Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018
RASPBERRY AND CHOCOLATE TART
Chocolate and raspberries really, really like each other!
100 g (3½ oz) cold butter
200 g (7 oz) plain (all-purpose) flour, plus extra for dusting
1 tablespoon icing (confectioners’) sugar
pinch of salt
splash of milk, as needed
300 g (10½ oz) bitter dark chocolate (at least 70% cocoa)
pinch of salt
pinch of ground cinnamon
pinch of finely grated orange zest
125 g (4½ oz) thickened (whipping) cream
½ teaspoon orange-flavoured liqueur
1–2 tablespoons raspberry jam (jelly)
250 g (9 oz) raspberries
1–2 teaspoons honey
Preheat the oven to 180°C (350°F) (conventional). For the pastry, chop the butter into cubes. Place the butter in a large bowl, along with the flour, icing sugar and salt. Using your fingertips, rub the butter into the dry ingredients. Add the egg and knead into a smooth dough, adding milk if the dough is too dry. Roll the pastry out on a lightly floured surface to 3 mm (⅛ in) thick. Line a large pie dish or 4–6 small flan (tart) tins with the pastry and refrigerate for 20 minutes.
Cover the pastry with baking paper, fill with dried beans or baking beads and blind bake on the lowest shelf of the oven for 10–15 minutes. Remove the paper and beans and bake the pastry for a further 10–12 minutes, until the edge begins to turn golden brown. Remove from the oven and allow to cool.
For the chocolate filling, chop the chocolate and place in a bowl with the salt, cinnamon and orange zest. Heat the cream in a small saucepan, then pour it over the chocolate mixture and allow everything to melt together for 2–3 minutes. Stir until smooth, then stir through the liqueur.
Spread the jam over the pie base. Pour over the chocolate cream and leave at room temperature until set. Top with the raspberries and serve drizzled with the honey.