Chocolate and Raspberry Tart

Another year passes and another OH birthday approaches which means another stylish creation of a cake is due. Usually on this most holy of days, or so she likes to think it is, the cake is delivered sneakily to a friend ready to be brought out as a surprise when she least expects it.
You may think this requires 007 levels of stealth and sneakery but the reality is far funnier, I recall one year where I turned up at her birthday meal with a cake in a bin bag (the cake was in a container before you say anything), made some flimsy excuse of what was in the bag and entered the restaurant. Oblivious to everything, the bag was passed to a friend who took it to the waiter to bring it out later to great shock and surprise.

Anyway this year provided several problems, 1. she doesn't live with those people anymore, 2. lack of a big birthday meal and 3. We were in London for her birthday weekend.

I could have made some easy to transport cake such as lemon loaf cake or something similar but where is the glamour or effort in that. So I called on my Master Pattisier skills ( I wish) to create a very easily transportable but very tasty and stylish little Chocolate and Raspberry tart.

You will need 5-6 little tiny tart tins or one big one (21cm) if not.

Ingredients
Pastry
210g Plain flour
35g icing sugar
125g cold butter, cubed
1 egg yolk
2 tsp of water
1 egg white (to brush the cooked case)

Filling
Punnet of raspberries
300ml double cream
2 tbsp caster sugar
pinch of salt
50g soft butter
200g Chocolate (70% Cocoa solids)
50ml milk

Method
Pastry
Mix the flour and sugar together, add the butter.
Rub the butter into the flour gently between your fingertips until mixture resembles breadcrumbs.
Add the yolk and water and mix together.
Using your hands bring together the mix into a dough ball, don't overwork.
Wrap tightly in cling film and leave to rest in the fridge for 30mins to an hour.

Divide into 5-6 even pieces or leave as whole if using 1 tin.
Get two sheets of cling film, spread one across the work surface, place each mound of dough in the middle and spread the other sheet over the top.
Roll out gently in between the two sheets of cling film (this method stops any excess flour being added to the pastry and drying it out).
Remove the top layer and using the bottom layer drape the pastry gently into the tin and press gently into all edges.
Take a square of greaseproof paper and place over the pastry, fill with lentils, baking beans, coins and blind bake for 12-15 minutes at 180C
Remove the paper and items and bake for a further 12-15 mins, keep an eye out, when it reaches a golden colour you are happy with then take it out.
Brush with egg white and place back in the oven for a minute or so.
Take out and leave to cool completely.

Filling
Slice up a few raspberries, up to you how many and arrange across the bottom of the tart.

Place the cream, sugar, salt into a saucepan and bring to boil.
The second you see bubbles take it off the heat and stir in the butter and chocolate until smooth and completely chocolaty
Stir in the milk to make it glossy.
Pour into the tart, as close to the brim as you dare.
Leave to cool and set at room temperature for 2 hours

Serve and enjoy