Type and press ENTER
Hit ESC to close
Site crop  53

Summer raspberry tart

This chocolate and raspberry tart is very rich, so it goes a long way. Serve with some more fresh raspberries on the side, and a scoop of ice cream, if you can’t resist.

Serving: 8-10
Time: 1 hour 20 minutes
Difficulty: Medium


For the sweet chocolate dough:

  • 250g flour
  • 125g cold butter, diced
  • 40g cocoa powder
  • 100g icing sugar
  • 1 large egg


For the pastry cream:

  • 25ml whole milk
  • 4 large egg yolks
  • Vanilla pod
  • 65g sugar
  • 20g corn starch
  • Zest of 1/4 lemon

For decoration:

  • Raspberries
  • Crushed pistachio 



  1. For the dough, use a mixer to mix the flour and butter until in looks sandy. Then, add the cocoa powder and the sugar, then add the egg.
  2. Work it for one minute until it gets all together, wrap in cling film and refrigerate for at least one hour. 
  3. For the pastry cream, put the milk, lemon zest and scraped vanilla bean in a pot over medium heat; bring to a gentle simmer and remove from the heat. 
  4. In a mixer, cream together the egg yolk and sugar until white and fluffy; pour in the milk (pass through a strainer) and mix all. 
  5. Pour the mixture in a pot and cook over a low heat until it starts to thicken. 
  6. Cool down and put in the fridge to chill further. 
  7. To assemble, using a rolling pin, flatten the dough until about 3mm thick. 
  8. Lay the dough on your baking baskets; you need to blind bake these. 
  9. To blind bake, you need to make a little parcel of rice or dried beans to put inside the baking baskets. We do this by wrapping rice or dried beans in cling film 2/3 times and place them on top of the dough inside the baking baskets.
  10. Preheat the oven to 180C and cook for 10 minutes. Remove the rice/bean pack and bake for four more minutes.
  11. Once cooled, pour in the pastry cream and with a spatula, make sure it is filled to the top. 
  12. Arrange the raspberries as you like, dust some icing sugar on top and add some crushed pistachio. 
  13. Serve it with ice cream or whipped cream.

Recipe courtesy of Executive Chef Alberto Rossi at the five-star InterContinental Dublin in Ballsbridge.

For more delicious treats, click here.