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Tri-Colour Raspberry Tart

Makes 1 8-inch tart


  • Crust:

  • 1 cup unsalted butter, room temperature

  • 1/3 cup sugar

  • 4 egg yolks

  • 1 2/3 cups all purpose flour

  • 1/3 cup cocoa powder

  • 1 tsp salt

  • Filling:

  • 6 oz bittersweet or semisweet chocolate, chopped

  • 3/4 cup whipping cream

  • 1 tsp vanilla extract

  • 1 tbsp chambord or brandy

  • 1 egg

  • 3 cups fresh raspberries, red, black and golden


  • 1.

    For crust, cream butter and sugar together. Stir in egg yolks, adding one at a time. Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.

  • 2.

    Preheat oven to 350F (180C). On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.

  • 3.

    For filling, reduce oven temperature to 325F (160C). Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord. Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours. Top with fresh raspberries up to 3 hours before serving.

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Posted by Elizabeth534Report
I made this recipe 2 weeks ago and it turned out great, but I used pouring cream, not whipping cream. I wasn't sure what Anna meant!