Ultimate Chocolate & Raspberry Tart

To celebrate World Chocolate Day (arguably my favourite day of the year) on Saturday 7 July, I thought I'd make Jamie Oliver's Chocolate Raspberry Tart. This recipe is delicious and super rich so goes a long way, and it's surprisingly easy to make. Seriously the best chocolate tart EVER.

Chocolate Pastry:
200g plain flour, plus extra for dusting
25g cocoa powder
25g icing sugar
175g cold butter
1 egg yolk
1 teaspoon vanilla extract

Chocolate Filling:
500ml double cream
75g caster sugar
300g dark chocolate (70% cocoa solids)
2 eggs

250g raspberries, plus extra to serve 

Pre-heat oven to 200C /180C fan-forced.

For the pastry, add the flour, cocoa powder, icing sugar and butter to a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla extract and process until the mixture starts to stick together. Turn onto a lightly floured surface and knead until smooth. Cover with cling film and chill in the fridge for 15 minutes.

Remove pastry from fridge and roll out thinly on a lightly dusted surface. Line a 25cm loose-bottom tart tin. Trim the edges and chill in the fridge for a further 30 minutes.

Line the pastry case with a sheet of baking paper and rice or baking beans and blind bake for 15 minutes. Remove paper and rice/beans and blind bake for a further 5 minutes. Remove from oven and cool.

Turn oven down to 170C / 150C fan-forced.

For the filling, add the cream and sugar to a saucepan and slowly bring to the boil, stirring gently until sugar dissolves. Take off the heat and add the chocolate, stirring until smooth. Cool slightly, add the lightly beaten eggs and mix well.

Scatter the raspberries into the tart case, pour over the chocolate filling and bake for 20-30 minutes until the filling is cooked but still slightly wobbly (it will continue to firm as it cools). Remove from oven and cool until set.

Serve with a few extra raspberries and cream.