INGREDIENTS;
Pastry
65g plain flour
15g cocoa powder
27g icing sugar
45g unsalted cold butter (cut into cubes)
1 egg yolk

Chocolate Ganache
225g heavy cream
250g chocolate
60g butter

Raspberry jam
125g raspberries
110g caster sugar
1 tablespoon lemon juice

Glaze
-15ml water
-30g sugar
-30ml glucose
-20ml condensed milk
-2g gelatine
-30g chocolate

METHOD;
-Blitz pastry ingredients together in a food processor until crumbly. Form into a disc and freeze for 30 minutes. Once cool roll into a tart ring and bake topped with pie weights for 20 minutes at 175C.
-Meanwhile combine jam ingredients into a pan and simmer for 5-8 minutes until raspberries have broken down. Spread evenly into cooled tart ring and refrigerate.
-Bring cream to a boil and pour over the chocolate and butter, allow to dissolve then emulsify. Pour the ganache into the tart and refrigerate for 1 hour.
-Add water, sugar, glucose and boil to 103C. Add condensed milk, bloomed gelatine, chocolate and blend. Pour on-top of tart and refrigerate for 30 minutes.
-Top with raspberries and a little fancy gold leaf. Enjoy!

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