Ingredients

Pastry 225g plain flour Pinch salt 2 tablespoons icing sugar 2 tablespoons cocoa powder 140g unsalted cold butter, chopped 2 tablespoons iced water Ganache filling 500g dark chocolate, 70% cocoa solids 200g unsalted butter, chopped Cherry port Jelly 375ml cherry port 2 tablespoons caster sugar

Dark Chocolate Raspberry Tart with Cherry Port Jelly

5 leaves gelatine (gold strength) Raspberry puree 125g raspberries (squished or frozen is fine) 1 tablespoons icing sugar 1 teaspoon corn syrup or glucose

Recipe by: Audra Morrice - Contestant Serves: 10-12

Cream 300ml thickened cream 2 tablespoons icing sugar 1 vanilla bean, seeds scraped 250g-375g raspberries, to decorate Purple borage flowers, to decorate

Method
1. Pre-heatovento200C. 2. For pastry, place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes. 3. For ganache, chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, tip chocolateontobutter.Turnoffheatandstiroccasionallyuntilchocolateandbutterhavemelted.Keepbowlonsaucepanuntilreadytouse. 4. For jelly, pour port and sugar into a saucepan over medium heat, stir until sugar has dissolved. Boil for 5 minutes, remove from heat. Soften gelatine in cold water, squeeze out excess water and add gelatine to warm port mixture, stir until dissolved, strain and keep warm until ready to use. 5. Roll pastry out between two sheets of baking paper to 3mm thick. Remove one sheet of baking paper and lay pastry over a 23cm round fluted tart tin with a removable base. Press into tin especially into sides. Remove baking paper and trim pastry. Refrigerate for 20 minutes. Blind bake for 13-15 minutes until sides are crisp. Remove baking paper and pastry beads and bake for a further 10 minutes until base is dry. Cool in fridge for 10 minutes. 6. Pour warm ganache into cooled tart tin, shake gently to level. Allow half a centimetre for the jelly layer. Refrigerate for 10 minutes to set the ganache. Pour warm jelly into a jug, bring over to fridge and pour a layer of jelly on top of the tart. Allow to set in the fridge for 10 minutes or until ready to serve. 7. For raspberry puree, place raspberries, sugar and glucose into a small saucepan and heat until liquid. Sieve out seeds. 8. Whip cream with icing sugar and vanilla bean seeds to soft peaks. 9. Decorate tart with raspberries, drizzle with raspberry puree and place a few flowers on top. Serve cream on the side.

Notes:Preparation: 1 hour 30 minutes Cooking: 45 minutes