Double chocolate raspberry tart

1 hour 30 minutes


Chocolate pastry

  • 80g of icing sugar
  • 160g of plain flour
  • 20g of cocoa powder
  • 100g of unsalted butter, cold, cut into cubes
  • 1 egg yolk
  • 1 tbsp of milk, cold
  • 1 pinch of salt

White chocolate and raspberry mousse

  • 200g of white chocolate callets
  • 2 eggs, separated
  • 250ml of raspberry purée
  • 125ml of double cream
  • 1 pinch of salt
  • 3 gelatine leaves, soaked in cold water for at least 10 minutes

Meringue pearls

  • 1 egg white
  • 1 pinch of salt, small
  • 2 tbsp of caster sugar, heaped
  • 1/2 tsp cornflour
  • 1/4 tsp white wine vinegar

Dark chocolate glaze

  • 100g of dark chocolate callets
  • 150ml of double cream
  • 25g of unsalted butter
  • 1 egg yolk
  • 1 handful of freeze-dried raspberries


To make the pastry, blitz the icing sugar, plain flour and cocoa in a food processor until well mixed. Add the cubes of butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks, milk and salt, and pulse again until just combined. Tip the soft dough on to a sheet of cling film, wrap it up and pop it in the fridge to rest for at least half an hour
On a work surface lightly dusted with flour, roll the pastry to the thickness of a £1 coin. Line an 8-inch (20cm) tart tin, gently pushing the pastry into place with your thumbs. Place the tart tin on a baking tray, leaving any overhanging pastry. Pop the tart case in the fridge until chilled and firm
Preheat the oven to 180°C/gas mark 4
Line the pastry with baking parchment – I find the easiest way to do this is to crumple the parchment roughly before sitting it snugly inside the tart case – and cover with baking beans. Blind bake for 15 minutes. Remove the baking beans and parchment and return to the oven for a further 10 minutes. Trim the edges of the pastry with a small sharp knife. Leave to cool
To make the white chocolate and raspberry mousse, begin by melting the white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Leave to cool slightly before whisking in the egg yolks, followed by the raspberry purée
Whisk the cream until soft peaks form and fold into the raspberry chocolate mixture. Squeeze the excess water out of the gelatine and melt by whisking in 1-2 tbsp of boiling water. Whisk into the raspberry mixture. Using clean beaters, whisk the egg whites with a pinch of salt until stiff
Fold into the raspberry chocolate mixture until streak-free and pour into the pastry case. Pop it into the fridge for at least 4 hours or until set
Preheat the oven to 120˚C/gas mark 1/2 and line a baking sheet with baking parchment
In the meantime, make the meringue pearls. Simply whisk the egg white with salt until stiff and gradually add the sugar, whisking between each addition until stiff and glossy. Whisk in the cornflour and vinegar and transfer to a piping bag. Snip off the end and pipe 1cm drops, leaving enough room in between to allow for spreading. Bake for 20 minutes and then turn the oven off. Leave the meringue pearls to cool as the oven cools
To make the chocolate glaze, melt the chocolate, cream and butter together in a heatproof bowl suspended over a pan of barely simmering water. Leave to cool slightly before whisking in the egg yolk
Leave to cool a little more before pouring over the white chocolate and raspberry mousse and level the top with a palette knife. Decorate the top with freeze-dried raspberry pieces and meringue pearls and return the tart to the fridge for an hour, or until set