Chocolate & Raspberry Tart

We’ve worked with AEG to bring you a delicious dessert that you can make, bake and enjoy! 

This tasteful tart includes a buttery shortcrust pastry filled with a soft sponge and sweet raspberry jam. Completing this sweet treat is a drizzle of melted dark chocolate and clotted cream or custard to finish!


  • 1 Sheet ready rolled shortcrust pastry
  • 1 Jar quality raspberry jam
  • 170g Butter
  • 170g Caster sugar
  • 170g Self raising flour
  • 3 Eggs (beaten together)
  • 18-20 Raspberries
  • 50g Dark chocolate for melting/drizzling 


Line a 30cm rectangular tray with the pastry, fold over the edges and chill in the fridge for 30 minutes. 

While the pastry is chilling, cream together the butter and sugar with a hand whisk or mixer until light and fluffy. 

Add the eggs slowly, mixing all the time. 

Fold in the flour and mix until combined. Transfer to a piping bag for ease of dispensing later. 

Remove the pastry case from the fridge and cover the base of the pastry with raspberry jam. 

Pipe on the cake mixture in a zigzag motion until the case is filled. 

Add the raspberries in lines down the middle of the tin. 

Set the oven to 1⁄4 steam or SteamBake setting at 180°C/350°F – no need to preheat! 

Transfer to the oven and bake for 20-25 minutes. 

Once brown and risen, remove the tart to a cooling rack and leave to cool. 

Melt the chocolate in a pan on a very low heat setting 1.

Once cooled, trim the excess pastry off the tart with a sharp knife and remove from the case. 

Transfer to a serving plate of platter and drizzle the melted chocolate over the tart in a back and forwards motion. 

Serve with cream, clotted cream, crème fraiche or custard! 

Recipe Card

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