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Raspberry and Vanilla Custard tart with Dark Chocolate Ganache

dark Chocolate Ganache

Raspberry and Vanilla Custard tart with Dark Chocolate Ganache and toasted almonds

50g fresh raspberries
Icing sugar to garnish
Mint to garnish
20g toasted almonds
 
Pastry
500g Sweet short crust pastry
Rollout the pastry to 3mm thick.  Line a pastry tin, prick with a fork and blind bake for 15-20min till golden brown
 
Raspberry Compote
300g raspberries
1 orange
125g castor sugar
Grate the zest of half an orange
Place the zest, raspberries, sugar and a squeeze of orange juice in a pot on a medium heat.
Bring to the boil and cook until a jam like consistence, roughly 5min.
 
Vanilla Crème Pat
625ml Full cream milk
3 egg yolks
100g castor sugar
15g flour
15g corn flour
1 vanilla pod
5g gelatin sponged and melted
Split the vanilla pod in half and scrape out the seeds.  Place the pod and seeds in a pot with the milk and gently heat.
Remove the vanilla pod.
Cream the eggs, sugar and flour in a bowl, gradually add the hot milk. 
Return the milk and egg mix to the pot and cook on a medium heat until thick. Whisk in the gelatin and set aside.
 
Chocolate Ganache
50g 60% dark chocolate
40m Full cream milk
 
Heat the milk, once it comes to the boil add the chocolate and remove from the heat.
Whisk in the cholate.
 
To Assemble
Fill the tart shell with the raspberry compote.  Top with Vanilla crème pat.   Place in the fridge to cool and set.
Drizzle with chocolate ganache, garnish with fresh raspberries, mint, toasted almonds and dust with icing sugar. 

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