Ingredients (Serves 2):
• 100g Family Favourite plain flour
• 65g Hollybush butter (cubed)
• 1 tsp caster sugar
• 1 egg yolk
• 50ml 30% fat Milbona crème fraiche
• 1 tsp honey
• 50g Fin Carré dark chocolate
• 100g raspberries
• A pinch of icing sugar
Method
Preheat the oven to 200ºC/180ºC fan-assisted/Gas Mark 6. Place the flour and 50g butter into a mixing bowl and use your fingertips to rub the butter and flour together. Mix the egg yolk with 2 tsp cold water and add to the flour. Mix until it forms a soft dough, gather it into a ball then cut it in half.
Dust the work surface with flour and roll out each half of pastry thinly and put into two Ø 9cm individual flan tins and trim the edges. Line each pastry case with a circle of greaseproof paper and fill with baking beans or uncooked rice. Bake for 10 minutes, remove the baking paper and beans/rice and return to the oven for another 5 minutes until golden. Leave to cool.
Place the crème fraiche, honey and the remaining butter in a pan and heat. Remove from the heat just as it starts to boil and add the chocolate, stirring until melted. Allow to cool a little.
Pour the chocolate mixture into the tart cases and place the raspberries on top. Leave to set in the fridge. Decorate with grated dark chocolate shavings and icing sugar.
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