Chocolate Pastry

  • 150 grams (5.3 ounces) butter
  • 50 grams (1.8 ounces) powdered sugar
  • 30 grams (1.1 ounces) almond flour
  • Pinch of salt
  • 60 grams (2.1 ounces) egg
  • 250 grams (8.8 ounces) flour
  • 3 tablespoons cocoa

Chocolate Cream

  • 200 grams (7.1 ounces) melted chocolate
  • 100 milliliters (3.4 fluid ounces) whipping cream

Raspberry Puree

  • 500 grams (17.6 ounces) raspberries
  • 600 grams (21.2 ounces) sugar
  • 1 tablespoon vodka


  • Chopped pistachios (to taste)


  • Stand Mixer

    Essential for achieving the ideal dough consistency. *Tip*: Chill the bowl and paddle for best results!

  • Rolling Pin

    Helps in evenly rolling out the dough between parchment papers. *Tip*: Use parchment for a non-stick experience.

  • 18cm Ring Mold

    This size ensures uniformity and perfect proportions for your tart.

  • Blender

    A powerful blender is crucial for making a smooth raspberry puree. *Tip*: Use the pulse button to avoid over-blending!

  • Iron Sieve

    Strains out the seeds, giving you a silky smooth puree.


Step 1

Step 1: In a large mixing bowl, knead the powdered sugar, cold butter, almond flour, and salt with a mixer for one minute.Make sure the butter is very cold for a flakier texture.

Step 2

Step 2: Add the flour and cocoa powder, then mix to combine.Sift the cocoa powder to avoid lumps.

Step 3

Step 3: Add the egg and continue mixing until the dough forms.Do not overmix the dough to prevent it from becoming tough.

Step 4

Step 4: Place the dough between two sheets of parchment paper, roll it out to an even thickness, and chill it in the refrigerator.Chilling the dough helps it hold its shape during baking.

Step 5

Step 5: Cut out the dough using an 18cm (7.09 inch) ring and also cut the sides to fit the mold. Chill the mold in the refrigerator for 2-3 hours.You can prepare the dough a day ahead and chill it overnight.

Step 6

Step 6: Preheat the oven to 320°F (160°C). Bake the pastry base for 20-25 minutes or until golden brown.Keep an eye on the edges to prevent overbaking.

Step 7

Step 7: Whip the cream until it forms soft peaks. Add the cooled melted chocolate and continue to whip until fully combined.Ensure the chocolate is completely cool to avoid melting the cream.

Step 8

Step 8: For the raspberry puree, mash all the components (raspberries, sugar, and vodka) with a blender until smooth.Strain the puree through a fine iron sieve to remove seeds.

Step 9

Step 9: Pour the raspberry puree onto the baked tart base and sprinkle with chopped pistachios to taste.Make sure the puree is fully set before serving for the best presentation.

Step 10

Step 10: Pour the chocolate cream over the raspberry layer. Chill the tart in the refrigerator for 3-4 hours before serving.This tart is best served chilled to keep the layers intact.


Ah, the pièce de résistance! 🍰 Invite your friends over for a cozy tea party and delight them with this tart. They’ll adore how the tart’s **chocolatey richness** contrasts beautifully with the **zesty raspberry puree**. If you’re planning on a romantic dinner, a slice of this tart with a glass of red wine can make your evening extra special. For a **picture-perfect presentation**, garnish each slice with a **sprig of fresh mint** and a **dusting of powdered sugar**. 😉 Feeling adventurous? Add a scoop of vanilla ice cream on the side for a decadent treat that will make everyone swoon. Bon appétit!


Good news for those with dietary restrictions! 🌿

Gluten-Free: Substitute the regular flour with a gluten-free all-purpose blend. Make sure it contains a binding agent like xanthan gum for best results. Your tart will come out just as flaky and delicious!

Vegan: Replace the butter with a high-quality vegan margarine and the egg with a flaxseed “egg” (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). For the cream, use a vegan whipping cream alternative. Your tart will still be lush and creamy. 🍃


  • Why is my dough not coming together?

    Make sure your butter is cold when you start mixing. If it's too warm, the dough won't hold its shape.

  • Can I use frozen raspberries for the puree?

    Yes, you can! Just make sure to thaw and drain them first.

  • How do I prevent the tart from sticking to the mold?

    Grease your mold lightly with cooking spray or butter, and use parchment paper for easier removal.

  • What can I use instead of vodka in the raspberry puree?

    You can substitute it with lemon juice for a tangy twist or simply omit it if preferred.

  • Can I make this tart ahead of time?

    Absolutely! This tart can be made a day in advance and stored in the fridge. Just add the toppings before serving.

  • How do I ensure my chocolate cream is smooth?

    Whip the cream until stiff peaks form and gently fold in the melted chocolate to maintain a light texture.

Nutrition facts

Chocolate tart with raspberry puree & pistachios
Recipe Yield:8 servings
Calories:Approximately 425 calories per serving
Calories (Min - Max):400 - 450
Total Fat:24g
Saturated Fat:12g
Total Carbohydrate:55g
Total Sugars:40g