Chocolate, raspberry & rose tart

Chocolate, raspberry & rose tart

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(2 ratings)

Prep: 25 mins Cook: 10 mins Plus at least 5 hrs chilling

More effort

Cuts into 15 squares
Make this decadent pudding, with amaretti and bourbon biscuit base, ahead of time then decorate with Turkish delight and rose cream before serving

Nutrition and extra info

Nutrition: per square

  • kcal572
  • fat45g
  • saturates28g
  • carbs38g
  • sugars33g
  • fibre2g
  • protein5g
  • salt0.3g
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  • 200g bourbon biscuits
  • 85g crunchy amaretti biscuit
  • 140g salted butter, melted
  • 75g golden caster sugar
  • a few cubes best-quality Turkish delight, diced, to decorate

For the filling

  • 400ml double cream
  • 200g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 140g raspberry, plus a handful more to decorate



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the rose creme fraiche

  • 400g crème fraîche
  • 2 tbsp icing sugar
  • 2 tsp rosewater


  1. Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.

  2. For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.

  3. To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.

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Comments, questions and tips

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24th May, 2014
Love this recipes have done numerous times it's easy, always tastes great, also freezes well.
5th Apr, 2014
This tart is absolutely delicious and very easy to make. I omitted the sugar in the base and the rose creme fraiche, served it with ice cream and it was still divine! Definitely a 5 star recipe.
29th Oct, 2013
A great recipe & was a huge hit with my friends! I whizzed the biscuits up in the magimix and added the melted butter once they were crumbed. I didn't bother adding the sugar to the base, not necessary in my opinion. As well as decorating the top with small chunks of turkish delight, I also scatted some on the base with the raspberries.
21st Jul, 2013
Gorgeous, easy to make, very impressive, I've made this twice now & it is always a hit!
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