Chocolate Raspberry Tarts


Tart Case

250g Bake King Plain Flour

40g Caster Sugar

¼ Teaspoon Salt

170g Unsalted Cold Butter, cubed

1 Large Egg Yolk

2 Tablespoon Ice Water


Chocolate Filing

200ml Thickened Cream

100ml Milk

280g 70% Dark Chocolate

25g Caster Sugar

¼ Teaspoon Sea Salt

2 Large Eggs

Chocolate Raspberry Tarts

1.        Place butter in a mixing bowl together with flour, sugar and salt; mix the ingredients together using rubbing-in method or pastry blender till it resemble coarse crumbs. 

2.        Slowly drizzle in beaten egg (yolk plus ice water) and using a plastic spatula to bind the mixture together to form a dough.

3.        Wrap dough in cling wrap and rest it in the fridge for at least 30 minutes.

4.        After which dough into 0.7mm thick and using a tart tin as a guide, cut out circles and assemble them into each tart tin.

5.        Rest tarts in the fridge for another 10 minutes. Blind bake the tart shells in preheated 180°C oven for 15 minutes or until they are slightly golden in colour. Set aside to cool.  

6.        To prepare the chocolate filling: simmer cream and milk in a heavy duty saucepan till almost boil. Remove from heat, stir in chocolate till completely melt showing a smooth batter.

7.        Next whisk in sugar and salt till dissolved then follow by beaten egg until mixture is smooth and glossy.

8.        Pour chocolate filling into cooled tart shells, bake in 160°C oven for about 8 minutes or until filling is set and surface is glossy.

9.        Cool tarts to room temperature, dust with icing sugar and decorate with raspberry.

Tips: Alternatively you can make six 10cm individual chocolate tarts.

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