Mary Miso - Recipes for every day - Cookbooks

For a 24cm diameter baking tin

Sweet shortcrust pastry:
Mix all ingredients apart from 175g of flour with a blender for 1 minute. Add 175g of flour and mix. Press the dough flat, wrap in transparent film and put in the fridge for 1 hour. Preheat oven to 180°C.

Grease the baking tin and dust with flour. Roll out the pastry dough to to 5mm thickness and put into the baking tin. Cut off projecting edges. Put a baking sheet on the dough and place pulses on it, that way no bubble of dough forms, the dough stays flat and even. Bake in the oven for 10 minutes. Take baking tin out of the oven, remove baking sheet and pulses and bake for another 2 minutes. Let cool.

Put oven to 150°C.

Filling:
Let the chocolate melt over a water bath. Bring full cream and milk to boil and add to the melted chocolate. Mix 1 minute with a hand blender. Add egg and butter and mix well. Pour the chocolate filling onto the shorcrust patry. Bake in the oven for 12-15 minutes. The filling should still wobble a bit in the middle if you shake the tin. Take out of the oven an let cool.

Chocolate ganache:
Put chocolate into a bowl. Bring cream, milk, cane sugar and honey to boil and add it to the chocolate. Add butter and mix well. Pour the chocolate ganache on the cooled tarte.

Leave to set in the fridge. Decorate with the raspberries.