Raspberry, Almond And Chocolate Tart

This is a really lovely, versatile tart recipe. We used to make a version of it in my hotel job and used it as a blank canvas to showcase whatever berries were growing down the farm. It’s super simple to make. Yes, anything you need to blind bake takes a little time but with a filling this easy it ain’t no thing!

The pastry recipe makes enough to line a 28cm tin. I divide it in two and use half to line a 20cm tin, then freeze the rest for another day.


Pastry :

200g plain flour

50g cocoa powder

30g caster sugar

1 egg plus 1 egg yolk

Filling :

185g icing sugar

3 eggs

100g ground almonds

zest and juice of 1 lemon

1 punnet raspberries

handful of dark chocolate chips

handful of flaked almonds


Oven : 180C / 350F.

Make the pastry first. Blitz the dry ingredients in a food processor to remove any lumps, then add the butter and process until it looks like slightly wet sand. Add the egg and yolk. If it is still looking dry add a splash of ice cold water. Shape into a round and chill for 20 minutes.

Roll out, line your tart tin, chill for another 20 minutes. I leave the edges hanging over the tart tin while it’s in the oven and use a vegetable peeler to trim it once it’s entirely baked. This eliminates risk from shrinkage.

Cover in parchment paper and baking beans, and bake for 20 minutes. Remove parchment, and bake for another 5 minutes.

The base can be made a few days in advance. Wrap it in cling film but don’t refrigerate it.

For the filling, sift the icing sugar into a bowl, whisk in the eggs, then add the ground almonds and lemon. IT’S THAT SIMPLE!

Pour the filling into the base, then scatter over the fruit and chocolate chips, followed by a sprinkling of flaked almonds. Save some raspberries for decoration. It’s important to do it filling first or everything will be on the bottom rather than nicely suspended throughout.

Bake for about 30 minutes, or until it is golden on top and has lost most of its jiggle.

When it has cooled top with the remaining raspberries and dust with icing sugar. Serve with creme fraiche, whipped cream, or vanilla ice cream.