Chef Hayley Sutherland
Ingredients:
- 200g dark chocolate chopped
-
60g unsalted butter
-
90g brown sugar
-
60ml cream
- 3 eggs
-
25g cake flour
-
250g raspberries
Ganache:
- 300g dark Chocolate
-
250ml cream
Method
Preheat oven to 150°C
Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted. Remove from the stove. Place eggs and flour in a bowl and whisk until well combined. Slowly mix the eggs and flour into chocolate mixture a little at a time, making sure the chocolate mixture is not too hot or it will cook the eggs. Pour into individual tartlet moulds. Bake for 35-40 min.
Ganache
Place chocolate and cream in a saucepan over low heat and stir until melted. Spoon over tarts. Once cooled top with fresh raspberries.