SUMMER BERRY CHOCOLATE TART

INGREDIENTS

500g soft summer fruits, halved or sliced if large

1 tsp icing sugar

1 tbsp pistachios, finely chopped

For the sweet pastry:

450g plain flour

225g butter, chopped

115g icing sugar

3 egg yolks

For the chocolate filling:

200g double cream

200g dark chocolate, chopped

METHOD

1. Place the flour and butter in a food processor and pulse until it resembles fine breadcrumbs. Tip into a bowl and stir in the icing sugar and egg yolks. Gently bring together adding 2-3 tbsp cold water. Cover with cling film and chill for 30 minutes.

2. Preheat the oven to Gas 6/180°C fan/200°C. Roll the pastry out to line a rectangular fluted pastry case measuring 35cm x 10cm. Trim, prick the base and chill for 30 minutes. Line with baking parchment and fill with baking beans. Bake for 15 minutes, remove the paper and beans and bake for a further 15 minutes until crisp and golden.

3. To make the ganache, place the cream in a= pan, gently heat to almost boiling point, add the chocolate and beat until melted and smooth. Allow to cool before spooning into the baked pastry case. Level off the top and scatter over the fruit. Finish with a dusting of icing sugar and a sprinkling of chopped pistachios.