Chocolate and Raspberry Tart

A rich, chocolaty tart with a hidden raspberry surprise


Sweet Shortcrust Pastry

  • 225g plain flour
  • 130g Stork block, diced
  • 1 tbsp caster sugar
  • 1 tsp vanilla bean paste or the seeds scraped from 1 pod
  • 100g icing sugar
  • 1 egg yolk
  • 1-2 tbsps cold water


  • 200g fresh raspberries
  • 300g dark chocolate
  • 400ml double cream
  • 3 tbsps golden syrup
  • 75g Stork block


  • 1.Preheat oven to 180c (fan)/200c/Gas Mark 6
  • 2.To make the sweet shortcrust pastry rub the diced Stork block into the flour until the mixture resembles fine breadcrumbs
  • 3.Stir through the icing sugar. Make a well in the centre and add the egg yolk and 1 tbsp of water. Mix together to form a dough, adding a little more water if necessary.
  • 4.Knead lightly until smooth, wrap in clingfilm and chill in the fridge for 30 minutes
  • 5.Grease the tart tin and roll out the pastry between 2 sheets of clingfilm
  • 6.Line the tart tin with the pastry, trimming away the excess neatly. Chill in the fridge until firm.
  • 7.Prick the base of the pastry with a fork, line with baking paper and fill with baking beans. Bake in the oven for 15 minutes before removing the beans and paper and baking for a further 8-10 minutes until golden.
  • 8.Over a low heat melt together the chocolate, double cream, syrup and Stork, stirring until well combined.
  • 9. Add the raspberries to the base of the pastry case and gently pour over the chocolate mixture. Allow to set.