Valentine’s baked chocolate raspberry tart

Valentine’s baked chocolate raspberry tart

Serves 8

Prep time: 35 minutes

Cooking time: 40 minutes

Equipment: 1 x 10” round loose bottom tart tin (1.5” deep)

Chocolate pastry

125g butter

125g caster sugar

1 medium egg

dash vanilla extract

210g plain flour

40g unsweetened cocoa powder

pinch salt


500ml single cream

450g dark chocolate (55%)

180ml milk

3 medium eggs

250g fresh raspberries


  • For the pastry,cream the room temperature butter in your Kenwood using the Kbeater attachment.
  • Mix for five minutes until soft and creamy.
  • Add the egg and vanilla. Mix until combined.
  • Finally, add in the sieved flour, cocoa and salt. Mix until you have a smooth pastry.
  • Wrap and chill for 35/40 minutes.
  • Grease and flour your tart tin and set aside.
  • Once the pastry is rested, roll out on a floured work surface.
  • Line the tart ring and trim off the edges.
  • With the excess pastry, cut out some heart shaped biscuits and pop onto a lined tray and chill both for ten minutes.
  • At this point, preheat your oven to 180C/160C fan/350F/Gas 4.
  • Line the chilled tart with parchment and fill with baking beans and pop into the preheated oven for 12 minutes.
  • When this time is up, carefully remove the baking beans from the tart and pop back into the oven along with the heart biscuits and bake for a further 8 minutes.
  • Once baked, remove both and allow to cool.
  • Drop the oven temperature to 150C/130C fan/300F/Gas2.
  • For the filling, heat the cream and pour over the chopped chocolate and allow it to sit for 5 minutes until the chocolate is melted – you can pop it into the microwave or over a pot of simmering water to speed up the process.
  • To the melted chocolate and cream, add the whisked eggs and milk. Mix well.
  • Pour this into the prebaked tart shell and pop back into the oven for 15/20minutes.
  • The tart will still have a wobble to the centre but this will firm up once chilled.
  • To serve, top with fresh raspberries and the heart biscuits. Best served at room temperature with a spoon of semi whipped cream.

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