Rich Chocolate, Peanut Butter & Raspberry Tart

Pre Heat your oven to 180deg celsius or gas mark 4 and grease a medium sized loose bottom tart tin.

For the Pasty, Sieve the flour and sugar into a large bowl, add the vanilla essence & cubed cold margarine. Using your hands combine the mixture until it starts coming together. You may need to add a couple tbs of water to bring the mixture together. This can be made in a food processor if you are short for time. Once the mixture is in a ball, wrap in cling film and place in the refrigerator until cold.

Remove the pastry from the fridge and roll to 1/2cm thick & carefully line your tin. I rolled my pastry on greaseproof paper, this made it easier when transferring to the tart tin. Trim any excess pastry & cover the centre with greaseproof paper and weigh down using baking beans. Bake for 12-14 minutes or until the pastry is golden.

The first element of the filling is the raspberry layer. Simply add the raspberries to a mixing bowl with the icing sugar & mash with a fork. 

Lay the raspberry mixture evenly in the bottom of the pastry case. 

Next quickly move on to the chocolate & peanut butter topping. 

In a small saucepan add the milk peanut butter & agave. Split the vanilla pod in half length ways using a small knife, using the back of the knife scrape out the seeds from both halves. Add the seeds & the vanilla pod to the milk.

Place the saucepan over a low heat, and whisk until its well incorporated. 

Add the chopped chocolate to a mixing bowl, when the milk mixture is piping hot strain the vanilla pod out then pour the milk over the chocolate. Using a spatular mix until all the chocolate has melted and the mix is thick & creamy. Try not to eat any!

Carefully pour the chocolate mix into the pastry case over the raspberries until just below the top of the pastry edge.

Chill the tart in the fridge for at least 2 hours.

To serve dust the tart with cacao & top with pistachio nuts.