Chocolate Bakewell Tart

Dating back to the 20th Century, this classic British Recipe has been updated with Great British Chocolate.

Recipe

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ingredients	preparation
75g icing sugar 150g unsalted butter	Cream the sugar and butter together.
175g plain flour 30g cocoa powder 25g ground almonds	Sieve the dry ingredients together.
1piece(s) Egg	Add the egg and then add the dry ingredients to form a dough. Rest in the fridge for 1 hour before rolling and lining individual tart rings.

ingredients

preparation

Cream the sugar and butter together.

Sieve the dry ingredients together.

Add the egg and then add the dry ingredients to form a dough.

Rest in the fridge for 1 hour before rolling and lining individual tart rings.

ingredients	preparation
80g raspberry jam	Place 10g of jam into the base of each tart, spread evenly
50g double cream (48%) 50g CHD-P70SA	Gently warm the cream and chocolate together to form a smooth chocolate ganache. Pipe approximately 10g of ganache into each tart on top of the raspberry jam.
125g unsalted butter 125g caster sugar 125g ground almonds 1piece(s) Egg	Melt the butter then stir in the caster sugar and ground almonds. Mix well then stir in the egg. Pipe 25g of mix into each tart on top of the chocolate ganache. Bake at 180c for 20-22 minutes Once cooled, dust with icing sugar

ingredients

preparation

Place 10g of jam into the base of each tart, spread evenly

Gently warm the cream and chocolate together to form a smooth chocolate ganache.

Pipe approximately 10g of ganache into each tart on top of the raspberry jam.

Melt the butter then stir in the caster sugar and ground almonds. Mix well then stir in the egg.

Pipe 25g of mix into each tart on top of the chocolate ganache.

Bake at 180c for 20-22 minutes

Once cooled, dust with icing sugar