Double chocolate raspberry tart
by Victoria Glass
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Ingredients
Store Cupboard
80g of icing sugar
160g of plain flour
20g of cocoa powder
1 egg yolk
1 pinch of salt
200g of white chocolate callets
1 pinch of salt
3 gelatine leaves, soaked in cold water for at least 10 minutes
1 egg white
1 pinch of salt, small
2 tbsp of caster sugar, heaped
1/2 tsp cornflour
100g of dark chocolate callets
1 egg yolk
Dairy
100g of unsalted butter, cold, cut into cubes
1 tbsp of milk, cold
2 eggs, separated
125ml of double cream
150ml of double cream
25g of unsalted butter
Fruit & Vegetables
250ml of raspberry purée
Oils & Vinegars
1/4 tsp white wine vinegar
Speciality Ingredients
1 handful of freeze-dried raspberries