Raspberry Chocolate Tart

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Raspberry Chocolate Tart

by Lin Weixian

A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry – what’s not to love?

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 2



  • For the Tart Shell Dough
    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)
    • For the Raspberry Chocolate Filling
  • 100g Cacao Barry Peru Dark Chocolate, melted
    • 85g Unsalted Butter, melted
    • 100g Sugar
    • 100g Eggs
    • 60g Unsalted butter, room temp
    • Raspberry jam, as needed
    • Phyllo dough, as needed
    • Fresh raspberries, as needed
    • Clarified butter, as needed
    • Icing sugar, as needed
    • Snow powder, as needed


         For the Tart Shell Dough

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Mix well icing sugar, cake flour and bread flour.

  4. Cut in cold butter to form mealy texture.

  5. Finish off by adding eggs to form a dough.

  6. Set aside in the chiller till firm enough to be rolled out.

  7. Par-bake at 180ºC.

    For the Raspberry Chocolate Filling

  8. Prepare the workstation.

  9. Scale the ingredients.

  10. Melt together chocolate and butter.

  11. Add in sugar and egg and blend well.

  12. Coat the bottom of the par-baked tart shell with raspberry jam.

  13. Pour chocolate mixture into tart shell and insert a few fresh raspberries into the filling.

  14. Bake at 160ºC until cooked.

  15. Brush phyllo dough with clarified butter and coat lightly with icing sugar.

  16. Bake at 160ºC until golden brown.

  17. Cool down tart and phyllo dough.

  18. Cover the top of the tart with phyllo dough and decorate with fresh raspberries and decorating sugar.

  19. Serve immediately.


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