For best results, always weigh ingredients where a weight is provided
Equipment
food processor
Rolling Pin
9 inch fluted tart pan with removeable base
heavy based saucepan
Instructions
FOR THE PASTRY:Place the flour, icing sugar, almond meal and cocoa in the bowl of a food processor. Process a few seconds to distribute evenly.
Add the cubed cold butter and blitz until the mixture looks a bit like sand – there may be lentil or pea-sized pieces of butter left here and there and that’s perfect.
Add the egg and teaspoon of water and just pulse until the mixture starts forming large clumps.
Turn the dough out onto a clean surface and pull it together into a smooth ball with your hands (making sure not to handle it too much), then flatten slightly.
Place the dough between two sheets of baking paper and roll out to about 4mm (1/6 inch) thick, turning it often. If you need, you can peel back the paper and re-centre it on the dough again.
Peel off the top layer of paper and lay the rolling pin in the middle of the sheet of dough. Fold one side over the top and carefully peel away the other sheet. The dough may be quite soft, so be careful.
Transfer to a 9 inch fluted tart pan with a removable base, and press the sides down into the corners (don’t stretch the centre outwards). Leave a little overhang but trim away any large chunks so that it doesn't pull the dough down. Leave a little overhang sticking up all the way round.
Chill for 2 hours (or up to 2 days) - don’t skip it.
Preheat oven to 180C (160C fan forced) / 350F.
Prick the base of the tart shell all over with a fork. Trim off the overhang with a paring knife. Line with baking paper then fill with pie weights or rice. Transfer to the preheated oven and bake for 20 minutes. Remove the paper and weights and bake a further 5-7 minutes until the centre looks try but is still a little soft to the touch.
Remove from the oven and allow to cool completely.
TO ASSEMBLE THE TART:Tear up ⅓ of the raspberries and scatter them over the base.
Tip the cremeux on top and spread out with a spatula.
Scatter the remaining whole raspberries over the top. Mix the apricot jam with a teaspoon of water and heat in the microwave for 10-15 seconds. Lightly brush the jam over the raspberries to give them a shine.
Cover with a plate large enough that it sits above the surface, not touching it and chill for a minimum of 6 hours or overnight.
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Notes
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
MORE PIES AND TARTS!
Calories: 594kcal
Author: Marie Roffey
Course: Dessert
Cuisine: French
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.