Dark Chocolate Raspberry Tart with Cherry Port Jelly
INGREDIENTS
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225g plain flour
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Pinch salt
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2 tablespoons icing sugar
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2 tablespoons cocoa powder
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140g unsalted cold butter, chopped
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2 tablespoons iced water
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500g dark chocolate, 70% cocoa solids
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200g unsalted butter, chopped
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375ml cherry port
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2 tablespoons caster sugar
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5 leaves gelatine (gold strength)
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125g raspberries (squished or frozen is fine)
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1 tablespoons icing sugar
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1 teaspoon corn syrup or glucose
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300ml thickened cream
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2 tablespoons icing sugar
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1 vanilla bean, seeds scraped
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250g-375g raspberries, to decorate
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Purple borage flowers, to decorate
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