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  • Raspberry Crowned Chocolate Tart
Raspberry Crowned Chocolate Tart

Raspberry Crowned Chocolate Tart

Brought to you by: BerryWorld

Prep time:

Cook time:

Serves: 6

Try this delicious raspberry and white chocolate tart for a really tasty treat
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  • 110g Plain Flour
  • 55g Unsalted Butter, cut into 1cm cubes
  • 400g White Chocolate
  • 200ml Double Cream
  • 50g Unsalted Butter, for filling
  • ½ teaspoon Vanilla Extract
  • 400g BerryWorld Raspberries


Step 1

Make the pastry by whizzing the flour and butter in a food processor to form fine crumbs. Add just enough cold water to bring it together, just two or three tablespoons should do it. Wrap in cling film and allow to rest in the fridge for 20-30 minutes.

Step 2

Preheat the oven to 190°C/Gas 5. Lightly grease a 23cm tart tin and roll the pastry into a circle big enough to line it. Don’t worry if it cracks a little, just patch it up in the tin using a little water if you need to stick it together.

Step 3

Prick the base all over with a fork, line with baking paper and baking beans and bake blind in the oven for 20 minutes until crisp.

Step 4

Make the filling by breaking up 350g of the white chocolate and adding to a heatproof bowl, along with the double cream, butter and vanilla. Set the bowl over a pan of barely simmering water and allow the chocolate and butter to melt, stirring frequently until you have a thick shiny sauce. Pour into the baked and cooled pastry case and put in the fridge to set firm, about an hour.

Step 5

Once set, remove from the fridge, and decorate the surface of the tart with the fresh raspberries, either in a pretty pattern or randomly, as you like. Melt the remaining white chocolate in a small heatproof bowl set over a pan of barely simmering water. Using a teaspoon drizzle the melted chocolate over the raspberries.

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