- 250g raspberries or strawberries
- 100g pistachios, slivered or coarsely chopped
- 300g Shortbread Pastry (see recipe in Cakes, Bread and Pastries, substitute 60g flour with unsweetened cocoa powder)
For the chocolate ganache
- 250g dark chocolate (65% cocoa solids), chopped
- 90g honey
- 300ml whipping cream (35% fat)
- 30g unsalted butter, at room temperature
- 25cm loose-bottomed tart ring or tin
The tartness of the raspberries will only exacerbate the bitterness of a chocolate that has a high percentage of cocoa (less sweet), so don’t be tempted to fall into the trap of buying a bitter chocolate simply because it is often marketed as being better. Each type and variety of chocolate has to be considered according to the flavour requirements of the recipe. When using a tart or acidic ingredient, such as the raspberries used here, always increase the sugar content slightly by using a slightly sweeter chocolate (one with a lower percentage of cocoa), to balance out the flavours.
Roll out the pastry on a lightly floured work surface to a thickness of 4mm, dusting with a little extra flour if necessary to stop the dough from sticking. Line the base and sides of the tin with pastry, then refrigerate for 30 minutes.
Preheat the oven to 180C/350F/Gas 4. Line the pastry with foil, making sure the sides are covered, then fill with uncooked rice or baking beans. Blind bake for 10 minutes, then remove the rice and foil and bake for a further 10 minutes, or until the base is golden. Leave to cool. Refrigerate while you make the filling.
To make the ganache, put the chocolate and honey in a small heatproof bowl. Put the cream in a saucepan and bring to the boil over medium heat. Slowly pour the hot cream over the chocolate and honey and combine well with a flat spatula – do not use a whisk.
Stand the ganache at room temperature until cool to the touch. Add the butter, then use a stick blender to process until smooth and emulsified.
Pour the ganache into the cold tart case and leave at room temperature for 15 minutes, or until the ganache has thickened.
Decorate the top with raspberries, sprinkle with the pistachios, then refrigerate until ready to serve.
Remove the tart from the fridge 15 minutes before serving and serve with mascarpone or double cream.
Recipe credit: Recipes and photographs taken from The French Baker by Jean Michel Raynaud, Photography by Steve Brown (Murdoch Books, £20)