Don’t you just love a tart? There is something quite wonderful about biting into a sweet tart filled with the rich, bitter flavour of a great quality dark chocolate and the sweet – tart burst of raspberry flavour. Stepping into Spring, the raspberries are starting to look particularly enticing, and this is a wonderful way to enjoy them. Be sure to use a great quality dark chocolate, it will make all the difference.

Making your own tart cases is wonderful when you have the patience and time for it, however we won’t lie, we rarely make our own. Using a store bought option is completely acceptable in our busy world, so we’ve created the recipe that way. Our sweet tart cases of choice come from F Mayer Imports (you can contact them directly for stockists).

Makes 6

We’ve used 6 x 80mm diameter tart cases (or you could use 12 mini round cases)


150ml thickened cream

180g dark chocolate, chopped

1/4 cup caster sugar

1/4 cup warm water

3 egg yolks

1 teaspoon vanilla extract

6 x 80mm diameter tart cases

2 punnets raspberries


Whisk the cream in a bowl until it forms soft peaks.

Place sugar and water in a small pan and stir over low heat until sugar dissolves. Bring to the boil and cook for 3 minutes. Remove from heat.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water until smooth. Remove from heat.

In an electric mixer, beat egg yolks and vanilla extract until pale and creamy. Gradually beat in sugar syrup until cool and thick. Add this mixture to the melted chocolate and mix well. Fold in the whipped cream until well combined.

Fill cases with the mixture, chill for one hour. Top with raspberries.


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