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Chocolate tart with raspberries

Chocolate tart with raspberries

8 portions

The kind of dessert that needs repeating – our recipe for Chocolate tart with raspberries plays perfectly between the line of sweet and savoury in a delightful clash of textures. Captivating through a crust of crushed biscuits and melted butter, the filling consists of fresh yoghurt and milk chocolate with a raspberry garnish.

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For the crust:

  • 200 g crushed digestive biscuits
  • 100 g butter – melted

For the filling:

  • 150 g milk chocolate (approx. 30% cocoa)
  • 2½ dl greek yoghurt


  • 100 g rinsed raspberries
  • icing sugar


For the crust:

1. Mix the melted butter and biscuits together until combined.

For the filling:

2. Pour the mixture into a loose-base tart tin (approx. 10 x 35 cm) and press firmly along the bottom and up the sides. Cover and refrigerate the crust for at least 1 hour.

3. Melt the chocolate over a water bath and combine with the yoghurt.

4. Pour the filling into the crust – using a piping bag if you have one.

5. Decorate with raspberries and sifted icing sugar.

Tips & tricks

You can substitute dark or white chocolate for the milk chocolate.