Chocolate and raspberry tart

No picnic is complete without chocolate! This chocolate and raspberry tart is layered with sweet, tart raspberries before getting covered in velvety chocolate ganache.

Less than 1 hour (plus chilling time)

Serves 8


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  • 1 cup (150g) cake flour + extra for dusting
  • ¼ cup (30g) cocoa powder
  • ½ cup (60g) icing sugar
  • Pinch salt
  • ½ cup (125g) chilled butter, cubed
  • 1 egg, whisked
  • ¼ cup (60ml) ice-cold water



  • 2 cups (500ml) cream
  • ½ cup (100g) castor sugar
  • 300g dark chocolate, chopped
  • 2 eggs
  • 1 tsp (5ml) vanilla essence
  • 1 punnet (200g) fresh raspberries + extra punnet for serving



  1. Preheat oven to 180°C.
  2. Place dry ingredients for pastry in food processor.
  3. Add butter cubes and blitz until it has a sand-like consistency.
  4. While motor is running, add egg then water – just enough until pastry comes together.
  5. Shape into a flat 10cm disc, wrap in clingfilm and chill for 10 minutes.
  6. Roll pastry out on a floured surface into a 20-23cm circle.
  7. Line a loose-bottomed tart tin with pastry.
  8. Prick base with a fork, line with baking paper and fill with beans/rice.
  9. Blind-bake pastry for 12-15 minutes, remove beans and paper, then bake for another 5-8 minutes until golden.Click here for a step-by-step on blind baking pastry.
  10. Heat cream and sugar in a pot until steaming hot, stirring to help sugar dissolve.
  11. Remove from heat, pour over chocolate in a bowl and stir until chocolate is melted.
  12. Whisk in eggs and vanilla essence.
  13. Place raspberries in tart shell, pour in chocolate mixture and bake tart for 20-25 minutes. (It should still be slightly wobbly in the middle.)
  14. Cool at room temperature, then refrigerate for at least 1 hour to set.
  15. Serve topped with extra raspberries.


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