Chocolate and raspberry tart

Recipe from: 3/3/1999 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 1
    shortcrust pastry shell
  • 100
    g
    milk chocolate or dark chocolate, melted
  • FILLING
  • 250
    ml
    cream, whipped until stiff
  • 200
    ml
    natural yoghurt
  • 30
    ml
    icing sugar
  • TOPPING
  • 400
    g
    raspberries
 

Method

 
Preheat oven to 200 ºC. Prick some holes in base and sides of pastry shell. Place baking parchment in pastry shell. Fill with rice or beans and bake for 10 minutes. Remove parchment and rice or beans. Bake for a further 5 minutes. Cool, then brush base and sides with chocolate. FILLING: Mix cream, yoghurt and icing sugar. Pour into pastry shell just before serving. TOPPING: Arrange berries on top, dust with extra icing sugar and serve, sliced.
 

Read more on: bake  |  fruit
 

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