Chocolate Raspberry Tart

Recipe by: Massimo Mele


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  1. Preheat the oven to 220°C and grease a muffin tray.
  2. Cut disks from the pastry and roll out thinner. Line each muffin hole with pastry, then greaseproof paper and fill with rice. Blind bake the pastry for 5-8 minutes. Remove and discard the rice and greaseproof paper.
  3. With an electric beater, whip the cream to soft peaks, add the sugar and vanilla and whip to firm peaks.
  4. Combine the frozen raspberries and brown sugar in a saucepan and simmer over medium heat for 5 minutes.
  5. Fill each tart case with cream and top with fresh raspberries and raspberry caramel.
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