Double Chocolate Raspberry Tart
From Cherrapeño

8 oz white chocolate
1/3 cup whipping cream
1 tablespoon unsalted butter

8oz dark chocolate
1/3 cup whipping cream
1 tablespoon unsalted butter

1 tart case - mine was 4 ½" x 14"
1 punnet fresh raspberries
Extra chocolate for drizzling

In a double boiler, gently melt the white chocolate with the cream and butter. When melted, stir gently and pour into the pastry case. Working quickly, push the raspberries into this chocolate layer and leave to cool while you get on with the dark chocolate layer.

Melt the dark chocolate, cream and butter as above and pour over the raspberries.

Melt the extra chocolate, drizzle over the tart and place in the fridge to set. About half an hour before serving, you want to take the tart out and let it come to room temperature.

Note: You can melt the chocolate/cream mixtures in glass bowls using the microwave if you are careful. It will only take a couple of minutes, depending on your microwave. Stir every 15 seconds until chocolate and butter has melted into the cream.

Sweet Tart Dough
Adapted from Baking: From My Home to Yours by Dorie Greenspan

8oz plain flour
2oz icing sugar
4oz butter, cut into cubes
pinch salt
1 large egg yolk

Using a food processor, blend the flour, icing sugar and pinch of salt with the cubes of butter until it resembles fine breadcrumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.

Turn out onto a lightly floured work surface and roll it out to fit your tart tin. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on the pastry, bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned.

Note: Dorie recommends pressing the dough evenly into the tin - I prefer rolling the pastry out with a rolling pin, as I get a more even sheet.