Another elegant dessert using pure rich Divine Cocoa. Perfect for a special occasion, this impressive tart is a real chocolate treat. Created for Divine by renowned food writer Sue Ashworth.
  • 75g (3 oz) butter, softened
  • 75g (3 oz) Fairtrade golden caster sugar
  • 50g (2 oz) self-raising flour
  • 75g (3 oz) ground almonds
  • 2 tbsp Divine Cocoa Powder, plus a little extra
  • 1 large egg
  • 2 tbsp milk
  • 2 tbsp raspberry jam
  • 1 x 20 cm (8 inch) sweet pastry flan case
  • A few raspberries, to serve
Cook's tip:
  • Melt 100g (4 oz) of Divine White Chocolate in a bowl placed over a pan of simmering water. Drizzle over the tart before slicing, instead of using cocoa powder and icing sugar.

Preparation & Quantity:

Serves 6 - 8
Preheat the oven to 180°C / 350°F / Gas Mark 4.


  1. Put the butter, sugar, flour, almonds, cocoa powder and egg into a large mixing bowl.
  2. Beat with a wooden spoon for 1 minute, then stir in the milk.
  3. Spread the jam over the base of the flan case, then tip the creamed mixture over the top and level the surface.
  4. Bake for 45 - 50 minutes until risen and firm. Leave until completely cold.
  5. Sprinkle with cocoa powder and icing sugar, then slice into wedges and serve with a few raspberries.
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