This is a Matt Moran recipe. A visually stunning dish, it never ceases to impress since I first made this a couple of years ago. The tartness of the raspberries balances beautifully with the sweetness of the chocolate.
Although the recipe seems simple, there are components that if made well, takes this tart from great to fantastic!
- Simply elegant and visually stunning.
RASPBERRY TART by Matt Moran
The amounts quoted in the original recipe is enough to make 2 tarts so I have adopted it to make 1 tart.
300 g plain flour
90 g icing sugar
180 g unsalted butter
Sesame and poppy seed nougatine
50 g unsalted butter
50 g castor sugar
20 ml liquid glucose
20 ml milk
50 g sesame seeds
20 g poppy seeds
White chocolate cream
125 g white chocolate
1 & 1/2 egg yolks
20 ml water
125 ml cream
2-3 punnets raspberries
For the pastry
Mix flour, butter and icing sugar in a food processor until it resembles breadcrumbs.
With the motor running, add egg and process until a smooth dough forms.
Tip dough out and bring to a ball. Wrap in plastic film and leave to rest in the fridge for up to 4 hours.
For the nougatine
Line a baking tray with greaseproof paper.
Bring butter, sugar, glucose and milk to a boil in a small saucepan then immediately remove from heat.
Stir in the sesame and poppy seeds then allow to cool.
Preheat oven to 160°C.
Spread out the nougatine on the tray as thinly as possible.
Bake for approximately 10 minutes or until golden brown. Remove from oven and allow to completely cool.
Leave oven at the same setting to bake tart shell.
For the tart shell
Lightly grease a rectangular tart tin (35cm x 11 cm) with a removable base. For ease of removal, I line the base of the tin with baking paper.
Roll out the pastry on a lightly floured surface to about 2-3 mm in thickness. Pick up the pastry by rolling it all onto the rolling pin and gently place on the tin. Ease pasty into the tin making sure to press it into the edges and corners. Trim edges with a knife.
Line shell with baking paper and fill with pastry weights, rice or beans and blind bake for 15 minutes. Remove pastry weights and bake for another 5 minutes until golden.
Allow tart shell to completely cool before removing from the tin.
For the white chocolate cream
Firstly, whip cream.
Meanwhile, Heat a saucepan of water.
Place chocolate in a heatproof bowl set over the saucepan making sure the bowl does not touch the hot water. Stir until chocolate has melted then add egg yolks with 20ml hot water.
Fold in whipped cream and cover with plastic until required.
The nougatine will be sprinkled over the tart. You can break this up by hand. I prefer to use a mortar and pestle breaking up the nougatine into a rough grind. Spoon chocolate cream into tart shell. Arrange raspberries on the chocolate cream. Sprinkle with nougatine.