Chocolate and Raspberry Tart

Method

1. For the pastry, sift the flour, cocoa powder, icing sugar and a pinch of salt into a food processor.
2. Add the cubed butter and whizz until the mixture looks like fine breadcrumbs. Beat the egg yolk briefly with the water and add. Whizz until the mixture starts to stick together.
3. Turn out onto a lightly floured surface and knead until smooth.
4. Shape into a flat disc, wrap in cling film, and chill in the fridge for 15 minutes.
5. Remove from the fridge and roll out thinly on a flour-dusted surface, then line a 25cm loose-bottomed tart tin. Trim the edges and chill for 20 minutes.
6. Put a baking sheet onto the middle shelf of the oven and preheat to 200°C/fan180°C. Line with a sheet of crumpled baking paper and baking beans or rice, then blind bake for 15 minutes.
7. Remove the paper and beans/rice and bake for 5 more minutes. Remove and leave to cool. Turn the oven down to 170°C/fan150°C
8. For the filling, put the milk, cream and sugar into a pan and slowly bring to the boil, stirring gently. Take off the heat, add the chocolate squares and stir until smooth. Cool slightly, add the eggs and vanilla extract, then mix together well.
9. Scatter the raspberries in the tart case, then pour over the filling. Bake for 20-30 minutes or until the filling is cooked but still slightly wobbly.
10. Remove and leave to cool until set. Cut into thin slices and serve.