Served with raspberry jellies, vanilla ice-cream and a pecan crumb
Ingredients
- 250 g flour
- 125 g butter
- pinch salt
- 1 tblsp caster sugar
- 1 egg
- 250 g chocolate
- 250 ml double cream
- 1 egg
- 2 egg yolks
- 45 g butter
- 200 g raspberries
- 50 g caster sugar
- 1 leaf gelatine
- 200 ml milk
- 5 egg yolks
- 1 vanilla pod
- 150 g caster sugar
- 250 ml double cream
- 100 g pecan nuts
Method
- Combine the flour, butter, sugar and salt in a blender until it forms breadcrumbs. Add one egg and blend. Place on worktop and form a ball. Wrap cling film and chill in the fridge for 30 minutes.
- Heat the double cream. Add the chocolate to melt. Take off heat. Whisk in eggs and fold in butter.
- Roll the pastry and put in mini tartlets. Blind bake for 10 minutes @ 190°C, brush with milk and bake for another 5 minutes. Fill with chocolate mix, add 4 half raspberries and cool at 140°C for 8 more minutes.
- Cook raspberries and sugar until coulis is formed. Sieve and retain juices. Add 1 leaf of pre-soaked gelatine and mix. Put in mini muffin tin. Place a raspberry in centre and chill for 1 hour in the fridge.
- Put pecans in oven and bake at 190°C until browned. Remove and crush to a coarse crumb.
- For the ice-cream, heat milk. Beat the egg yolks and sugar together. Add the warm milk to egg mix. Return to heat until it thickens. Put in cool jug and cool to 5°c. Add in double cream and pour into ice-cream machine for 10 minutes. Chill in freezer until ready to serve.
