Raspberries are both delicous and versatile, as seen in these mouth-watering recipes from British Summer Fruits. For more great recipes, visit britishsummerfruits.co.uk
Chocolate and raspberry tart
PREPARATION TIME: 30 minutes
CHILLING TIME: 30 minutes
COOKING TIME: 40-50 minutes
175g (6oz) plain flour
15g (1/2oz) cocoa powder
50g (2oz) caster sugar
100g (4oz) butter, diced
2 egg yolks
250ml (8fl oz) double cream
125ml (4fl oz) semi skimmed milk
150g (5oz) dark chocolate, broken into pieces
2 medium eggs
65g (21/2oz) caster sugar
teaspoon vanilla bean paste or extract
175g (6oz) pack fresh raspberries
Extra raspberries and a little sifted cocoa powder to decorate
- To make the pastry, sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
- Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. Add a little cold water if needed.
- Knead the pastry lightly and roll out thinly on a lightly floured surface. Lift the pastry over a rolling pin and then drape into a 24cm (9in) fluted flan tin that is 2.5cm (1in) deep. Ease the pastry into the flan tin, pressing into the flutes. Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking. Prick the base with a fork and chill in the fridge for 30 minutes.
- Preheat the oven to 190C/375F/gas mark 5. Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans. Cook for 10 minutes. Carefully lift the paper and beans out of the pastry case and cook for 5-10 more minutes until the base is crisp.
- Meanwhile, make the filling – pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. Leave for five minutes until melted. Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
- Sprinkle the raspberries over the base of the warm pastry case. Strain the warm chocolate cream into the tart case and cook in the oven reduced to 160C/325F/gas mark 3 for 25-30 minutes or until just set with a slight wobble in the centre. Leave to cool at room temperature for at 1-1hours. The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.
- When ready to serve, remove the tin and transfer tart to a serving plate. Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa. Cut into slices to serve.
Strawberry and raspberry ripple Eton Mess
PREPARATION TIME: 35 minutes
COOKING TIME: 1¼ -1.5 hours
225g (8oz) strawberries, hulled
100g (4oz) raspberries
2 egg whites
100g (4oz) caster sugar
300ml (1/2 pint) double cream
200g (7oz) 0.1% fat fromage frais
225g (8oz) strawberries, hulled, roughly chopped
50g (2oz) raspberries
- Preheat the oven to 110C (225F), gas mark ¼. Line a large baking sheet with non-stick baking paper.
- Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve.
- Whisk the egg whites in a large bowl until they form stiff moist-looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out! Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy.
- Add 2 tablespoons of the berry puree then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 1¼ -1 hours or until the meringues may be easily lifted off the paper. Leave to cool.
- To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries. Decorate with the raspberries. Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve within 1½ hours or the meringues tend to lose their crunch.
Coconut raspberry friands
PREPARATION TIME: 20 minutes
COOKING TIME: 15-20 minutes
75g (3 oz) butter
Grated rind of ½ lemon
3 medium egg whites
100g (4oz) icing sugar
40g (1 ½oz) plain flour
50g (2oz) desiccated coconut
25g (1oz) ground almonds
100g (4oz) raspberries
A little sifted icing sugar, to decorate
- Lightly oil 6 individual 150ml (1/4 pint) metal friand or mini loaf tins and line the bases with a little greaseproof or non-stick baking paper then put the tins on a baking sheet. Warm the butter and lemon rind in a small saucepan until the butter has just melted then leave to cool.
- Whisk the egg whites in a large bowl until stiff, moist looking peaks then gradually whisk in the sugar a little at a time (no need to sift first) and continue to whisk until smooth and glossy.
- Sift the flour over the top, add the coconut and ground almonds and gently fold together. Gradually fold in the melted butter until just mixed.
- Divide the mixture between the tins then smooth the surface. Press 4 or 5 raspberries into the cakes. Cook at 200C / 400F / gas mark 6 for 15-20 minutes until the tops are golden and a skewer comes out cleanly when inserted into the centre.
- Leave to cool for 5 minutes then loosen the edges with a knife, turn out on to a wire rack and dust the top with a little sifted icing sugar.