Divine Chocolate Almond Tart

Prep Time

15 minutes + cooling

Cooking Time

45-50 minutes


6-8 people

Another elegant dessert using pure rich Divine Cocoa. Perfect for a special occasion, this impressive tart is a real chocolate treat.


  • 75g (3oz) butter, softened
  • 50g (2oz) self-raising flour
  • 75g (3oz) ground almonds
  • 2 tbsp Divine Cocoa Powder, plus a little extra
  • 1 large egg
  • 2 tbsp milk
  • 2 tbsp raspberry jam
  • 20cm (8 inch) sweet pastry flan case
  • A few raspberries, to serve
Cook's tip
  • Melt 90g 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.



Preheat the oven to 180°C/350°F/Gas Mark 4.


Put the butter, sugar, flour, almonds, cocoa powder and egg into a large mixing bowl.


Beat with a wooden spoon for 1 minute, then stir in the milk.


Spread the jam over the base of the flan case, then tip the creamed mixture over the top and level the surface.


Bake for 45 - 50 minutes until risen and firm. Leave until completely cold.


Sprinkle with cocoa powder and icing sugar, then slice into wedges and serve with a few raspberries.