Sweet pastry with a hint of orange, an intense yet light moussey chocolate filling, fresh raspberry filled Chantilly cream dotted with more fresh raspberries...here we have a really easy Chocolate Raspberry Tart that is a guaranteed top dessert.
Chocolate tarts tend to fall into two camps, the no-bake version involves a chocolate ganache layer created using butter rather than eggs. The result is a very intense and rich chocolate tart which is quite solid in texture.
The other, like this Chocolate Raspberry Tart, incorporates eggs and is baked. Personally, I prefer this method because it produces a lighter chocolate centre.
This is a great little dessert to make and, to save time, you can either buy the pastry case, use shop-bought shortcrust pastry or make the pastry case in advance.
The chocolate filling takes minutes to make, it is soft and smooth and very chocolatey, without being too intensely so and the light whipped cream topping and fresh raspberries really set it off.
Why make this Raspberry Chocolate Tart?
No need to buy excessive amounts of dark chocolate✔️
Crisp, sweet pastry with a slight orange tang ✔️
Light and smooth chocolate centre✔️
Decorated with sweetened whipped cream and fresh raspberries✔️
- Fresh raspberries
- Dark Chocolate
- Double (heavy) cream
- Full fat milk
- Light brown sugar
- Unsalted butter
- Orange juice
- Icing (confectioner's) sugar
- Caster (superfine) sugar
- Plain (all-purpose) flour
- Vanilla extract
See end of post RECIPE CARD for precise quantities and instructions.
Sweet Pastry Shell
Add flour and icing sugar to a food processor bowl and whizz a few times to combine, then scatter over grated or cubed cold butter. Pulse around 20-25 times to combine and turn sand-like.
Add egg yolk, orange juice and vanilla extract and keep pulsing until the mixture forms large clumps.
Tip onto a lightly floured work surface, bring together into a ball and then roll out into a circle of 30cm. Drape over a fluted tart tin, press into the base and then the sides. Trim and then squeeze the pastry up a little so that it sticks up above the edge of the rim.
Prick the base all over and refrigerate for 30 minutes. Cover with foil and a layer of baking beans and then bake for 20 minutes. Remove the foil and baking beans and bake for another 10 minutes.
Hint: if your butter warms up as you grate or chop it up I recommend either chilling it in your fridge for 15 minutes or popping it in the freezer for 5 mins to cool down before mixing it into your flour.
Chocolate Tart Filling
Heat cream, milk and sugar until it bubbles then beat in chocolate. Leave to cool until at room temperature.
Beat your eggs, orange juice and vanilla extract together, add to the cooled chocolate mixture and beat in.
Pour into the pastry case and then bake for 30 minutes, it will still be wobbly just in the middle when ready. Leave to fully cool.
Chantilly cream and Raspberries
Whip your double cream and sugar until it stands in stiff peaks. Fold in whole, fresh raspberries.
Spread the cream over the pis. Decorate with a layer of fresh raspberries and a grating of dark chocolate.
Did you try this recipe?
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Don't have all of the ingredients listed for this Raspberry and Chocolate Tart? Don't worry, here are some substitutions:
- Fresh orange juice: can be with or without orange bits, but not concentrated. Or use milk instead.
- Unsalted butter: salted butter will be fine for your pastry
- Light soft brown sugar: adds a slight caramel flavour but caster (superfine) sugar can be substituted.
An almond pastry works really well with this Chocolate Raspberry Tart, reduce your flour to 215 grams and use 35 grams of ground almonds instead.
Then cover with Amaretti cream using y Sunken Chocolate Cake with Amaretti Cream.
Your Chocolate and Raspberry Tart needs to be kept refrigerated. Consume within 3 days (ensure you check the use-by date on your cream and consume within the given time period).
Tips for your sweet pastry
- Use cold butter straight from the fridge.
- Also use a cold egg yolk and cold orange juice.
- The pastry is meant to be soft and pliable, but if when you tip it out onto your work surface you find it is too wet simply sprinkle over some flour and gently knead in.
- If your pastry breaks when you add it to the pastry case, simply tear off a little spare pastry and patch it up, the pastry is soft so it will stick without the need for water.
- Ensure that your pastry sticks up a little past the edge of the rim of the tin, to allow for shrinkage whilst it bakes.
Tips for your chocolate filling:
- Use a balloon whisk throughout, it adds air to the filling and quickly mixes everything together.
- Don’t boil your cream, as soon as it bubbles remove from the heat.
- Add your chocolate immediately and beat rapidly until mixed.
Dark chocolate with a cocoa solid content of 70% needs to be used in this recipe because it contains a high level of chocolate liquor and thus ensures the chocolate is layer is rich and velvety. A higher amount of cocoa solids can result in a filling that cracks and is greasy.
There are 2 ways of doing this. Either fit your pastry to your tin, ensuring the sides are quite thick and patching up with more pastry if necessary, roll your rolling pin over the top to trim off the excess and then gently squeeze the pastry up so that it sticks up about half a centimetre above the rim of the tin, then chill and blind bake. Or, fit to your tin, allow the edge to rise above the edge of the tin, chill then blind bake for 20 minutes, trim the pastry to the edge of the tin and then continue to bake.
