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Chocolate Raspberry Tart

  • Cooking time25 minutes
  • Prep time1 hour 0 minutes
  • Servings14 portions
recipe image Chocolate Raspberry Tart


  • Sweet Shortcrust Pastry
  • 225g plain flour
  • 130g Stork block, diced
  • 1 tsp vanilla bean paste or the seeds scraped from 1 pod
  • 100g icing sugar
  • 1 egg yolk
  • 1-2 tbsps cold water
  • Filling
  • 200g fresh raspberries
  • 300g dark chocolate
  • 400ml double cream
  • 3 tbsps golden syrup
  • 75g Stork block

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To make the sweet shortcrust pastry rub the diced Stork block into the flour until the mixture resembles fine breadcrumbs.
  2. Stir through the icing sugar. Make a well in the centre and add the egg yolk and 1 tbsp of water. Mix together to form a dough, adding a little more water if necessary.
  3. Knead lightly until smooth, wrap in cling film and chill in the fridge for 30 minutes.
  4. Grease the tart tin and roll out the pastry between 2 sheets of cling film.
  5. Line the tart tin with the pastry, trimming away the excess neatly. Chill in the fridge until firm.
  6. Prick the base of the pastry with a fork, line with baking paper and fill with baking beans. Bake in the oven for 15 minutes before removing the beans and paper and baking for a further 8-10 minutes until golden.
  7. Over a low heat melt together the chocolate, double cream, syrup and Stork, stirring until well combined.
  8. Add the raspberries to the base of the pastry case and gently pour over the chocolate mixture. Allow to set.
  9. Serve.