End your meal or Sunday lunch with a delicious chocolate and raspberry tart. A delicious combination of fruit and chocolate, this Chocolate and raspberry tarttasty tart is topped with fresh raspberries and a dusting of icing sugar
Serves: 8
Prep time: 45 mins
Cooking time: 15 mins
Total time: 1 hr
Skill level: Bit of effort



For the pastry:

    • 125g plain flour


    • Pinch of salt


    • 100g unsalted butter


    • 50g caster sugar


    • Few drops of vanilla extract


    • 2 level tbsp cocoa powder


For the filling:

    • 400g dark chocolate, broken into pieces


    • 300ml carton whipping cream


    • Few drops of vanilla extract


    • 3-4 tbsp raspberry jam


    • 150-250g raspberries


    • Icing sugar, for dusting


You will also need:

    • 24cm (9½in) round enamel pie plate






    1. To make the pastry: Tip all the ingredients into the bowl of a food processor and whizz until they just start to bind together to give a dough. Or, sift the flour and salt into a bowl and then rub in the butter. Add the remaining ingredients and work to a dough. Wrap the dough in cling film and chill it until it’s firm enough to handle.


    1. Set the oven to 200°C/400°F/Gas Mark 6.


    1. Roll the dough out on a lightly floured surface and use it to line the pie plate. Cook the pastry case blind for 12-15 mins, or until it’s just cooked. Remove the pie plate from the oven and leave the pastry to cool.


    1. To make the filling: Tip the chocolate pieces into a bowl. Pour the whipping cream into a pan and bring it to the boil, then pour over the chocolate and stir until the chocolate melts; warm the mixture slightly if necessary. Add the vanilla. Using a stick blender will help to ensure that it’s a nice smooth consistency. Leave the filling to cool slightly, so it starts to thicken.


    1. Spread the raspberry jam over the base of the pastry case, then pour the chocolate filling on top.


    1. Arrange the raspberries in rings on top of the filling. Chill until the filling is set.


    1. Dust with icing sugar just before serving.



Nutritional information per portion



Fat 40.0g


Saturates 25.0g


Calories 600(kcal)


Recipe by Sue McMahon