For the sweet chocolate dough:
- 250g flour
- 125g cold butter, diced
- 40g cocoa powder
- 100g icing sugar
- 1 large egg
For the pastry cream:
- 25ml whole milk
- 4 large egg yolks
- Vanilla pod
- 65g sugar
- 20g corn starch
- Zest of 1/4 lemon
- Crushed pistachio
- For the dough, use a mixer to mix the flour and butter until in looks sandy. Then, add the cocoa powder and the sugar, then add the egg.
- Work it for one minute until it gets all together, wrap in cling film and refrigerate for at least one hour.
- For the pastry cream, put the milk, lemon zest and scraped vanilla bean in a pot over medium heat; bring to a gentle simmer and remove from the heat.
- In a mixer, cream together the egg yolk and sugar until white and fluffy; pour in the milk (pass through a strainer) and mix all.
- Pour the mixture in a pot and cook over a low heat until it starts to thicken.
- Cool down and put in the fridge to chill further.
- To assemble, using a rolling pin, flatten the dough until about 3mm thick.
- Lay the dough on your baking baskets; you need to blind bake these.
- To blind bake, you need to make a little parcel of rice or dried beans to put inside the baking baskets. We do this by wrapping rice or dried beans in cling film 2/3 times and place them on top of the dough inside the baking baskets.
- Preheat the oven to 180C and cook for 10 minutes. Remove the rice/bean pack and bake for four more minutes.
- Once cooled, pour in the pastry cream and with a spatula, make sure it is filled to the top.
- Arrange the raspberries as you like, dust some icing sugar on top and add some crushed pistachio.
- Serve it with ice cream or whipped cream.
Recipe courtesy of Executive Chef Alberto Rossi at the five-star InterContinental Dublin in Ballsbridge.