Sunday, 4 May 2014

Beware of the Dark Side ... Raspberry Chocolate Tart

"Is the dark side stronger?" "No! No ... no. Quicker. Easier. More seductive."

A long long time ago in a kitchen far far away ...

In fact, it wasn't so long ago and not far far away. Well, the kitchen might be just around the corner, but still ... you have to beware of the dark side, for it is very seductive ... eh ... this raspberry chocolate cake is very seductive and if you don't beware and have more pieces of it than you reasonably should, you can imagine what can happen.

Well, I show you anyway ...
This Raspberry chocolate tart is based on a recipe from Jamie Oliver's Cook with Jamie.

For the pastry:
150 g butter
100 g sugar
A pinch of salt
250 g flour
1 egg
30 g cocoa powder
For the filling:
100 ml full fat milk
400 ml cream
250 g dark chocolate
2 eggs
... and raspberries

First of all, we go for the pastry, naturally, for it has to rest in the fridge for at least an hour. So, cream together the butter and the sugar. Then add the pinch of salt, flour, egg and cocoa powder. Carefully bring all the ingredients together to form the dough.
After the hour, get the pastry into a greased loose-bottomed tart tin (you knew that would be coming one day again). Blind bake the pastry for 12 minutes at 180 ºC.

Now you can already prepare the filling. Add the milk, cream and sugar to a suitable sized pot and carefully bring to the boil. Stir once in a while. Then take the pot from the heat and add the chocolate. Stir it until the chocolate has melted away and you have a smooth mixture. Then whisk in the eggs one by one.
Pour the filling onto the blind baked pastry case and get it back into the oven at 170 ºC for 15 minutes. After that leave the raspberry chocolate tart some time to cool. Wait? Why raspberry chocolate tart? Fine, after a while, place the raspberries on top of the tart, pushing them into the chocolate filling. Use as many raspberries as you wish. Are you satisfied now?

When you go for it, you can even add a dollop of whipped cream, crème fraîche or vanilla ice cream., but ... beware of the dark side ... and May the 4th be with you ...

Casa Costello

Now I have added this post also to Bake of the Week at Casa Costello.

While we still have time for thing, it's good as well to add this to May's Calendar Cakes, which is being hosted by Rachel at Dolly Bakes.

Calendar Cakes Challenge


  1. wowzer... that's a beautiful looking cake... i'm in LOVE!

    1. Thank you, Dom. However, I am sad to inform you that all of the cake is gone by now. In fact, in order to be save from the dark side, I gave half of it away to some friends.

  2. The dark side certainly has the best desserts. :P This sounds awesome!

  3. Cor! I'm not normally one for chocolate tarts but that looks divine! *races over to the dark side* Feel free to enter into Bake of the Week x

    1. One small piece will do. Thank you for the hint ...

  4. Replies
    1. I'm very sorry, I don't have any, but ... if you have the ingredients, you could ...

  5. Oh I love chocolate pastry, this sounds divine.

  6. Now this sounds like one very decedent but most delicious tart Chris - AND I want a piece.

    1. I seriously can understand that. So ... you know what you have to do, if you want a piece ...


Why not leave a comment!? I love to receive messages.