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Indulge Dad with an impossible to resist dessert: crisp chocolate pastry filled with a rich bitter chocolate cream and finished with fresh raspberries.
The pastry is easily made in a food processor while the filling just involves melting the chocolate with the cream then adding the eggs; there are plenty of ways for children to help out here, from measuring and weighing ingredients, breaking up chocolate, whisking eggs to making and rolling out pastry.
1. Put the flour, cocoa and sugar into the bowl of a food processor. Ask an adult to help you make the pastry: briefly mix the ingredients using the ‘pulse’ button. Add the diced butter to the bowl and process the ingredients until they look like fine sand. Add the egg yolk and 3 tablespoons cold water and run the machine just until the ingredients come together to make a ball of firm dough. If there are dry crumbs and the dough doesn’t form a ball add a little more water. If the dough feels a bit soft and sticky wrap it in cling film and chill until it has firmed up – about 30 minutes.
2. Sprinkle a little flour over a clean work surface then using a floured rolling pin gently roll out the dough to a circle about 30 cm across. Roll the dough around the rolling pin then carefully unroll it over the flan tin so the pastry is gently draped across the tin. Flour your fingers and very gently press the pastry onto the base and up the sides of the tin, so there are no pockets of air or gaps. If holes appear just press the pastry together or use extra pieces (the over-hang) to patch up. Roll the rolling pin across the top of the tin to cut off the excess pastry. Prick the base with a fork then chill for 30 minutes. Meanwhile heat the oven to 180C/350F/Gas4.
3. Remove the flan tin from the fridge and ‘bake blind’ this means to bake it empty but weighed down so the base doesn’t puff up and the sides collapse: cut a disc of greaseproof paper about 30cm across and crumple it up. Smooth it out and fit it into the pastry case so it completely covers the base and sides then fill with ceramic baking beans or weights or dried beans. Ask an adult to help you bake the pastry case for 10 minutes until the pastry is set and firm, then remove it from the oven and carefully lift out the paper and baking beans. Return the flan tin with the empty pastry case to the oven and bake it for a further 8 to 10 minutes until just crisp. Remove it from the oven and leave it cool but don’t unmould the pastry case. Leave the oven on and put the baking tray into the oven to heat up.
4. Now make the filling: pour the cream into a medium sized pan, preferably non-stick. Ask an adult to help you heat the cream over medium heat until steaming hot but not boiling. Remove the pan from the heat and stand it on a heatproof surface. Break up the chocolate and gently stir it into the cream until melted and very smooth. Break the eggs into a bowl or a wide-necked mixing jug and whisk until frothy using a fork or wire whisk. Carefully pour the chocolate cream mixture onto the eggs and whisk well until thoroughly combined.
5. Set the flan tin with the pastry case on the hot baking tray and carefully pour the chocolate filling into the pastry case. Slowly and carefully, with adult help if necessary, return the flan tin on the baking tray to the oven and bake for 20 minutes until just firm – it will continue cooking after it is removed from the oven. Leave to cool completely before unmoulding. Serve decorated with raspberries and dusted with icing sugar. Best eaten within 24 hours.
Makes one tart - cuts into 12 slices
For the pastry:
175g Marriage's Finest Plain Flour
2 tablespoons cocoa powder
4 tablespoons icing sugar
125g unsalted butter, chilled and diced
1 large free-range egg yolk
3-4 tablespoons cold water
For the filling:
300ml double cream (not extra-thick)
2 x 100g bars good dark chocolate
2 large free-range eggs, at room temperature
125g fresh raspberries
Icing sugar to dust
23cm loose-based flan tin plus a baking tray