Bitter chocolate and raspberry tart

Bitter chocolate and raspberry tart

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  • 6 – 8
  • Easy
  • 30 minutes
  • 50 minutes


  • 1 cup flour
  • 1/3 cup icing sugar
  • Pinch salt
  • 100 g cold butter
  • 1 egg yolk
  • For the filling:
  • 1 cup thick cream
  • 1/3 cup castor sugar
  • 100 g broken dark chocolate
  • 2 egg yolks
  • 1 punnet of raspberries

Cooking Instructions

Process flour, icing sugar, salt, butter and the egg yolk. Roll out thinly to line a 20cm loosebottomed tart tin, prick and freeze.

Bake at 190ºC for 10 minutes or until set. Cool.

For the filling: Heat cream with castor sugar and broken dark chocolate until the chocolate melts. Allow to cool slightly, then beat in the egg yolks.

Pour into pastry shell. Press in a punnet of raspberries and bake at 150ºC for 30 – 40 minutes or until set.

Decorate with melted dark chocolate.

Refrigerate until serving with a fruity iced tea.

Cook's note: if you can't find raspberries, use any other berries available.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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