Ingredients
- 200 gr. quality dark chocolate 70%
- 125 ml full-fat milk
- 250 ml double cream
- 4 green cardamom pods
- 55 gr. golden caster sugar
- 1 large free-range egg yolk
- 200 gr. raspberries, a mixture of red and golden, if available
- icing sugar , to serve
- crème fraîche , to serve
Sweet shortcrust pastry
- 125 gr. butter , plus extra for greasing
- 100 gr. icing sugar
- 225 gr. plain flour
- 2 large free-range egg yolks
- 1 vanilla pod
- 1 orange
- 2 tbsp cold milk
Method
- For the pastry, use a food processor or mixing bowl and wooden spoon, if you’re feeling energetic, to cream the butter and sugar together.
- Score the vanilla pod lengthways and scrape in the seeds.
- Grate in the orange zest, pulse in the flour, egg yolks and a pinch of salt, then add little splashes of milk until it forms a ball.
- Wrap in clingfilm and chill for an hour.
- Roll out the pastry on a floured surface to line a greased, loose-bottomed 27 cm-diameter, 2.5 cm-deep tart tin.
- Push the pastry into the sides, prick with a fork, line with 4 pieces of clingfilm, then fill with rice or dried beans.
- Chill the tart case for 1 to 2 hours.
- Meanwhile, preheat the oven to 180 °C.
- Bake the tart case, clingfilm and rice in place, for 10′, then remove the clingfilm and rice, and cook for another 5′.
- Remove and turn the oven down to 170 °C.
- Melt the chocolate in a bowl over a pan of simmering water.
- Smash the cardamom pods and heat the milk, cream and cardamom in a pan, then remove from the heat and infuse for 10′.
- Beat the sugar and egg yolk with a pinch of salt, then stir into chocolate.
- Stirring all the while, add the milk by straining it through a sieve, discarding the cardamom.
- Pour the chocolate mixture into the tart case and scatter over the raspberries.
- Bake for about 25′, the tart should still be wobbly in the middle.
- Remove from the oven, leave to cool, then chill in the fridge before dusting with icing sugar and serving with crème fraîche, or simply with more berries.