Chocolate and raspberry tart

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (6)

1.00 shortcrust pastry shell
100.00 g milk chocolate — or dark chocolate, melted
FILLING
250.00 ml cream — whipped
200.00 ml yoghurt — natural
30.00 ml icing sugar
TOPPING
400.00 g raspberries
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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.



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