Chocolate and raspberry tart


Serves 8-10


For the crust:

190g plain flour

140g cold unsalted butter, cut into 1cm cubes, plus extra for greasing

3 tbsp icing sugar

2 large egg yolks

1 tbsp lemon juice

1 tbsp water


For the filling:

120ml cream

170g dark chocolate (65-70% cocoa solids), broken into pieces

1½ tsp coffee liqueur, such as Kahlua or Tia Maria

4 tbsp seedless raspberry jam

500g fresh raspberries


Would you like to try a savoury tart


  • Pulse the flour, butter and sugar in a food processor until combined into a coarse mixture.
  • In a bowl, mix the egg yolks, lemon juice, and one tablespoon of water. Add to the food processor and mix until moist clumps form. Turn out onto a work surface and gather into a ball. Wrap in cling film and place in the fridge for 30-45 minutes.
  • Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use butter to grease a 23cm tart pan with a removable bottom.
  • On a lightly floured work surface, roll out the dough to a 30cm circle. Fit the dough into the tart tin, pressing into the corners. Trim any overhang and place in the freezer for 20 minutes.
  • Remove from the freezer and bake for 25 minutes until golden, then allow to cool thoroughly.
  • Meanwhile, heat the cream in a small pan. Bring it just to the boil, then immediately remove from the heat. Add the chocolate to the hot cream and stir until it forms a smooth ganache. Add the coffee liqueur. Let the ganache cool for 15 minutes.
  • Transfer the cooled crust to a serving dish and spread with the raspberry jam.
  • Spoon the chocolate ganache over the jam and smooth the top with a palette knife. Arrange the raspberries on top to decorate.


Per serving:
367kcals, 21.6g fat (13.4g saturated), 39.3g carbs, 17.6g sugars, 4.8g protein, 4.4g fibre, 0.104g sodium


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