Chocolate Raspberry Tart

Chocolate Raspberry Tart

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Servings: 6
Calories: 483


  • 13 oz sweet shortcrust pastry
  • 7 oz deluxe continental chocolate broken into pieces
  • 1.1 lb carton Greek style yogurt
  • 5 1/3 oz seedless raspberry jam melted and cool slightly
  • 4 1/3 oz of fresh raspberries


  • Preheat the oven to 200°C (400°F) gas mark 6.
  • Roll out the pastry on a floured surface until large enough to line a 20 cm flan ring/dish. Cut off the excess pastry, lay over a piece of greaseproof paper and fill with rice or baking beans. Bake in the oven for 10-12 minutes, then remove the baking beans/rice and continue to cook for a further few minutes until the pastry dries out.
  • Remove the pastry case from the oven and allow to cool.
  • Melt the chocolate in a small heatproof bowl, over a saucepan of hot water, once melted remove from the heat and allow to cool.
  • Place the yogurt in a large bowl and stir in the cooled jam and chocolate ( reserving a tablespoon of melted chocolate to decorate and then pile into the pastry case. Cover and refrigerate for 1-2 hours.
  • Take the chocolate tart out of the refrigerator, 15 minutes before it is required to allow it to come to room temperature, which improves the flavour.
  • Decorate with fresh raspberries, re melt the remaining chocolate and drizzle over the surface of the tart.
Calories: 483 kcal
Carbohydrates: 76 g
Protein: 9 g
Fat: 18g
Saturated Fat: 9 g
Cholesterol: 11 mg
Sodium: 348 mg
Potassium: 321 mg
Fiber: 5 g
Sugar: 34 g
Vitamin A: 89 IU
Vitamin C: 8 mg
Calcium: 125 mg
Iron: 3 mg
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