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Sugar Pastry
Ingredients
250gm plain flour
125gm-unsalted butter soften
80gm caster sugar
Pinch salt
1 / 55gm egg
Method
Sift flour into a large mixing bowl and set aside. In a warmed ceramic bowl lightly melt butter and beat in sugar until creamy. Drop in egg and salt and beat until smooth. Pour in the flour and mix rapidly until the pastry forms a ball. Cut the pastry into 4 pieces. Pile one on top of each other and push them down firmly together again. Do this 3 times and set pastry for 1 hour before rolling out into the pastry shell. Blind bake for 15 minutes or until golden.
Filling
Ingredients
300gm dark cooking chocolate pieces 70% coco fat is best
200gm unsalted butter chopped
2 whole eggs
2 yolks
2 tbsp caster sugar
2 tspn vanilla extract
1 cup fresh or thawed raspberries
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Bring a sauce pan of water ½ full to an aggressive boil placing the broken chocolate pieces and butter into a stainless mixing bowl over the saucepan. Turn the heat off and work with the residual heat stirring until the chocolate is the mixture is smooth. In a separate bowl, whisk whole eggs and yolks with sugar until thick, pale and smooth.
Fold in around ¼ of the egg mixture into the cooled chocolate then gently fold in the vanilla and chocolate & egg mixture into the rest of the chocolate, like making a soufflé. This back and forth folding technic reduces the risk of collapsing the volume of air in the egg mixture. Pour into a blind baked pastry base then bake for 10 minutes @180c. Serve with whipped cream and raspberry dessert sauce.
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