Valentine’s Day is approaching. I can feel the love in the air with all the pink and red decorations everywhere. This is the day to celebrate love. And though many people associate this to romantic love, I feel it should be all encompassing. Your love for your family and friends are just as important and that deep affection should also be recognized.

It is always a delightful and warming gesture to make something for those you cared about. And on this occasion, a sweet, smooth and decadent dark chocolate tart seems to fit the bill.

125g flour, plus extra for dusting

pinch of salt

65g cold butter

2 egg yolks

65g sugar

cold water (as needed)

200ml heavy cream

vanilla extract

50g sugar

200g dark chocolate (at least 70% cocoa solids)

25g butter

Garnish

1 box x raspberries

Optionals:

fresh mint sprigs

Icing sugar

1. For the pastry, mix all the ingredients together until the mixture comes together to form a dough. If the dough is too dry, you may add a splash of ice cold water to it. Wrap in plastic wrap and let it chill in the fridge for 30 minutes

2. Preheat the oven to 200C. Roll the dough out on a lightly floured surface until large enough to line a 6 - 8 inch tart tin. Place dough into tin and use fingers to gently press the dough down. Use a fork to prick the bottom of the pastry.

3. Place in oven and bake for 12 - 15 minutes until lightly browned. Let cool completely.

4. For the filling, heat up the heavy cream, vanilla extract and sugar in a pot.

5. Break the dark chocolate into pieces and put them together with the butter in a large bowl. Pour over the hot cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.

6. Pour the chocolate mixture into the cooled tart shell and leave to cool. Decorate with fresh rasperries.

7. Place in the fridge to set for 1 - 2 hours. Decorate with fresh mint and dusting of icing sugar and serve.