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Chocolate Raspberry Tart

ingredients

serves: 6 - 8
375 g sweet shortcrust pastry
200 g deluxe continental chocolate, broken into pieces
500 g carton Greek style yogurt
150 g seedless raspberry jam, melted and cool slightly
125 g of fresh raspberries

method

1. Preheat the oven to 200°C (400°F) gas mark 6.

2. Roll out the pastry on a floured surface until large enough to line a 20 cm flan ring/dish. Cut off the excess pastry, lay over a piece of greaseproof paper and fill with rice or baking beans. Bake in the oven for 10-12 minutes, then remove the baking beans/rice and continue to cook for a further few minutes until the pastry dries out.

3. Remove the pastry case from the oven and allow to cool.

4. Melt the chocolate in a small heatproof bowl, over a saucepan of hot water, once melted remove from the heat and allow to cool.

5. Place the yogurt in a large bowl and stir in the cooled jam and chocolate ( reserving a tablespoon of melted chocolate to decorate and then pile into the pastry case. Cover and refrigerate for 1-2 hours.

6. Take the chocolate tart out of the refrigerator, 15 minutes before it is required to allow it to come to room temperature, which improves the flavour.

7. Decorate with fresh raspberries, re melt the remaining chocolate and drizzle over the surface of the tart.

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