Go Back
+ servings
chocolate raspberry almond tart
Print Recipe
5 from 1 vote

Chocolate, raspberry and almond tart

Sweet raspberries in a tasty chocolate almond filling, these individual tarts are such a delicious combination.
Prep Time50 mins
Cook Time45 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 588kcal
Author: Caroline's Cooking


For the pastry

  • 1 ½ cups all-purpose flour 220g plain flour
  • 2 tablespoon confectioners sugar icing sugar
  • ½ teaspoon salt
  • 4 tablespoon unsalted butter 60g
  • 2 egg yolks

For the filling

  • 2 tablespoon unsalted butter 30g
  • ¾ cup almond flour 75g ground almonds
  • 3 tablespoon sugar
  • ¼ teaspoon ground cardamon
  • 1 egg
  • ½ teaspoon vanilla
  • 1 oz dark chocolate 25g
  • 2 oz raspberries 55g, approx


  • First, make the pastry by mixing the dry ingredients (flour, sugar and salt) in a food processor then add the butter and pulse until you get a fine breadcrumb texture. Add the egg yolks, pulse again to mix and bring together in a ball. Wrap in plastic wrap/cling film and refrigerate for 30 minutes - this helps to avoid the pastry shrinking when you bake it.
  • While the pastry is cooling, make the filling by melting the butter in a small pan until just starting to smell nutty and light brown in color. Remove form the heat and melt the chocolate with the residual heat from the pan and allow to cool slightly.
  • In a small bowl, mix the almond flour, sugar, cardamon, egg and vanilla. Add the butter-chocolate mixture and mix well.
  • Once pastry has cooled, preheat the oven to 375F/190C.
  • Roll out the pastry to around ⅛in/2-3mm thick and line 4 small tart moulds. Blind bake the pastry (by lining with parchment paper and filling with baking beans) for 15mins until starting to dry. Remove the parchment paper and beans, allow the pastry to cool slightly then put some of the filling in each and spread carefully across the bottom. Press some raspberries, open side down into the filling (as many as you like, but around 8 per tart) then bake for around 30 minutes until the filling looks like it is fairly dry and feels springy-firm rather than soft. Serve warm or cold.


NB I used 2 ¾in tart moulds for this and the mixture was enough for 4 of these individual tartlets with a little spare pastry.


Calories: 588kcal | Carbohydrates: 58g | Protein: 13g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 184mg | Sodium: 315mg | Potassium: 147mg | Fiber: 5g | Sugar: 16g | Vitamin A: 720IU | Vitamin C: 3.7mg | Calcium: 81mg | Iron: 4.4mg