Raspberry Chocolate Brownie Tart

Method

1. Preheat oven to 165°C fan-forced (185°C conventional).
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm dinner plate as a template, cut out a circle.
3. Line the base of a 23cm deep tart tin with baking paper. Line the tin with pastry, gently pushing it into the tin. Line with baking paper and fill with baking weights, making sure you fill the weights to the top of the tin to support sides and weigh down the base. Place onto a baking tray and bake for 15 minutes.
4. Once cooked, remove from oven, and carefully scoop out the baking weights. Return to the oven for a further 5 minutes to ensure the base is cooked, then set aside to cool.
5. Beat eggs and sugar together until the mixture is pale and fluffy (about 6-8 minutes). Stir in the vanilla bean paste and melted butter, then add the flour and cocoa powder and fold until just combined. Pour the filling into the tart case, then top with the fresh raspberries.
6. Bake in the oven for 45 minutes, until the top is just set with a slight wobble. Set aside to cool slightly. Serve warm with a scoop of ice cream.*
7. *This recipe makes a very fudgy brownie filling. If you prefer it more set, bake for 10-15 mins longer.