Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre
What you'll need
50g caster sugar
300g of 55% chocolate
100g soft butter
100g icing sugar
1 large egg
250g plain flour
Pinch of salt
First, make the pastry shell. Cream together the butter and sugar. Add the egg. Sieve in the flour and salt.
Bring together and rest for 30 minutes before use. Roll out the pastry to line an 8” tart tin. Line with cling film and baking beans.
Bake blind at 170°C/gas 3/325°F for 15 minutes.
To make the filling, whisk together the eggs and sugar until tripled in volume. Melt the chocolate and butter together. Fold into the egg and sugar mix.
Sprinkle raspberries into tart shell and pour over the chocolate mix.
Bake at 180°C/gas 4/350°F for approx 16 minutes.