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Chocolate pie with raspberries

Chocolate pie with raspberries

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 rasperry garnish.

8 portions
Coffee/Chocolatey Sweet


For the crust:

  • 7 ounces crushed digestive biscuits
  • 3½ ounces butter – melted

For the filling:

  • 5¼ ounces milk chocolate (approx. 30% cocoa)
  • 1 cup greek-style yoghurt


  • 3½ ounces rinsed raspberries
  • icing sugar


1. For the crust: Mix the melted butter and cookies together until combined. Pour the mixture into a loose-base pie pan (approx. 15 in diameter) and press firmly along the bottom and up the sides. Cover and refrigerate the crust for at least 1 hour.

2. For the filling: Melt the chocolate over a water bath and combine with the yogurt. Pour the filling into the crust – using a piping bag if you have one. Decorate with raspberries and sifted powdered sugar.

Tips & tricks

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