Chocolate & Raspberry Tart

Chocolate & Raspberry Tart
  • Serves 6
  • Prep in 20 minutes (+ 30 minutes setting)
  • Cook in 20 minutes

These little beauties originated from a childhood adoration of peanut butter & jelly – they’re everything they promise to be on the tin. Plus they are guaranteed to benefit your body as much as they’ll warm your soul!

Key Facts

  • Gluten Free
  • High Protein
  • Nutritious & Delicious
  • Prep Ahead - Use Within 4 Days


For the crust

For the filling


  1. 01

    Combine the crust ingredients to a dough, press into 1 large or 3 small tart tins & bake for 8 minutes at 170C.

  2. 02

    Add the raspberries to a pan, cook on low until reduced & sticky (~10 minutes). Leave to cool.

  3. 03

    When ready to assemble, melt the chocolate & whisk in the peanut butter until smooth. Add the raspberries to the pastry cases then spoon over the peanut butter chocolate. Add dots of extra peanut butter & swirl into the chocolate. Set in the fridge for at least 30 mins.

  4. 04

    Slice & serve! Use within 4 days. The uncooked pastry dough can also be frozen.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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