Ann Reardon

Chocolate Raspberry Tart Recipe

chocolate tart recipe   

Oh my, this chocolate raspberry tart is beautiful. Both in looks and taste it is, dare I say… perfect. I fed it to unsuspecting guests, some of whom do not usually indulge in desserts and they loved it. I can tell you it realistically serves six people, practically it could serve eight but if you allow a second helping for a couple of people they will not complain.


This week I feel as if my head has been spinning with loose ends. I write things on my to do list and industriously make a phone call or send an email, only to find that instead of crossing them off the outcome is a new complex list of multiple items to do. As I go around in circles with my list growing longer I felt the urgent need to tidy, organize and sort. Things always seem more achievable when the diary contains a neat list rather than scraps of notes floating around the kitchen. This chocolate raspberry tart is neat, tidy, simple and perfect. It adds nothing to my list except to make it again.



Chocolate Raspberry Tart Recipe, serves 6-8

125g (4.41 ounces) or 1/2 cup plus 1 Tbsp unsalted butter
50g (1.76 ounces) or 1/4 cup of caster or superfine sugar
1 egg
1/2 tsp vanilla
200g (7.05 ounces) or 1 1/4 cups plain or all-purpose flour
ceramic baking weights (or you can use rice or dried beans/lentils)
loose based tin – mine is 20cm (7.87 inches)

Preheat the oven to 180C (356 degrees Fahrenheit)
Rub the butter into the flour, keep going until it looks like bread crumbs.
Stir in the sugar.
Lightly whisk your egg and add that too.
Stir until combined then use your fingers to squeeze the mixture together to form a ball.
Place it on some plastic wrap and squash it down. Put more wrap on top and roll it out.

Follow the directions in the video for adding it to the tin.

Line the base with non-stick paper and add ceramic baking weights. Place in the oven until it is lightly brown. Then remove the baking beads and the paper and return it to the oven so that base can crisp up. Once it is golden remove from the oven and leave to cool.

Chocolate Filling
210mL (7.1 fluid ounces) or 3/4 cup milk (4% fat)
210g (7.41 ounces) or 1 cup cream (35% fat)
85g (3 ounces) or 1/3 cup egg yolks (approx 5)
200g (7.05 ounces) dark chocolate
200g (7.05 ounces) milk chocolate
40g (1.41 ounces) or 3 tablespoons of caster (superfine) sugar

In a saucepan pour in the cream and milk and heat it until it just starts to boil. Using a fork to whisk in the egg yolk and sugar mixture and keep stirring. This will be ready almost immediately. Remove from the heat.
Pour through a fine sieve onto the chocolate. Leave to sit for 2 minutes.

Stir the chocolate cream mixture, the hot liquid will have melted the chocolate. Keep stirring until it is all combined and smooth.

Pour it into the pastry case until it is brimming. Gently tap to bring any air bubbles to the surface. Then place in the fridge to set.

chocolate tart recipe ann reardon

To decorate
250g (8.82 ounces) or approx 1 2/3 cup fresh raspberries
150g (5.29 ounces) dark chocolate, tempered

Once the tart is firm add raspberries to the top starting at the outside and working your way to the middle. Arrange the chocolate swirls to the top poking one end into the tart (see the video for demonstration on making the swirls).

chocolate pie recipe ann reardon
by Ann Reardon How To Cook That


I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy:

All recipe quantities in the book are in grams, ounces and cups.

115 Comments View Comments

  1. Rating: 5

    Absolutely phenomenal tart, has all the elements I’m usually missing in a chocolate tart; deep, rich chocolate flavor, nice crisp shell. I had a little trouble with the pastry the first time, but subsequent attempts have gone much better. Great recipe!

  2. Rating: 3.5

    Delicious! I had trouble with the crust however, it was too soft. I needed up just pressing the dough into the pan. The filling was very tasty though! Thanks for the recipe Ann!

  3. Rating: 5

    Hello there, I wanted to thank you for sharing this recipe with us.
    I just spent the whole day yesterday baking the tarte for my mother as a birthday present and she loved it.
    Though everything went totally wrong in the first place, the outcome was delicious and still pretty!
    At this point, also thanks for all the “fix the failed cakes” videos x’D
    After baking for the first time (with rice) the cake broke while i was trying to get rid of all the rice which was somehow stuck on the sides x’D
    But I could fix it up with the rest of the dough. And even though my cream-egg mix was totally overcooked because of that, i could even get rid of all the small lumbs that somehow went through my sieve with stirring.

    What I wanted to say: This recipe may seem advanced, but even while failing, it was somehow easy enough for a person who doesn’t bake very often to fix it up 😀

    Lots of love <3

  4. Rating: 5

    Hi Ann,
    First of all, we love all your videos and just amazed at all your beautiful creations. I am a subscriber of HOW TO COOK THAT on Youtube for years…

    I’m struggling with the chocolate filling recipe for the Chocolate and Rasberry Tart.
    The first batch I made, was a double recipe and even after leaving it overnight (room temperature as well as in the fridge) it is still runny.
    Made it again this morning, a single recipe and it is still runny even after an hour in the fridge.
    I have a party tomorrow and thought of putting this dessert out for my family but right now I’m sitting with 3 batches of the chocolate filling which is runny ….
    please help!

    • Hi Donovan, Something doesn’t sound right there, but it can be rescued. Tip the chocolate mixture into a bowl (or scoop most of it out of the pastry case) and add an extra 100g melted chocolate (per 1 batch of mixture). It does usually take overnight or at least four hours to chill and set up.

    • Could it be because the milk doesn’t have enough fat? The recipe says 4% and I saw that whole milk in the uk (pretty sure is the highest percentage fat you can get at a supermarket)is 3.7% fat. If I tried to make this I’m guessing I’d need more chocolate to make up for the missing fat

      • Rating: 5

        Hi Ann,
        After buying your book I tried this cake for my husband’s birthday. I didn’t have the right sized pastry dish and maybe rolled it too thin, so I ended up with two 19cm and one very small pastries. I decided to take inspiration from another recipe in your book (the chocolate cremaux with raspberries) and put a raspberry jello disk on top of the second cake. Everybody loved both cakes. Even my son, who normally just adores the look of any desert, but doesn’t eat it, said it were the best cakes ever 🙂 So, thank you very much for the recipe, the inspiration and the wonderful book!

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