From Ann Reardon’s How to Cook That: Crazy Sweet Creations (Mango, 2021), this simple yet impressive tart will satisfy any chocolate lover’s sweet tooth. Here’s what the author had to say about the recipe:

This chocolate raspberry tart is neat, tidy, simple, and dare I say it…perfect. It is beautiful to look at and follows through on its visual promise with gorgeous taste and texture.

Also, the video tutorial for this recipe can be found here.

Makes One 8-inch round tart, 6 to 8 slices.



  • ½ cup (125 grams) butter
  • 1 ¼ cups (200 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 egg (45 grams)
  • ½ teaspoon vanilla

Chocolate Filling

  • 7 ounces (200 grams) dark chocolate
  • 7 ounces (200 grams) milk chocolate
  • 5 egg yolks (85 grams)
  • 3 tablespoons (40 grams) superfine sugar
  • 1 cup (250 milliliters) heavy cream
  • ¾ cup (210 milliliters) milk


  • 1 1/3 cups (250 grams) fresh raspberries
  • 5.3 ounces (150 grams) dark chocolate, tempered


Make the Pastry

  1. Preheat the oven to 180°C (350°F).
  1. Using your thumb and fingers, rub the butter into the flour; keep going until it resembles breadcrumbs. Stir in the sugar. Lightly whisk the egg and vanilla and stir into the flour mixture.
  1. Squeeze the mixture together to form a ball, but do not knead the pastry dough. Place it onto some plastic wrap and use the palm of your hand to flatten it down into a disc shape. Put another sheet of plastic wrap over the top and roll it out to make a circle that is slightly bigger than your base.
  1. Remove the loose base from your tin and line it with baking paper. Peel the top sheet of plastic wrap off the pastry. Lift the pastry, and with the plastic wrap still underneath to support it, flip it over onto the base. Peel off the plastic, trim around the edge, and then return the sides of the loose-based pan into place.
  1. Roll the remaining pastry into a snake and roll it out between two sheets of plastic wrap. Peel off the top plastic. Using a ruler and a sharp pizza cutter, cut 1-inch strips of pastry, cutting right through the bottom plastic wrap. Pick up the strip with the plastic still underneath it and gently press the pastry around the edges of the tin so that it is just touching the base. Smooth out the pastry and remove the plastic wrap. Repeat with another strip until you have gone the whole way around the tart.
  1. Line with baking paper and add ceramic baking weights on top of the paper. Bake in the oven for 10 minutes, then carefully remove the hot baking weights and paper. Do not tip the pastry shell to get the weights out or the pastry may fall out; try using a spoon instead. Return to the oven for 25–30 minutes or until it is crisp and golden brown. Set aside to cool.

Make the Chocolate Filling

  1. Break the chocolate into pieces and place in a bowl with a fine sieve sitting over the top. Set aside. Whisk together the sugar and egg yolks until pale. In a saucepan, heat the cream and milk until they just start to boil. Remove from the heat. Whisk about ¼ cup of the hot cream mixture into the egg yolks. Add the yolk mixture into the pan, whisking as you do.
  1. Add a candy thermometer and return the mixture to the heat until it reaches 85°C or 185°F. If you don’t have a thermometer, set a timer for 2 minutes only— note that overheating this mixture will make it curdle. Remove from the heat and immediately pour through the fine sieve onto the chocolate. Leave to sit for 2 minutes. Whisk the chocolate cream mixture until it is combined and smooth.
  1. Remove the pastry shell from the tin and place it on a flat serving plate. Pour the velvety chocolate mixture into the pastry shell until it is brimming. Gently tap the plate on the bench to bring any air bubbles to the surface. Place in the fridge for at least 3 hours to chill and set.

Make the Decorations

  1. Temper the dark chocolate and pour along one of the long sides of the rectangle of acetate. Using a square notched cake comb, spread the chocolate diagonally across to make lines of chocolate. Lift the acetate and roll it to make a cylinder, then slide into a cup to hold the shape. Leave for 20 minutes for the chocolate to set.
  1. Once the tart is firm, add raspberries to the top, starting at the outside and working your way around the edge, making more circles until you get to the middle. Carefully remove the acetate from the chocolate. Add swirls one at a time, poking one end into the tart.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.


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