Chocolate Base Ingredients:
120g unsalted butter, softened
125g caster sugar
150g stone grown white flour
50g organic cacao powder
a pinch of salt
Chocolate Ganache Ingredients:
300ml organic cream
400g 70% cacao chocolate
Lightly grease the base and sides of an 11 cm x 34 cm rectangular mould.
To make the chocolate base, put the butter and the sugar in the bowl of an electric mixer and beat for two minutes.
Sift together the flour, cacao powder and salt and gradually add to the butter mixture until combined, scraping down the sides of the bowl to incorporate. Roll the dough into a ball, wrap in cling film and refrigerate for an hour.
Roll out the pastry on a lightly floured work surface to 3mm thick. Line the base and sides of the tart tin with the pastry. Do not worry about trimming the dough yet.
Return to the fridge for one hour to rest then trim the excess dough with a sharp knife
Preheat the oven to 180°C, pierce the tart base a few times with a fork and bake in the oven for 15 minutes, or until crisp.
Allow to cool
For the Ganache, place the cream in a pan over a medium heat and bring to boil, then remove from the heat.
Place the chocolate in a bowl and pour in the hot cream, stirring until the chocolate has melted and is glossy.
Spread half the raspberries in an even layer over the tart and pour over the Ganache.
Refrigerate for 4 hours so the chocolate can set.
Allow the tart to come to room temperature before serving, or it will be too firm. Cut into thin slices and serve with the rest of the raspberries.