I’m a big Nigella Lawson fan. I love her midnight fridge raids, quick one liners and and recipes which generally entail a whole bottle of wine and entire packet of butter. So I was happy to get my hands on two of Nigella’s classic cook books, How to be a domestic goddess and Nigella Express.
Both have just been re-released with shiny new covers. I’m not sure why the revamped editions have been brought out, perhaps it’s to fund her divorce proceedings from Charles Saatchi, but it can only be a good thing if it converts more people into Nigella Lawson fans.
Nigella is the queen of baking so when I was trying to decide what to make for Australia’s Biggest Morning Tea at work I immediately turned to the chocolate and raspberry tart recipe in How to be a domestic goddess. Nigella warns that the chocolate pastry is a bit tricky to make as it tends to fall apart but also patches up easily. Let’s just say I can’t say I wasn’t warned. Due to the crumbliness of the pastry the tarts turned out a little thicker and more “rustic” looking than I would have liked. But taste wise they ticked all the boxes with a trifecta of rich chocolate, tart raspberry and a creamy mascarpone and white chocolate filling.
- 175g plain flour
- 30g cocoa powder
- 50g caster sugar
- 1/4 teaspoon salt
- 125g butter
- 1 egg yolk
- 1 tsp iced water
- 50g white chocolate
- 250g mascarpone
- 100m double cream
- 500g raspberries
- 1. Put the flour, cocoa, sugar and salt into the bowl of a mixer and blend. Cut the butter into small pieces and mix in until the mixture looks crumbly.
- 2. Beat the yolk and iced water together and add to bind the pastry. Mix and when it starts to clump together turn it out of the mixer and work it together with your hands into two discs. Wrap them in clingfilm and rest the pastry in the fridge for at least 30 mins.
- 3. Roll out the dough discs and cut into circles to fit your tart tins.
- 4. Ease the pastry into the tins. If it breaks just patch it up. Then freeze them for about 30 mins or until they feel frozen.
- 5. Preheat the oven to 180c and heat a baking sheet at the same time.
- 6. Put the tartlets straight into the oven on the baking sheet and cook for 10-15 mins or until the pastry feels cooked and dry. No need to blind bake because of the freezing.
- 7. Melt the chocolate and let it cool slightly.
- 8. Beat the mascarpone and double cream together and fold in the chocolate.
- 9. Fill the pastry cases with the cream mixture once they are cool. Top with raspberries.
- Nigella recommends using 6 x 12cm tartlet tins with loose bottoms. I made the tarts in a muffin tin so made 12 smaller tarts.