Chocolate and raspberry tart with fennel oil

intermediate

Serves: Makes 8

Prep: 25 min
Cook: 45 min

Ingredients

225g sweet shortcrust pastry

For the filling

300g dark chocolate, minimum 60% cocoa solids
4 Eggs, beaten
50g caster sugar
50ml double cream
200g Raspberries

For the fennel oil

1 fennel bulb, with fronds, thinly sliced
50g caster sugar
1 tbsp water
4-5 mint leaves
3 tbsp Olive oil

For the decoration

Cocoa powder
vanilla ice cream
Fennel
mint sprigs

Method

1. Preheat the oven to 190C/gas 5.

2. Grease 8 x 10cm diameter plain tartlet tins.

3. Roll out the pastry dough and line the prepared tins, but do not trim the dough. Prick the bases and bake for about 15-20 minutes. Allow to cool in the tins.

4. To make the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly, and then pour into a mixing bowl. Whisk in the eggs and sugar, and then gently fold in the cream with a metal spoon.

5. Spoon the mixture into the pastry cases until half full and sprinkle with the raspberries. Bake in the oven for 15 minutes until just slightly cooked. Allow to cool for 5 minutes and then trim off the excess pastry.

6. To make the fennel oil: place the fennel slices in a pan with the sugar and water. Heat gently over a low heat until the sugar has dissolved then increase the heat and simmer for about 10 minutes until the fennel is translucent. Stir in the mint and oil. If there is time, chill the mixture until ready to serve. Pass the oil through a sieve.

7. To serve: serve the tarts warm with a dusting of cocoa powder, a scoop of ice cream and some of the fennel oil around the edge.

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