2020-07-01RedUK

128

July 2020 | REDONLINE.CO.UK

SERVES 6-8
PREPARATION TIME 40 minutes,
plus chilling
COOKING TIME 20 minutes

FOR THE PASTRY
O225g plain flour
O110g unsalted butter, diced
O150g ground hazelnuts
O2tbsp caster sugar
O1 medium egg beaten with
1tbsp ice-cold water
FOR THE FILLING
O175ml double cream
O175g plain chocolate, broken
into pieces
O2tbsp raspberry jam
O400g raspberries
OCocoa powder or icing sugar,
for dusting

1 Put the flour and butter into

a food processor with a pinch

of salt and blitz until it resembles

fine breadcrumbs.

2 Tip the mixture into a large bowl

and stir in the hazelnuts and caster

sugar. Using a flat-bladed knife, stir

in the egg until the flour starts to

clump together. Bring together with

your hands until it forms a ball.

Knead gently on a lightly floured

worktop until smooth. Shape into

a flat disc and wrap in baking

parchment. Chill for 20min.

3 Preheat the oven to 200°C (180°C

fan) mark 6. Roll out the pastry to

a 3mm thickness and use it to line

an 18cm square tin. Prick all over

the base with a fork, then line with

baking parchment and fill with

baking beans. Bake for 12-15min,

until the pastry sides have

set. Remove the beans and

paper, and cook for another

4-5min. Cool on a wire rack.

4 Put the cream in a pan and

bring to the boil. Remove from

the heat and add the chocolate.

Let it melt, then stir until smooth

(if the chocolate doesn’t completely

melt, pour into a heatproof bowl

and set over a pan of gently

simmering water). Leave to cool,

then beat with an electric whisk

until fluffy and lighter in colour.

5 Spread the jam over the base,

then the chocolate ganache.

Arrange the raspberries on

top and dust with cocoa powder

or icing sugar.

Recipes and food styling

Alison Walker

Raspberry, hazelnut and chocolate tart

Raspberries have a pleasing affinity with hazelnuts and chocolate.

British berries are at their most sweet and succulent

right now, so pick your favourites to whip up into

delicious desserts and refreshing drinks

Photography

Philip Webb

fruit