Double Chocolate Raspberry Tarte
Prep time
Cook time
Total time
This tarte is every chocolic's dream: A tender chocolate crust, followed by a layer of sweet raspberry filling, topped with a silky smooth chocolate ganache and fresh raspberries.
Recipe type: Dessert
Serves: 8
For the chocolate crust:
  • 260 all-purpose flour (organic)
  • 100g icing sugar
  • 20g unsweetened cocoa (organic)
  • 200g cold,unsalted butter (organic), diced
  • pinch of salt
  • 2 egg yolks (organic)
For the raspberry filling:
  • 350g frozen raspberries, thawed
  • 30 icing sugar
For the chocolate ganache:
  • 100g semisweet chocolate, finely chopped
  • 100ml heavy cream
To decorate:
  • 130g fresh raspberries
  1. To make the shortcrust, place the flour, cocoa, icing sugar and salt in a bowl. Add the cold butter and rub the mixture with your fingertips until it resembles bread crumbs. Add the egg yolks and knead the pastry until it is smooth. Shape the dough into a disc, wrap it in plastic wrap and refrigerate it for an hour.
  2. Preheat the oven, using hot air, to 170°C.
  3. Roll out the dough on a floured surface, 2,5 mm thick. Place it over a ø 30 cm tarte pan and press the dough into the sides. Prick it with a fork and bake it for 15 minutes. Let the chocolate crust cool in the pan.
  4. For the raspberry filling, puree the thawed raspberries in a blender. Strain the mixture through a fine mesh sieve and mix in the icing sugar. Set it aside.
  5. To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the heavy cream in a saucepan and let it simmer over medium heat until it is hot. Pour the cream over the chocolate and let it stand there for a few minutes to melt. Whisk the ganache until it is glossy and smooth.
  6. To assemble the tarte, fill the chocolate crust with the raspberry sauce, then pour the chocolate ganache on top, while it is still warm. Scatter the fresh raspberries on the tarte. Place the tarte in the fridge for an hour, until the chocolate has set.
Makes one ø 30cm tarte pan.
Keep the tarte refrigerated.
Recipe by Bowsessed™ at