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Chocolate Truffle And Raspberry Tart

A decadent tart that will be sure to tantalise your tastebuds.


  • Tart Pastry

  • 120g unsalted butter (1/2 cup + 1 tbsp)

  • 4 tbsp water

  • 1 tbsp + 1 tsp vegetable oil

  • 1 tbsp + 1 tbsp sugar

  • Pinch of salt

  • 1? cup flour (200g)

  • The Filling

  • 455g dark chocolate (1 pound), finely chopped

  • 300ml thickened cream

  • 15ml corn (glucose) syrup

  • 50g unsalted butter, softened and cubed

  • 4 punnets of raspberries (500g)


  • 1.

    To make the tart pastry, preheat the oven to 200 C (400 F) and lightly butter a 10 inch tart pan with removable bottom.

  • 2.

    Place the butter, water, oil, sugar and salt in an overproof bowl.

  • 3.

    Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.

  • 4.

    Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.

  • 5.

    Put the dough into the base of the tart pan, reserving a nub about the size of a raspberry to patch up cracks later.

  • 6.

    Press the dough around the base of the pan with a spatula, and then once it is cool enough to handle, use your hands to evenly press it into the base and up the sides of the tart tin.

  • 7.

    Prick the dough all over with a fork and place the tart pan on a baking tray.

  • 8.

    Bake for 15 - 20 minutes, until the pastry is golden brown all over.

  • 9.

    Remove from the oven and patch up any cracks with the reserved dough. Allow to cool completely.

  • 10.

    To make the filling, put the chocolate in a heatproof bowl and set aside.

  • 11.

    Pour the cream and glucose into a medium saucepan and bring to just under the boil.

  • 12.

    Pour the cream over the chocolate, allow to stand for 2-3 minutes, then stir to combine, starting in the center and working outwards, until all the chocolate is melted.

  • 13.

    Mix in the butter until you have a smooth, glossy mixture.

  • 14.

    Pour into the prepared tart shell and refrigerate until set, preferably overnight.

  • 15.

    Just before serving, remove the tart from the tin and place on a pretty plate.

  • 16.

    Top with raspberries and a light dusting of icing sugar.


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