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Raspberry Chocolate Truffle Tart

This effortless chocolate dessert is ideal for easy entertaining. Indulge in a rich and decadent dark chocolate ganache with a subtle hint of sweet vanilla and a sprinkling of fresh and juicy raspberries. 


Chocolatier’s Tip

If serving just to adults, add 2 tablespoons of Amaretto to the cream for a bit of a kick! You can make this recipe gluten free by using a gluten-free pastry case. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

6 - 8 people


  • 180 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 100 g Lindt EXCELLENCE Raspberry Intense Dark Chocolate, chopped
  • 200 g fresh raspberries, plus extra for serving
  • 1 x 22 cm all-butter sweet pastry case (see Tip)
  • 250 ml double cream
  • 1 tsp vanilla extract
  • To decorate:
  • Shelled pistachio nuts (optional)


Step 1.

Pop the chopped chocolates into a heat-proof bowl and set aside.

Step 2.

Put the pastry case onto a flat plate. Arrange the raspberries on top in an even layer - ensuring they are evenly distributed across the base.

Step 3.

Pour the cream and vanilla extract into a small saucepan and slowly bring to a simmer, stirring often.

Step 4.

Pour over the chopped chocolates and stir gently until you have a smooth melted chocolate mix (you will have flecks of raspberry pieces from the EXCELLENCE Raspberry Intense Dark Chocolate).

Step 5.

Pour the chocolate ganache over the raspberries in the pastry case and gently smooth over the top to ensure all the berries are covered and you have a smooth, even layer of chocolate ganache.

Step 6.

Leave to cool before covering and chilling for at least 3 hours - or until set.

Step 7.

Serve slices with a sprinkling of chopped pistachios and extra fresh raspberries, if wished.


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