Double Chocolate and Raspberry Tarts

Prep Time

30 minutes + cooling

Cooking Time

25 minutes

Chilling Time

1 hour


6 people

A great summery recipe. The lighter days and sunshine has inspired this update on a classic raspberry tart.


For the chocolate pastry
  • 160g plain flour
  • 40g Divine Cocoa Powder
  • 35g ground almonds
  • 35g icing sugar
  • A pinch of salt
  • 125g cold unsalted butter
  • 1 large egg yolk
  • 1 tbsp ice cold water
For the crème patissierie
  • 250ml organic whole milk
  • 1 tsp vanilla bean paste
  • 100g golden caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 25g cornflour
  • 50g Divine 70% Dark Chocolate, chopped
  • cocoa nibs and raspberries to decorate



For the crème patissiere: in a pan, heat the milk and vanilla bean paste In a heatproof bowl whisk together the sugar, cornflour, egg and yolk. Pour over the hot milk, one third at a time, stirring constantly.


Pour this mixture back into the pan and put on medium heat. Using a whisk, stir continuously until thickened. Take off heat. Allow to cool.


Using a low microwave setting (600w) melt the chopped chocolate in a heatproof bowl for 1 minute, stopping halfway to check. Pour the melted chocolate into the crème patissiere and fold until combined. Cover with cling film to avoid skin forming. Refrigerate until ready.


For the pastry, lightly oil and dust mini tartlet tins. Set aside


Weigh the flour, icing sugar, cocoa powder, ground almonds and salt. Mix then rub in butter to form breadcrumbs. Add the egg yolk and combine, adding water bit by bit until it forms a dough. Do not overwork as this will make the pastry tough.


Shape into a log. Divide into six 5cm pieces, cut and roll out. Set in tins. Prick base. Place on a baking tray and chill for an hour.


Preheat the oven on 180C (160C fan) Gas 4.


Place baking parchment in pastry and add ceramic beans. Bake for 15 minutes then bake for 10 min without beans. Set aside and cool.


Remove the crème patissiere from the fridge, stir to loosen. Place in a piping bag and pipe in circular motion. Place sprinkle over cocoa nibs and set raspberries. Dust over with icing sugar, serve with cream.