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Eric Lanlard’s raspberry and chocolate tart


Enjoy rich chocolate ganache and whole raspberries inside a chocolate pastry shell, by our Food Hero and master pâtissier Eric Lanlard

A slice of Eric Lanlard’s raspberry and chocolate tart

Serves: 6

Preparation time: 25 minutes, plus chilling and cooling

Cooking time: 25 minutes




175g plain flour, plus extra for dusting

50g cocoa powder

50g golden icing sugar

150g unsalted butter, cubed, plus extra for greasing

3 egg yolks

1 tsp vanilla extract

500g raspberries


For the ganache:

200g dark chocolate, roughly chopped

200ml single cream

2 tsp vanilla extract

75g unsalted butter


How to make

  1. Sift the flour, cocoa powder and icing sugar together into a large bowl. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Add the egg yolks and gently mix together, then add the vanilla and combine together to form a smooth dough. Cover with clingfilm and leave to rest in the refrigerator for at least 30 minutes
  2. Preheat the oven to 190°C (fan 170°C)/375°F/gas mark 5
  3. Lightly grease a 24cm (9½in) diameter tart tin. Roll out the pastry on a lightly floured surface and carefully use to line the tin. Cover with ovenproof clingfilm and prick a few holes to avoid pockets of air while it bakes. Fill the pastry with baking beans and bake in the oven for 15 minutes. Remove the clingfilm and beans and return to the oven for a further 5 minutes. Leave to cool
  4. To make the ganache, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Meanwhile, put the cream into a saucepan and heat gently
  5. Remove the melted chocolate from the heat and slowly pour in the cream a bit at a time, gently stirring the mixture continually. Add the vanilla, then the butter and mix together
  6. Pack the cooled pastry shell with raspberries, saving a few for decoration. Then cover them with the chocolate ganache, filling it to the top of the pastry. Leave to set in the refrigerator for at least 30 minutes
  7. Serve decorated with the reserved raspberries.

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Recipe taken from Chocolat by Eric Lanlard, published by Mitchell Beazley

Photo: Kate Whitaker