Ingredients:
- Pastry:
- 100g plain flour
- 2 tsp cocoa powder (plus extra for sprinkling)
- 2 heaped tsp golden icing sugar
- 50g cold butter, cut into sml pieces
- 1 large egg yolk
- Filling:
- 200ml crème fraiche
- 250ml double cream
- 175g white chocolate
- 200g raspberries
Method:
Preheat oven to 200C and butter a 20cm tart tin with a removable base. Make the pastry. Sift the flour, cocoa and sugar into food processor, add butter and whizz briefly. Add the egg yolk and 2 tbsp ice-cold water and process again to the point at which it comes together. Wrap in clingfilm and chill for 30 mins.
Roll out the pastry on some flour sifted with a little cocoa and line the tin.
Bake blind for 20 mins, then remove baking beans and cook for a further 10 mins until crisp and slightly brown. Leave to cool.
Filling: heat crème fraiche with 100ml of the cream. Break the chocolate into a bowl, pour the hot cream over it and leave for a minute, then stir until it dissolves. Cover with cling film, punch some air holes in it and put in the fridge for 2-3 hours.
Lightly crush the raspberries with a fork to let the juices run a little. Put them in a single layer on the pastry base. Whisk the remaining double cream until thick but still soft, and fold it into the chocolate mixture. Smooth over the raspberries and chill for an hour. Sprinkle with cocoa just before serving.