Double chocolate raspberry tart
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Ingredients
Store Cupboard
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80g of icing sugar
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160g of plain flour
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3 gelatine leaves, soaked in cold water for at least 10 minutes
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2 tbsp of caster sugar, heaped
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1/2 tsp cornflour
Dairy
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125g of unsalted butter, cold, cut into cubes
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1 tbsp of milk, cold
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275ml of double cream
Fruit & Vegetables
Oils & Vinegars
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1/4 tsp white wine vinegar