This is gloriously rich. The raspberry and star anise jam gives it a summery slant and a more complex quality but you could choose to omit it and keep it pure chocolate. Serve with a spoonful of creme fraiche.
For the pastry
180g unsalted butter, chilled
300g cake flour
90g icing sugar
¼ tsp salt
1 egg yolk
Melted butter for brushing the tin
For the jam
2 star anise
For the chocolate filling
300g good quality dark chocolate
2 egg yolks
- First, the pastry. Dice the butter and mix with the flour, sugar and salt. Rub by hand, or in a mixer, until it has a coarse breadcrumb texture. Add the yolk and 30ml cold water and mix until the pastry comes together. Form into a round flat shape, wrap in clingfilm and chill for at least an hour. To make the raspberry jam, combine all the ingredients in a small saucepan, stir well and simmer on a low heat for about 10 minutes. Allow to cool, remove the star anise.
- Preheat the oven to 160C/325F/gas mark 3. Brush a 22cm tart case (one with a removable bottom) with melted butter. Roll out the pastry into a circle shape 2-3mm thick then line the tart case with it, leaving a 1cm overlap at the edge. Line with parchment paper, fill with dried beans or rice and bake for about 25 minutes. Remove the beans and the paper and continue baking for a further 15 minutes, until the base is a light golden colour.
- For the filling, put the chocolate and butter together over a pan of hot water and allow to melt (don't let them get too hot). Whisk the eggs and extra yolks with the sugar until thick and pale yellow, then fold the egg mix into the melted chocolate. Spread the jam on the bottom of the pre-baked tart case. Cover with the chocolate filling - it should almost fill the case. Bake for 20 minutes. Leave to cool, then dust with the cocoa powder and place some raspberries on top. Serve at room temperature.