Dark Chocolate & Raspberry Tart- Easy & Simple

I’m no Chef, but I want to share a simple Dark Chocolate Tart delight you can cook up. Give it a try for your Valentine 😉

“They say a way to a man’s heart is through his stomach”

When it comes to Valentine’s day instead of buying gifts for my partner I always love to surprise him with baked treats. And he enjoys them too, my partner has always appreciated me taking the time to cook him something extra special. Last year I baked heart shaped cookies which I know is so generic. So this year I went for something different and chocolatey rich.

Like I said I’m not Chef but I’m making it my mission to learn new cooking skills….so if your anything like me then maybe you will appreciate this easy recipe to impress your family and friends. Even maybe that special someone in your life.

You will need:

Short crust pastry (you can buy this ready made at any supermarket) or if you wish to make your own here are the ingredients.

250g plain flour

50g icing sugar

135g salted butter

1 egg beaten

2-3 tbsp cold milk

For the Filling:

200ml single cream

200g salted butter

200g Dark chocolate (to spice things up I added 100g of chilli chocolate)

Raspberries (You can also have strawberries or Pomegranate)


Short crust Pastry from scratch

To make the pastry, whizz the flour, icing sugar, butter and a pinch of salt in a food processor, until the mixture resembles breadcrumbs.

Add the egg and milk and pulse until the mixture comes together to form a ball of dough. Wrap the dough in clingfilm and chill for 30 minuets.

(As I already confessed I brought my pastry from my local supermarket)

Forming the base of the tart:

On a lightly floured surface, roll out the pastry to a thickness of a £1 coin. Use it to line a tart tin and press down gently and press around the edges leaving some overlaying. Prick the base all over with a fork and chill again for 20 minutes.

IMG_1086Preheat the oven to gas 6, 200°C, fan 180°C. Remove the tin from the fridge and line with nonstick baking paper then fill with baking beans or rice. Put the tin on a baking tray before putting into the over (its easier to handle).

Bake the pastry for 20 minutes, then carefully remove the baking paper and baking beans or rice. Return to the oven for a further 8-10 minutes. Or until the pastry is lightly golden.




Leave to cool a little then gently trim the overhang. Then let it cool completely.

The filling:

For the filling, combine the cream and butter in a pan over a low heat.

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Now to my favourite part… 🙂

Add the broken up chocolate pieces, stirring until the mixture is completely smooth.

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Pour the chocolate filling into the cooled pastry case. Leave to set for 2 hours (I left mine to set over night) Then add your little touches of Raspberries/Strawberries or Pomegranate.

Finally add a sprinkle of icing sugar.


Now I know my tart is not perfect but I had so much fun making it. That’s what baking is all about and obviously the flavours! Which I can honestly say tasted divine! I will cook up some more dishes/cakes soon to share with you aspiring chef’s.

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Please have a go baking this yourselves and share with me pictures of your Dark Chocolate & Raspberry Tart.

Thanks for reading,



  1. February 9, 2015 / 10:05 pm

    Oh wow they look so beautiful and delicious!! <3