Chocolate Raspberry Tart with A Shiny Chocolate Glaze

Yields: 8 Servings Difficulty: Medium Prep Time: 1 Hr Cook Time: 35 Mins Total Time: 1 Hr 35 Mins

Try this chocolate raspberry tart for you next show-stopping dessert. This tart has a flaky crust, fresh raspberry layer and an indulgent chocolate filling. Top it all off with a shiny chocolate glaze and plenty of fresh raspberries!


0/17 Ingredients
Adjust Servings
    For the Sweet Shortcrust Pastry
  • For the Raspberry Filling
  • For the Chocolate Filling
  • For the Chocolate Glaze
  • To Serve


0/18 Instructions
    For the Sweet Shortcrust Pastry
  • In the large bowl of a food processor, combine flour, icing sugar, salt and butter. Process until the mixture resembles fine breadcrumbs.
  • Add the egg and vanilla essence. Process until the dough just starts to come together.
  • Turn out the dough onto a clean surface and lightly knead into a ball.
  • Wrap tightly in cling wrap and refrigerate for 30 minutes.
  • Preheat the oven to 180 C (355 F). Generously grease a 23 cm (9 inch) round fluted tart tin (loose base preferred) with melted butter.
  • Retrieve the dough from the refrigerator. Roll out the dough between two sheets of baking paper with a heavy rolling pin until it is 3 mm (1/8 inch) thick and roughly in the shape of a circle.
  • Place the dough circle on top of the greased tart tin. Gently press the dough into the tin, following the shape of the fluting.
  • Trim the excess dough off the edges of the tart so that it is even and level. Prick the base of the tart several times with a fork.
  • Bake for 15 minutes or until slightly puffed up.
  • For the Raspberry Filling
  • Meanwhile, make the raspberry filling. Mash the raspberries in a small bowl with a fork. Add the jam and mash together until consistent and smooth.
  • Evenly spread the raspberry filling over the base of the par-cooked tart. Bake for a further 10 minutes or until jam has slightly bubbled around the edges.
  • For the Chocolate Filling
  • Add the chopped chocolate to a medium mixing bowl. In a separate heat-proof jug, stir together the cream and milk. Microwave for 90 second or until mixture just starts to bubble. Pour the hot cream and milk mixture over the chocolate. Leave to stand for 5 minutes.
  • Whisk until smooth and well combined. Add the lightly beaten egg and whisk until mixture is smooth.
  • Pour the chocolate mixture carefully over the back of a spoon on to the raspberry filling. This will ensure it does not dislodge the raspberry layer.
  • Reduce the oven to 130 C (265 F). Bake for a further 30-35 minutes or until the chocolate layer has set and only wobbles very slightly. Allow to cool in the tin while you make the chocolate glaze.
  • For the Shiny Chocolate Glaze.
  • Add the chopped chocolate to a small mixing bowl. Place cream into a separate heat-proof jug and microwave for 30 seconds or until cream just starts to bubble.
  • Pour the hot cream over the chocolate. Leave to stand for 5 minutes. Whisk until smooth and well combined. Add the glucose syrup and whisk until smooth and combined.
  • Spread the glaze evenly over the warm tart. Transfer the tart to the refrigerator and refrigerate for 6 hours or until completely cool. To serve, remove the tart from the tin. Garnish with fresh raspberries and chopped chocolate, if desired.


  • All measurements are in metric standards.
  • You can keep the tart refrigerated in an airtight container for up to 4 days.
  • You can omit the glaze and dust the cooked tart with cocoa powder instead.
  • You can replace the fresh raspberries with an extra 1/4 cup of raspberry jam.

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