Simon Rimmer served up a delicious dark chocolate and raspberry tart on Sunday Brunch.
The ingredients pastry are: 225g plain flour, 100g butter, 50g icing sugar, 50ml water and Egg to glaze.
For the filling: 400ml double cream, 200g dark chocolate, 200g milk chocolate, 40g butter, 50g sugar, Dash vanilla and 200g raspberries.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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