Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the chocolate pastry, place the flour, icing sugar, cocoa powder and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round tart tin with removable base with the pastry. Use a small knife to trim the edges. Place in the fridge for 30 mins to rest.
Step 3
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until dry to the touch. Remove from oven. Reduce oven to 180°C.
Step 4
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Stir in the almond meal, flour and cocoa powder.
Step 5
Spread jam evenly over the pastry base. Sprinkle with half the raspberries. Add the remaining raspberries to the chocolate mixture and gently fold to combine. Spoon the chocolate mixture over the jam and smooth the surface. Bake for 30 mins or until the filling is set. Set aside to cool completely.
Step 6
Decorate tart with extra raspberries and cut into wedges to serve.
Li’l bikkies
Turn any excess pastry into tasty biscuits – roll out and cut out shapes, then bake until just firm.
Looking for a sweet treat to impress? This decadent tart is just the ticket.
Method
Step 1
To make the chocolate pastry, place the flour, icing sugar, cocoa powder and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round tart tin with removable base with the pastry. Use a small knife to trim the edges. Place in the fridge for 30 mins to rest.
Step 3
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until dry to the touch. Remove from oven. Reduce oven to 180°C.
Step 4
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Stir in the almond meal, flour and cocoa powder.
Step 5
Spread jam evenly over the pastry base. Sprinkle with half the raspberries. Add the remaining raspberries to the chocolate mixture and gently fold to combine. Spoon the chocolate mixture over the jam and smooth the surface. Bake for 30 mins or until the filling is set. Set aside to cool completely.
Step 6
Decorate tart with extra raspberries and cut into wedges to serve.
Li’l bikkies
Turn any excess pastry into tasty biscuits – roll out and cut out shapes, then bake until just firm.
