White and Dark Chocolate Tart with Raspberries

Utterly scrumptious.


  • dark chocolate pastry:
  • 8 oz plain flour
  • 2 oz cocoa powder
  • 1.50 oz caster sugar
  • 1.50 oz icing sugar
  • 1 large egg beaten lightly
  • 6 oz butter (chilled and cubed)
  • 2 tsp cold water
  • white chocolate filling:
  • 1/2 pint double cream
  • 150 g white chocolate (broken into pieces)


  1. Boil cream and pour over white chocolate. Mix well and chill for 3 hours
  2. Beat until thick and double in size. Fill the tarts and top with raspberries.
  3. Sieve flour, cocoa powder and icing sugar into a large bowl. Add castor sugar and butter. Mix together until they resemble breadcrumbs.
  4. Add egg and water to form soft ball. Knead and refrigerate for 30 minutes.
  5. Grease tartlet tins or 1 large tin. Roll out pastry thinly, line moulds and put into fridge for 30 mins.
  6. Line tartlets with tin foil and fill with rice and bake blind (just putting in rice, stops the pastry from rising and shrinking) for 15-20 mins at 180°C.
  7. Allow pastry to cool and brush some melted chocolate over the shell (cooked pastry!).


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