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Chocolate and raspberry pastry cake
A bittersweet symphony with a creamy finish

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Chocolate and raspberry pastry cake

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Ingredients

Adjust Servings:
For the chocolate pastry base:
125 g Plain flour
65 g Butter cold and chopped into small cubes
50 g Icing sugar
50 g Cocoa powder
1 Egg beaten
For the mascarpone filling:
380 g Mascarpone
50 g Icing sugar
70 g Yoghurt
1 Vanilla pod
2 punnets Raspberries
2 tbsp Raw cane sugar
Cuisine:

Ingredients

  • For the chocolate pastry base:

  • For the mascarpone filling:

Directions

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Chocolate and raspberry pastry cake
Chocolate and raspberry pastry cake

For the pastry:

Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar, cocoa powder and egg and combine until the mixture forms a dough. If it’s a little dry, add some cold water, a tablespoon at a time until it comes together. If it’s a little wet, add some flour, a tablespoon at a time until it comes together. Let the dough rest in the fridge at least 30 minutes before using.

Roll the dough out on a dry surface dusted with cocoa powder, then place in a pie tin. Chill in the fridge before blind baking at 180ºC for about 15-20 minutes or until the surface is dry to the touch. Let cool completely before using.

For the mascarpone filling:

Whip the mascarpone together with the icing sugar, yoghurt and vanilla until smooth and creamy. Set aside in the fridge.

Place one punnet of raspberries in a saucepan with the raw sugar. Cook the berries until they soften, the sugar dissolves and the liquid produced by the berries cooking reduces slightly. Strain the berries through a fine sieve, collecting the smooth, jammy raspberry liquid in a bowl. Let cool completely.

Fill the chocolate pastry case with the mascarpone filling and top with the fresh raspberries. Pour over the smooth blackberry liquid to cover the entire tart.

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