Raspberry chocolate tart

I found this recipe a couple of years ago in an ASDA magazine. I could tell it would taste good, even before making it. It's not easy to go wrong with raspberries and chocolate.

Ingredients
For the pastry:
175 g of plain flour
1 tablespoon icing sugar
100 g really cold butter
1 egg yolk at room temperature
Salt
Cold water

For the filling:
75 g dark chocolate
100 g butter at room temperature
100 g caster sugar
2 eggs at room temperature
100 g ground almonds
2 level tablespoons flour (~21 g?)
50 - 100 g raspberries
3 - 4 tablespoons raspberry jam (or try skipping the jam and use 200 g raspberries)


First you should chill and then cut the butter into cubes. The more you chill it, the easier it would be to cube it. If it's just kinda cool out of the fridge, it will probably start melting and sticking when you try to cut it, and it will be a nightmare. So try to get it as cold as possible.

Sift the flour and icing sugar in a bowl with a pinch of salt. Throw in the butter cubes and rub with your fingers, until the mixture is looking like fine breadcrumbs. This will take a few minutes, but at least it's a good excercise.

Then mix the egg yolk with about five teaspoons of cold water, and add to the flour. Use a round-bladed knife to mix into a stiff dough. Mix with a round-bladed knife to make a stiff dough. Now put the dough on a lightly floured surface and knead for about 5 minutes. On a piece of baking paper, roll the pastry out and then turn into a tart form (about 23 cm in diameter). Prick the pastry, cover and refrigerate for half an hour.

Heat the oven to 470 K (450 K for fan-assisted). Cover the pastry with baking paper and hold down with baking stones (or use uncooked rice). Bake for 10 minutes, remove the stones and paper, and bake for another five minutes. When it's ready, it should be a light golden colour. It's easy to burn, so be careful.

When you take it out, put the temperature 30 K lower than above for the next step. Spread the jam on the base and spread the raspberries on top. Sometimes I don't use raspberries at all, to make it simpler and cheaper. They do make a difference in the taste, but if you don't have any, it's not the end of the world.

Preparing the filling is simpler. Put the chocolate in a bowl and melt slowly in the microwave using short bursts, being careful not to burn it. Let it stand while beating the butter and sugar together with a mixer. When you have a uniform, creamy mixture, beat in the egss one at a time. Stir in the almonds, flour and chocolate. Pour the mixture evenly on the base and bake for 30 minutes.

It's nice to serve warm, and it would go well with some cold raspberry coulis and/or ice cream. After refrigerating, you can warm it in the microwave for a few seconds or simply serve cold.