fbpx Skip to content


Thermomix Raspberry Chocolate Tart

Thermomix Raspberry Chocolate Tart

No Ratings So Far

This super delicious Thermomix raspberry chocolate tart is the perfect dessert after dinner. You can prepare it in advance and leave it in the fridge for up to three days.

I love all things pink and chocolatey!

If you are looking for a super tasty and naughty dessert, this Thermomix raspberry chocolate tart is exactly what you need. The pastry is super crispy and the tart filled with a mixture of smooth chocolate ganache and raspberries.

The recipes is part of my new book, ‘Practice Mix Perfect’, which is launching in early September and available for pre-order now. After the great success of Thermomix Baking Blogger’s first book ‘Homebaked – ThermoMix.Bake.Eat.Repeat’ and being awarded in the Top 15 for baking blogs on the web, it is time for a new and even more delicious recipe book. ‘Practice Mix Perfect’ is packed with even more mouthwatering recipes.

‘Practice Mix Perfect’ is the ideal book for anyone who is on the search for ultimate kitchen efficiency with Thermomix. From practical tips to over 70 absolutely irresistible recipes, this book is a perfect foodie companion. Learn how to make your own cheese and plan your weekly meals efficiently with incredible breads, dinners and naughty desserts. So get practising and mix perfect!

Every book comes with a handy poster that you can hang straight on the fridge and includes a summary of the most important essentials, chopping, blending, baking, cooking, etc, guides.


Raspberry Chocolate Tart

  • 150 g plain flour
  • 3 egg yolks
  • 50 g caster sugar
  • 1 pinch salt
  • 75 g butter
  • ½ tsp vanilla extract


  • 300 g dark chocolate
  • 300 g double cream
  • 200 g fresh raspberries


  1. Preheat the oven to 180°C / Gas Mark 4.
  2. Place the plain flour, egg yolks, caster sugar, salt, butter and vanilla extract in the mixing bowl. Mix 20 Sec. / Speed 6. Wrap the pastry in cling film and chill for 30 minutes.
  3. Remove from the cling film and place on a floured surface. Roll out to fit a 22cm tart dish. Line the tart dish with the pastry, prick with a fork and place a sheet of greaseproof paper on top. Fill with baking beans and blind bake for 15 minutes.
  4. Remove the baking beans and greaseproof paper and bake again for another 6–8 minutes at 160°C / Gas Mark 3 until baked all the way through.
  5. Remove and leave to cool down on a wire cooling rack.
  6. To make the ganache, place the dark chocolate in the mixing bowl. Chop 7 Sec. / Speed 9. Scrape down. Add the double cream and melt 4 Min. / 37°C / Speed 3.
  7. Place the raspberries in the bottom of the tart shell and pour over the ganache. Leave to set for at least 2 hours before serving.

rate and comment


  1. Caren on September 5, 2016 at 10:57 am

    Hi Sophie

    Are your oven temperature settings for fan forced or convention?


  2. Sarah on September 9, 2016 at 10:37 am

    Do you think this would work with frozen raspberries? Looks delicious!

    • Weehooey A Weehooey A on September 9, 2016 at 10:38 am

      Hi Sarah, of course, I would let them defrost first though.

  3. plasterers bristol on September 14, 2016 at 3:49 pm

    This sounds so nice, Chocolate and raspberry go together great. Wil have to try making this. Thanks


  4. Sarah on September 17, 2016 at 2:54 am

    I tried it with frozen raspberries (fresh are ridiculously expensive in oz) and it was delicious. Made it twice this week already! Thanks for an easy and tasty recipe.

  5. josie on November 8, 2016 at 1:14 pm

    Can I freeze this tart?

    • Weehooey A Weehooey A on November 9, 2016 at 11:46 am

      Of course you can. 🙂 xx

  6. sharon on November 8, 2016 at 1:33 pm

    Hi Sophie#an the ganache be made with milk chocolate?

  7. MJ on November 24, 2016 at 6:41 am

    My ganache split…the fat has all come to the top after being in the fridge for a night. Any ideas what I can do to stop this happening next time?

    • Weehooey A Weehooey A on November 24, 2016 at 8:02 am

      I would suggest that it is dependant on the chocolate you use. It could be that the chocolate has a higher fat content and therefore it splits or the double cream hasn’t got a high enough fat content. Next time, I would use a 70% chocolate and a double cream that has at least 40% fat. Also, maybe reduce the melting time by 1 minute and check whether it has finished already. 🙂 Hope that helps.

  8. Penelope on April 14, 2017 at 4:14 am

    Hello, is it possible to use thickened cream, if I don’t have double cream

  9. Jo on December 16, 2017 at 3:08 am

    Can you substitute raspberries for strawberries?

  10. neraida on December 23, 2017 at 10:48 pm

    my pastry keeps breaking apart when rolling it. any suggestions?

    • Weehooey A Weehooey A on January 11, 2018 at 10:50 am

      It’s best if you chill your pastry before rolling because otherwise it will keep breaking apart. Please use chilled pastry and then you will have much better results. I also have a Youtube video on the perfect pastry which you could watch on my channel. x

  11. Genevieve on August 17, 2020 at 10:00 pm

    Would this work without raspberries?

Leave a Comment

Recipe Rating

- more delicious recipes

take them for a spin


Grab all of your favourite thermomix gadgets online on my beautiful new store now

bread set
thermi ergoslide