Oh dear – food obsessiveness has kicked in due to returning of appetite signalled by half term.  Found this magnificent looking recipe for two of my favourite flavours.  Will try it out and let you know.  Found here.  I suspect I shall try one massive one as do not want to go out and buy more kitchen kaboodle.

Chocolate Raspberry Tart Recipe *

makes three 4.5 inch tarts

Ingredients

4 oz softened butter
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 TBS unsweetened cocoa powder
3/4 cup raspberry jam
4 oz semisweet dark chocolate finely chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar for dusting

Instructions

Beat butter and sugar on medium speed for 3 minutes until smooth and creamy.  Use a spatula to scrape down the bowl and beat another minute if there are any lumps of butter left.  Add the egg yolk, beat well, and scrape down the sides again.

Add the flour and cocoa powder, beat on the lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with a dark uniform color.  Scrape down the bowl and use the spatula to incorporate anything that isn’t mixed in.

Divide dough into three parts and place into three 4.5 inch tart pans.  Use the heel of your hand to evenly press dough and spread along the bottom of the pan and up the sides. ( if you’re having trouble, refrigerate the dough 15 minutes before pressing)

Use a knife to cut off any dough the rises above the top of the pan, and save dough for repairs.  Place the dough filled pans into the fridge for at least 30 minutes.  (It can keep 3 days in fridge and 6 weeks in freezer).

Preheat the oven to 350 degrees with a rack in the lower third.  Place dough filled pans on a cookie sheet and bake in lower third for 15 minutes.  Remove from oven and use leftover dough to repair any cracks.  Bake another 8 minutes.

Remove tart pans to a cooling rack and use the rounded side of a spoon to press the center down and make more room for filling.  Let cool completely (you can do this in refrigerator for faster results).

Set a TBS of the jam aside in a small bowl or glass.  Spoon 1/3 of remaining jam into each tart crust and spread to cover the bottom.

Put chopped chocolate into a heat safe bowl and the heavy cream in a small saucepan.  Heat the cream until it just starts to boil, then pour it over the chocolate.  Begin whisking gently to blend completely and melt all the chocolate.  Pour 1/3 of the ganache into each crust.

Refrigerate the tarts for at least 1 hour, until the filling is firm.  Remove from fridge and arrange raspberries on top of each tart.

Mix reserved TBS of jam with the 1/2 tsp of water and heat in a microwave for about 15 seconds.  Brush this jam mixture onto the tops of the arranged raspberries (just enough to make them shiny!).  Serve immediately or refrigerate until you’re ready.  Use a mesh strainer to sift a dusting of sugar onto the tarts just before serving.

*(adapted from The Art & Soul of Baking)

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