Fancy trying another dessert? Here is a little selection of popular dessert recipes on Ellas's Better Bakes...
Tiramisu with cherries in kirsch dotted throughout and sponges soaked in a coffee and kirsch mix. One of my favourite recipes ever.
This is a super-rich, decadent chocolate cake topped with a cloud of amaretti-filled cream and fresh raspberries.
A chocolate meringue pavlova base, with a chocolate ganache, cream and black cherry topping.
Chocolate Raspberry Tart
Here's what you'll need...
- 23cm x 4 cm fluted, loose-bottomed tart tin
- Food processor optional
- Small saucepan
Ingredients you'll need...
- 250 g Plain (all-purpose) flour (1 Cup and 13 tbsp)
- 50 g Icing (confectioner's) sugar sifted (6 tablespoons)
- 125 g Unsalted butter cold - plus extra to grease your tin (½ Cup and 1 tablespoon)
- 1 Large egg yolk cold (US = extra large)
- 4 tablespoon Fresh orange juice cold
- 1 teaspoon Vanilla extract
- 240 ml Double (heavy) cream (1 Cup)
- 120 ml Full fat milk (½ Cup)
- 60 g Light soft brown sugar (⅓ Cup packed)
- 200 g Dark chocolate drops 70% cocoa solids or chopped very small (1 Cup)
- 2 Large eggs room temperature (US = extra large)
- 1 teaspoon Vanilla extract
- 2 teaspoon Fresh orange juice
Chantilly Cream with Raspberries
- 230 ml Double (heavy or whipping) cream (1 Cup)
- 30 g Caster (superfine) sugar 2 tablespoons
- 1 teaspoon Vanilla extract
- 300 g Fresh raspberries (2-3 Cups)
- 2 tablespoon Dark chocolate optional
Here's what we do...
- Using some spare butter, grease your fluted tart tin, using your pastry brush to get into all of the grooves.
- Place your flour and sifted icing (confectioner's) sugar into your food processor with the blade attachment fitted, or into a large bowl if making my hand, and whizz a little to mix together
- Grate or cut your butter up into small chunks and dot over the flour mixture (your butter needs to be really cold for this, if it warms up as you grate it pop it back into your fridge to reset).
- Pulse again, about 15-20 times or until it turns into a san-like consistency and no large lumps of butter remain.
- Add your cold egg yolk, cold orange juice and vanilla extract and pulse again until the mixture starts to form large clumps.
- Tip out onto a lightly floured work surface and bring together into a ball, but do not knead.
- Roll out to a circle of 30cm, drape over your rolling pin and then transfer to your tin, draping it over the top.
- Push the pastry into the bottom of the tin first, then work your way up the fluted edges ensuring the pastry is pushed into the groves. Your pastry needs to rise about a centimetre above the edge of the tin rim, this allows it scope to shrink a little when baked.
- Prick the base of the pastry with a fork, ensuring you press right through to the base of the tin and then refrigerate for at least 30 minutes.
- Meantime heat your oven to 170°C Fan/190°C/375°F/Gas mark 5 and place a baking sheet onto the middle shelf to heat.
- After 30 minutes take a piece of foil and use it to cover the base and sides of the pastry, then fill with a layer of baking beans (or rice).
- Place on the baking tray in your oven and bake for 20 minutes, then remove and baking beans and foil (be careful the baking beans will be very hot) and return to the oven for another 5-10minutes. When done, the pastry case should be ¾ baked, remove from the oven and leave to cool whilst you make your chocolate filling.
- Turn your oven down to 150°C Fan/170°C/340°F/Gas mark 3 leaving the baking sheet on the middle shelf.
- Add your double cream, milk and sugar to your small saucepan and bring up to boiling point, stirring constantly with your balloon whisk (or wooden spoon).
- As soon as the bubbles start to rise remove from the heat and add your chocolate, stirring constantly with your balloon whisk until fully melted.
- Leave your chocolate to cool for about 10-20 minutes, until warm but no longer hot.
- Beat your egg, vanilla extract and orange juice together and then add to your chocolate mixture, beating in with your balloon whisk until fully combined and silky.
- Pour into your pie case and then place the pie back onto the baking sheet in your oven and bake for 25-30 minutes. When ready there will still be a wobble in the centre of your tart, remove it at this point, the tart will fully set as it cools.
- Leave to cool fully on a cooling rack.
Whipped Cream and Raspberry Topping
- Place your double cream, sugar and vanilla extract into your stand mixer with the whisk attachment fitted and begin to beat on a low setting.
- Once the cream starts to thicken a little turn up the setting to medium-high and continue to beat until the cream forms stiff peaks, this can take up to a minute.
- Gentle fold in 150 grams (about 1 and a half cups) of fresh raspberries and then spread the mixture over the top of your fully cooled chocolate pie. Spread out evenly with a small palette knife or a butter knife, so that all of the filling is hidden.
- Decorate with more raspberries.