We’ve worked with AEG to bring you a delicious dessert that you can make, bake and enjoy!
This tasteful tart includes a buttery shortcrust pastry filled with a soft sponge and sweet raspberry jam. Completing this sweet treat is a drizzle of melted dark chocolate and clotted cream or custard to finish!
- 1 Sheet ready rolled shortcrust pastry
- 1 Jar quality raspberry jam
- 170g Butter
- 170g Caster sugar
- 170g Self raising flour
- 3 Eggs (beaten together)
- 18-20 Raspberries
- 50g Dark chocolate for melting/drizzling
Line a 30cm rectangular tray with the pastry, fold over the edges and chill in the fridge for 30 minutes.
While the pastry is chilling, cream together the butter and sugar with a hand whisk or mixer until light and fluffy.
Add the eggs slowly, mixing all the time.
Fold in the flour and mix until combined. Transfer to a piping bag for ease of dispensing later.
Remove the pastry case from the fridge and cover the base of the pastry with raspberry jam.
Pipe on the cake mixture in a zigzag motion until the case is filled.
Add the raspberries in lines down the middle of the tin.
Set the oven to 1⁄4 steam or SteamBake setting at 180°C/350°F – no need to preheat!
Transfer to the oven and bake for 20-25 minutes.
Once brown and risen, remove the tart to a cooling rack and leave to cool.
Melt the chocolate in a pan on a very low heat setting 1.
Once cooled, trim the excess pastry off the tart with a sharp knife and remove from the case.
Transfer to a serving plate of platter and drizzle the melted chocolate over the tart in a back and forwards motion.
Serve with cream, clotted cream, crème fraiche or custard!