Chocolate and raspberry tarts

Treat yourself to a decadent tart flavoured with raspberries and cream cheese.

  • 40 mins cooking
  • Makes 6 Item
  • Print
Raspberry jam and a swirl of cream cheese mixture gives these decadent chocolate treats a tangy edge you'll love. Top with a drizzle of cream.
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Chocolate and raspberry tarts
  • 125 gram unsalted butter
  • 1/2 cup (50g) cocoa powder
  • 1/3 cup (110g) raspberry jam
  • 2/3 cup (150g) caster sugar
  • 2 eggs, lightly beaten
  • 2/3 cup (100g) plain flour
  • 1 pinch bicarbonate of soda
  • 125 gram cream cheese, softened
  • 1 egg yolk
  • 1/2 cup (75g) frozen raspberries
  • whipped cream, to serve


Chocolate and raspberry tarts
  • 1
    Preheat oven to 160°C. Grease six 10cm round, loose-based flan tins; place on oven tray.
  • 2
    Melt butter in a medium saucepan. Add sifted cocoa and whisk over low heat until mixture boils. Remove from heat; whisk in jam and ½ cup of the sugar. Stir in eggs, then sifted flour and soda. Divide mixture among tins.
  • 3
    Beat cream cheese, remaining sugar and egg yolk in a small bowl with electric mixer until smooth. Stir in raspberries.
  • 4
    Drop spoonfuls of cream cheese mixture over chocolate mixture; pull a knife backwards and forwards several times for a marbled effect. Bake about 30 minutes. Serve tarts warm or cold with whipped cream, if you like.

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