ASDA part of the Wal-Mart family

• Pastry
• 175g plain flour, plus extra for rolling out
• 1tbsp icing sugar
• 100g butter, chilled and cubed
• 1 medium egg yolk
• Filling
• 4tbsp raspberry jam
• 250g raspberries
• 75g Asda Belgian Dark Chocolate, 76% cocoa solids
• 100g butter, softened
• 100g caster sugar
• 2 medium eggs
• 100g ground almonds
• 2 level tbsp plain flour
• Raspberry coulis and/or cream, to serve (optional)

1 Sift the flour, icing sugar and a pinch of salt into a large bowl. Add the butter and rub into flour until it resembles breadcrumbs. Mix egg yolk with three to five teaspoons of chilled water and sprinkle over. Mix with a round-bladed knife to make a stiff dough.

2 Roll the pastry dough out on a lightly-floured surface and use to line a 23cm flan tin. Prick the base and chill for 30 minutes.

3 Preheat oven to 200C/180C Fan/Gas 6. Line the flan case with baking paper; add baking beans or rice. Bake for 10 minutes, remove paper and beans and bake for five minutes more.

4 Turn the oven down to 170C/150C Fan/Gas 3. Spread jam in the base of the flan and scatter a third of the raspberries on top. Break the chocolate into squares and melt in a bowl standing over a pan of simmering water.

5 Beat the butter and sugar together until creamy and then beat in the eggs, one at a time. Stir in the almonds, flour and melted chocolate. Spoon the mix over the raspberries and spread until even. Bake for 30 minutes. Serve warm or cold with the remaining raspberries and, if using, cream and raspberry coulis.