A sheet of ready-made shortcrust pastryX Gin
300 ml double cream
2 tsp caster sugar
50 g unsalted butter
200 g 70% good quality chocolate
50 ml whole milk
1-2 punnets of raspberries
1-2 tbsp icing sugar
A good splash of GIN
Preheat oven to 180C/gas 4. You can make your own pastry if you like, but ready-made is absolutely fine!
Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and blind bake for 10 minutes. Remove the beans and paper and bake again for 15 minutes (it should be golden).
Pour the cream into a pan, add sugar and remove just before boiling.
Once off the heat, add the butter and chocolate. Stir until smooth and then stir in the milk – it should start to look shiny.
Pour into the cooked pastry and leave for at least 2 hours to set ( put mine in the fridge for the afternoon).
For the gin raspberry coulis, tip raspberries and icing sugar into a pan and heat until the raspberries start to break down.
Take off the heat and blend until smooth, then pass through a sieve to remove the pips.
Stir in your gin (I used about 25ml).
Serve with a healthy amount of coulis and enjoy!