Double chocolate raspberry tart

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