Double chocolate raspberry tart
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Ingredients
Store Cupboard
- 80g of icing sugar
- 160g of plain flour
- 20g of cocoa powder
- 2 egg yolks
- 3 pinches of salt
- 200g of white chocolate callets
- 3 gelatine leaves, soaked in cold water for at least 10 minutes
- 1 egg white
- 2 tbsp of caster sugar, heaped
- 1/2 tsp cornflour
- 100g of dark chocolate callets
Dairy
- 125g of unsalted butter, cold, cut into cubes
- 1 tbsp of milk, cold
- 2 eggs, separated
- 275ml of double cream
Fruit & Vegetables
Oils & Vinegars
- 1/4 tsp white wine vinegar