Raspberry & Chocolate Tart

Raspberry & Chocolate Tart
Raspberry & Chocolate Tart
Serves 6
We had friends over for lunch today and I'd planned to make a chocolate tart, but then my 4 year old announced that she wanted to help with the cooking. I couldn't quite face doing pastry with my daughter in a rush, so got her to make a cheesecake base instead. The ginger works really well with the chocolate, and the raspberries give a slightly sharp tang to every mouthful. (For a more grown up version you could use very dark chocolate and cut the sugar content a bit.)
For the base
  1. 20 Gingernut biscuits
  2. 75g unsalted butter (melted)
For the filling
  1. 75g unsalted butter
  2. 150g plain chocolate (maximum 60% cocoa solids, any more and it's too bitter for kids)
  3. 4 free-range eggs
  4. 75g golden caster sugar
  5. 50g plain flour
  6. 100g fresh raspberries
  1. Preheat the oven to 180°C (160°C fan) and grease a 24cm flan dish or tin
  2. Bash up the biscuits in bowl with a rolling pin (or just whizz in a food processor) until they look like fine breadcrumbs, then stir in the melted butter
  3. Press the base mix into the bottom of the tin and chill whilst you make the filling
  4. In the microwave or in a small saucepan on the hob, on the lowest heat gently melt the butter and chocolate (be extremely careful not to burn the chocolate)
  5. Beat in the eggs, then the caster sugar and finally the flour
  6. Fold in the raspberries (don’t worry if they get a bit squashed) then pour the mixture over the base
  7. Bake on the bottom shelf for 15 minutes until the filling is set but still a little bit wobbly
  8. Serve warm or chilled with vanilla ice cream
Cook It With Kids https://cookitwithkids.co.uk/

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