The Great Australian Bake Off

An unexpected ingredient results in a dairy-free, decadent chocolate ganache that pairs perfectly with raspberries.


  • Pastry

  • 350g plain flour

  • 50g cocoa powder

  • 100g icing sugar

  • 200g lard

  • 2 egg yolks

  • 4-8 tsp cold water

  • Zest 1 orange

  • 1 tsp table salt

  • Chocolate filling

  • 3 medium-sized avocados, barely ripe (on the firmer side)

  • 3/4 cup unsweetened cocoa powder

  • 1 1/4 cups maple syrup

  • 3 tbsp coconut oil, melted

  • 1 1/2 tsp vanilla paste

  • 2 tbsp orange liqueur

  • Garnish

  • 3 punnets raspberries

  • Syrup

  • 300g frozen raspberries

  • ¾ cup water

  • 165g caster sugar

  • Finely grated rind of 1 orange

  • 2 tbsp orange liqueur


  • Pastry:

  • 1.

    Preheat oven to 200°C. Grease 8x12 cm tart tins.

  • 2.

    Combine the flour, cocoa powder, icing sugar and salt in a food processor and mixed. Add the lard and whiz until mixture looks like breadcrumbs.

  • 3.

    Beat the yolks and water then add to the food processor and mix until the mixture starts to stick together then turn out onto a lightly-floured surface and knead briefly until smooth.

  • 4.

    Shape into a flat disc, wrap in cling wrap and chill in the fridge for 15 minutes.

  • 5.

    Divide dough into 8 and roll out to fit a 12cm tart tin. Trim the pastry edges, then chill in the fridge for 20 minutes.

  • 6.

    Line the pastry cases with baking paper and weigh down with rice, blind bake for 15 minutes. Remove paper and bake for a further 7 minutes. Remove from oven and let cool down and crisp up.

  • Filling:

  • 1.

    Combine all the ingredients into a food processor and blend until the mixture is smooth without any lumps, about 2 minutes. Scrape down the bowl half way through.

  • 2.

    Pour chocolate filling into the cooled curst, spread into an even layer. Cool the tart in the fridge for 30 minutes.

  • Syrup:

  • 1.

    Place raspberries, water and sugar in a medium saucepan and stir over a low heat without boiling, until the sugar dissolves. Add the orange zest, increase the heat and bring to the boil. Reduce heat to medium-low and simmer uncovered for 2 minutes. Take off heat and strain mixture through a sieve to remove the seeds.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 329kj
  • Fat Total 16g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 45g
  • Sugar 25g
  • Sodium 112mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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