Chocolate & Raspberry Tart recipe from dessert king Eric Lanlard

Published Thursday, Sep 12 2013, 21:30 BST  |  By  |  Add comment
Chocolate and raspberry is a great combination, so we had to pass on this recipe from the celebrated chef Eric Lanlard.

Chocolate and raspberry tart

© Kate Whitaker

It's from his amazing cookbook, Chocolat, on sale now. The raspberries and dark chocolate work perfectly with the addition of crumbly, chocolate, shortcrust pastry. And doesn't it look delicious, too?


  • 175g (6oz) plain flour, plus extra for dusting
  • 50g (2oz) cocoa powder
  • 50g (2oz) golden icing sugar
  • 150g (5oz) unsalted butter, cubed, plus extra for greasing
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 500g (1lb) raspberries
  • icing sugar, for dusting
  • For the ganache:
  • 200g (7oz) dark chocolate,
  • roughly chopped
  • 200ml (7fl oz) single cream
  • 2 tsp vanilla extract
  • 75g (3oz) unsalted butter


1 Sift the flour, cocoa powder and icing sugar together into a large bowl. Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs.

2 Add the egg yolks and gently mix together, then add the vanilla and combine to form a smooth dough.

3 Cover with clingfilm and leave to rest in the refrigerator for at least 30 minutes.

4 Preheat the oven to 190°C (fan 170°C)/375°F/gas mark 5. Lightly grease a 24cm (9½in) diameter tart tin.

5 Roll out the pastry on a lightly floured surface and carefully use to line the tin. Cover with ovenproof clingfilm and prick a few holes to avoid pockets of air while it bakes.

6 Fill the pastry case with baking beans and bake in the oven for 15 minutes. Remove the clingfilm and beans and return to the oven for a further 5 minutes. Leave to cool.

7 To make the ganache, melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

8 Meanwhile, put the cream into a saucepan and heat until steaming hot, but do not let it boil. Remove the melted chocolate from the heat and slowly pour in the cream, gently stirring the mixture. Add the vanilla, then the butter and stir together.

9 Pack the cooled pastry case with raspberries, saving a few for decoration. Pour the hot chocolate ganache over the raspberries to fill to the top of the pastry. Leave to set in the refrigerator for at least 30 minutes.

10 Serve decorated with the reserved raspberries dusted with a little icing sugar.

Prep Time

25 minutes (plus chilling and cooling)

Cook Time

25 minutes

Nutrition Information

Serves 6

Eric Lanlard Recipes - Eric will be appearing at The Cake & Bake Show, 13-15th September, Earls Court. For tickets and more information, head here. Chocolat is published by Mitchell Beazley (c) Photography Kate Whitaker.

More yummy chocolate recipes:
Muscovado Chocolate Cakes
Mary Berry's Brownies
Lindt Mini Chocolate Cupcakes
Mary Berry's Chocolate Fudge Cake