Friends generously dropped in homegrown raspberries and, in addition to eating them fresh, I made Raspberry and Chocolate Tart. This is the perfect sense of occasion tart to acknowledge the March 10th anniversary of our Odgers and McClelland Exchange Stores online store. In that time we've learnt a lot, worked on improving our photography, and continued to expand what we offer, helping customers across Australia (and sometimes New Zealand) grow food, preserve the harvest, and cook from scratch.
Establishing the online store was a significant move because it meant I could work from home and look after our two young boys instead of continuing to work for a wage elsewhere. It's meant I've been able to be more present at home and in the community, able to volunteer time to community events and fundraising. Our online sales now make up half of our business and of course do result in customers making a special trip to Nundle to see the physical store. It's also a lot of packages through the Nundle Post Office.
To recognise this milestone, for the month of March we will donate 10 per cent of our online sales to flood relief for people impacted by the NSW and Queensland east coast low. Hopefully our donation will go towards helping families get back on their feet after such a blow.
Please join us in a slice of virtual Raspberry and Chocolate Tart, or make your own to share with loved ones.
Raspberry and Chocolate Tart (from The Weekend Australian Magazine, edited extract from 'Fruit: Recipes That Celebrate Nature' by Bernadette Worndl)
What you need
Pastry: 100g cold butter, 200g plain flour, 1 tablespoon icing sugar, Pinch of salt, 1 egg, milk as needed.
Filling: 300g dark chocolate (min 70% cocoa), Pinch each of salt, ground cinnamon, and finely grated orange zest, 125g thickened cream, 1/2 teaspoon orange liquor.
Topping: 1-2 tablespoons raspberry jam, 250g raspberries, honey to drizzle.
What you do
Preheat oven to 180C. Line and grease a 20cm tart tin with removable base. Chop butter into cubes and place in a large bowl with flour, icing sugar and salt. With fingertips, rub butter into dry ingredients. Add egg and knead until smooth, adding milk if needed. Roll out or press pastry directly into prepared tart tin, until pastry is about 3mm thick. Refrigerate for 20 minutes. Cover pastry with baking paper and pie weights and blind bake on lowest oven shelf for 10-15 minutes. Remove paper and weights and bake for a further 10-12 minutes. Remove from oven and cool.
To make the filling, chop the chocolate and place in a bowl with salt, cinnamon and zest. Heat cream in a small saucepan and pour it over chocolate, allowing it to melt as you whisk until smooth, then add the liqueur if using. Spread jam over tart base. Pour and spread chocolate cream filling and leave to set at room temperature. Top with raspberries and drizzle with honey.