Raspberry-Chocolate Tarte

Raspberry-Chocolate Tarte Raspberry-Chocolate Tarte

This raspberry chocolate tarte is the perfect sweet treat for Mother`s Day. The dark chocolate crust is filled with heavenly soft cream and topped with raspberries & coconut flakes. I made this cake for my mom today – and you can be sure that every woman is going to love this dessert! 



  • 150 g flour
  • 150 g cold butter
  • 40 g sugar
  • 1 egg
  • Pinch of salt
  • 30 g cacao powder
  • 2 tbsp. ground hazelnuts


  • 200 g whipped cream
  • 1 package (8g) whipping cream stiffener
  • 2 tbsp. (vanilla) sugar
  • 200 g raspberries
  • 3 tbsp. mini meringues


  • Raspberries
  • Blueberries
  • Coconut Flakes
  • Mint leaves

Every Mother is going to LOVE this dessert!

Raspberry Tarte


  1. Preheat the oven to 175 degrees C (347 F).
  2. Start by preparing the crust. In a medium size bowl, stir together flour, cacao, sugar, salt and hazelnuts.
  3. Cut the cold butter into small pieces and knead it into the dry ingredients. Add the egg and stir with a mixer (dough hooks).
  4. Grease a baking form, roll out the dough and press it into the form. Prick the base of the tarte with a fork and leave in the freezer for 20 minutes!
  5. Bake the crust in the oven for 20-25 minutes.
  6. Leave to cool outside; in the meantime prepare the filling.
  7. Puree the raspberries with 1 tbsp. sugar until smooth.
  8. Beat the whipped cream with 1 tbsp. sugar & cream stiffener. Then, fold in the raspberry puree (3 tbsp.) & meringues (3 tbsp. ), they are going to dissolve.
  9. Spread the filling on the chocolate tarte and decorate with raspberries, blueberries and coconut flakes. You can use the rest of the raspberry puree as a topping.