Chocolate & Raspberry tart

First make the pastry or if you prefer use puff pastry.
180g butter, chilled
300g white flour ( I use spelt flour )
1 egg yolk
cold water

100g raspberries
30g sugar
2 star anise
or if raspberries not avail, use rasp jam

Choc filling
200g good quality dark chocolate
150g butter
1 egg yolk & 2 eggs
40g sugar

To serve
Cocoa powder
Fresh raspberries or defrosted frozen ones

To make the pastry. Dice the butter & mix with the flour.
Rub in by hand or in a mixer but stop before butter becomes too fine
Add yolk plus a scant 30ml cold water till pastry comes together.
Form into a smooth flat shape and wrap in cling film and chill for at least an hour.

To make raspberry filling
Combine all ingred in a small saucepan, stir well and simmer for about 10 mins
allow to cool, remove anise

Preheat oven 160C/325F gas 3
Brush a 27cm ( or the nearest you have) tart tin, pref one with remov, bottom
with melted butter. Roll out pastry and line tin, bring pastry to at least 4cm up
the sides of the tin. Prick pastry all over with a fork. Line with parchment & fill
with dried beans, (bring parch up the sides)place back in fridge for about 15mins,
bake for 25mins, remove beans and paper, place back in oven for 10mins.

To make filling
Place choc & butter tog in a bowl & place in a saucepan of hot water & allow to melt
(not too hot) Whisk eggs & yolk with sugar till thick & creamy, fold into choc mix.
Spread jam over tart base, cover with choc filling, bake for 20mins
Leave to cool, dust with cocoa & place raspberries around edge of tart.
Enjoy,
Very rich but great for a special treat.