Chocolate Raspberry Tart

    55 minutes

    Raspberries and chocolate go together extremely well. Use fresh or frozen raspberries, depending on the season. Serve warm or cold.

    1 person made this

    Makes: 1 tart

    • 1 sheet puff pastry
    • 2 tablespoons almonds
    • 100g cooking chocolate, diced
    • 180g fresh raspberries
    • 2 cups (500ml) milk
    • 100g caster sugar
    • 1 teaspoon vanilla sugar
    • 3 large eggs
    • 200g flour
    • pinch salt

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Butter and flour a tart tin and line with the puff pastry. Prick all over with a fork and place in the fridge until needed.
    2. In a saucepan, combine milk, sugar and vanilla sugar and bring to a simmer. Beat the eggs in a bowl with the flour and salt. Pour the hot milk over the eggs and whisk until smooth.
    3. Distribute the almonds, chocolate and raspberries over the tart base. Pour the egg mixture carefully over. Bake 40-45 minutes, until golden.

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