Make the pastry, use it to line a tart tin and bake blind as described for about 20 minutes, or until cooked. Leave to cool.
Make the ganache as described. When the pastry is cool and the ganache has cooled to a thick custard-like consistency, arrange most of the raspberries on the pastry base, keeping a good handful back for serving.
You could paint the cooked pastry base with a thin layer of melted/tempered chocolate if you can be bothered, but you don’t need to. Pour the ganache over the raspberries and leave in the fridge to set for at least a couple of hours.
Serve with the remaining raspberries piled on the top and dusted with vanilla icing sugar. Serve with cream, crème anglaise or the best real vanilla ice-cream.
© 2003 Chantal Coady. All rights reserved.