Chocolate Raspberry Tart Recipe

Here are the ingredients that you need to compile to make this delicious recipe:

For the Chocolate Pâte Sablée

  • 90 g Icing sugar
  • 200 g Pastry flour
  • 30 g Almond flour
  • 30 g Unsweetened cocoa powder
  • Pinch of salt
  • 110 g Unsalted butter very cold
  • 50 g Egg approx. 1 egg

For the Chocolate ganache

  • 140 g Callebaut Milk Chocolate (callets) good quality milk chocolate
  • 140 g Heavy Cream 36% fat content

For the raspberry coulis

  • 500 g Raspberry puree most of the seeds removed
  • 150 g Granulated sugar adjust to the sweetness of your fruit
  • 45 g lemon juice

For the raspberry mousse

  • 0.5 Gelatine sheet 1.7g / sheet
  • 50 g Callebaut WhiteChocolate (callets)
  • 25 g Raspberry puree seeds removed
  • 50 g Heavy Cream
  • Silikomart Red velvet spray


  • freezed dried raspberry
  • cocoa nibs


Here are the directions that you need to follow to complete this recipe:

For the Chocolate Pâte Sablée

  1. Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt.
  2. Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two.
  3. Add egg into the mixture and mix with your hands just until the dough comes together, few seconds.
  4. Knead with the palm of your hand for a minute or two just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough.
  5. After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling.
  6. Place the dough into the freezer for 15 min. Do not remove the mat at this point
  7. Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one.
  8. If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times.
  9. Cut 8 long stripes out of the dough, this will be the side of the tart.
  10. Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it.
  11. Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
  12. Pre-heat oven to 160C / 320F.
  13. After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife.
  14. Bake for 20 min then carefully remove the rings and bake for another 5-10 min.

For the raspberry coulis

  1. Cook all ingredients in a saucepan for 5-10 minutes until mixture slightly thickens and some water evaporates.

For the chocolate ganache

  1. Chop chocolate into small pieces and place them into a bowl.
  2. Heat cream in a saucepan over medium heat just until simmering.
  3. Pour warm cream over chocolate, let it set for a minute until chocolate gently melts then stir or hand blend together.

For raspberry mousse

  1. Soak gelatin sheet into cold water.
  2. Semi melt white chocolate in the microwave and make the raspberry puree using either frozen or fresh raspberry then run it through a sieve to get rid of seeds.
  3. Heat raspberry puree until simmering, mix in gelatinous sheet and pour it over semi melted white chocolate. Mix until combined.
  4. Whip very cold heavy cream until soft peaks. Fold whipped cream into raspberry & white chocolate cream carefully making sure you do not deflate the mixture.
  5. Pipe mousse.
  6. Place the mould into the freezer for minimum 6 hours for the mousse to get completely frozen.


  1. Let chocolate tart shells come to room temp.
  2. Make the raspberry coulis and once it comes to room temp fill each tart case with it till half.
  3. Let the coulis layer set in the fridge for a few hours or in the freezer for 30 min.
  4. Make the chocolate ganache. Let chocolate ganache cool slightly and pipe it on top of the coulis layer. Let the tart leave in the fridge to set for min 4 hours.
  5. Once tart properly sets, take the raspberry mousse domes out of the freezer apply velvet spray then immediate place one onto each tart.
  6. Decorate with freezed dried raspberries and cocoa nibs.