C H O C O L A T E R A S P B E R R Y T A R T
Surprise Mum – your queen of hearts – this Mother’s Day with a beautifully decadent, chocolate raspberry tart!
P R E P T I M E : 1 3 5 C O O K T I M E : 2 5 I N G R E D I E N T S : 1 0 S E R V E S : 1 2
|I N G R E D I E N T S||M E T H O D|
1/3 cup plain flour
250 g good quality dark chocolate (70% cocoa),
125 grams punnet of raspberries
TO S E R V E O N L Y
3/4 cup icing sugar
125g butter, chopped and softened +
extra 50g chopped
1 tbs cocoa powder
300ml pure cream
Step 1: Grease a 22cm loose-based flan tin. Place flour and icing sugar in a food processor and
process until combined. Add butter and process to a fine crumb. Add egg, and pulse until dough
comes together. Turn out onto the bench top and knead gently until smooth. Wrap in plastic and
chill for 30 mins.
Step 2: Preheat oven to 190°c. Roll out pastry on a lightly floured bench top until about 3mm
thick. Lift pastry into prepared tin, pressing into the edges. Trim off excess pastry. Freeze for 15
Step 3: Line the pastry with a sheet of baking paper and fill with dried beans or rice. Place on
a baking tray and bake for 15 minutes. Remove paper and beans, reduce heat to 170°c, and bake
for a further 5 mins or until pale golden. Remove and allow to cool completely in the tin.
Step 4: Heat cream in a saucepan until just boiling. Remove from heat and add chocolate.
Whisk until smooth. Add butter and whisk until smooth. Tear raspberries in half and scatter
over pastry base. Pour chocolate over raspberries. Set aside until filling is cold. Refrigerate for
Step 5: To serve, dust with cocoa. Serve with extra raspberries and thick cream.