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A decadent tart that will be sure to tantalise your tastebuds.
To make the tart pastry, preheat the oven to 200 C (400 F) and lightly butter a 10 inch tart pan with removable bottom.
Place the butter, water, oil, sugar and salt in an overproof bowl.
Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
Put the dough into the base of the tart pan, reserving a nub about the size of a raspberry to patch up cracks later.
Press the dough around the base of the pan with a spatula, and then once it is cool enough to handle, use your hands to evenly press it into the base and up the sides of the tart tin.
Prick the dough all over with a fork and place the tart pan on a baking tray.
Bake for 15 - 20 minutes, until the pastry is golden brown all over.
Remove from the oven and patch up any cracks with the reserved dough. Allow to cool completely.
To make the filling, put the chocolate in a heatproof bowl and set aside.
Pour the cream and glucose into a medium saucepan and bring to just under the boil.
Pour the cream over the chocolate, allow to stand for 2-3 minutes, then stir to combine, starting in the center and working outwards, until all the chocolate is melted.
Mix in the butter until you have a smooth, glossy mixture.
Pour into the prepared tart shell and refrigerate until set, preferably overnight.
Just before serving, remove the tart from the tin and place on a pretty plate.
Top with raspberries and a light dusting of icing sugar.
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