Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• pinch salt
• 125g/4½oz cold butter
• 3 free-range egg yolks
• 125g/4½oz caster sugar
• 400ml/14fl oz double cream
• few drops vanilla extract
• 100g/3½oz caster sugar
• 400g/14oz dark chocolate
• approx 70 per cent cocoa solids
• 50g/2oz butter
• 250ml/9fl oz single cream
• 1 vanilla pod
• split lengthways
• 100g/3½oz white chocolate
• chopped
• raspberries and fresh mint sprigs
• to serve

Directions

• For the pastry
• place the flour
• salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
• Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl
• cover the bowl with cling film and chill in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin
• then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.
• Place into the oven for 15 minutes
• then remove the paper and beans and return to the oven for five minutes
• or until lightly browned.
• Meanwhile
• for the filling
• bring the cream
• vanilla extract and sugar slowly to the boil in a pan.
• Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
• Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours.
• For the sauce
• place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod.
• Add the white chocolate and stir until melted. Stir in the remaining cream.
• To serve
• cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint.