• Prep time
    20 minutes plus 1 hour refrigeration time
  • Cooking
    25 minutes
  • Serves
  • Difficulty

A delectable chocolate tart with chocolate ganache, raspberry filling and topped with fresh raspberries and pistachios.


  • 1 Pampas Chocolate Shortcrust Pastry Case
  • 200g frozen raspberries
  • ½ cup caster sugar
  • 2 tbspns water
  • ½ cup thickened cream
  • 200g dark chocolate, chopped
  • ½ punnet fresh raspberries
  • A handful chopped pistachios


  • Preheat oven to 180°C conventional or 160°C fan-forced. Place pastry case on an oven tray and bake for 20-25 minutes or until firm. Remove and set aside to cool.
  • Meanwhile, place frozen raspberries, sugar and water in a small saucepan. Cook, stirring over low heat until sugar dissolves. Bring to boil and simmer for 12-15 minutes, stirring occasionally until thickened to a jam-like consistency. Transfer to a bowl and cool before spooning into base of tart.
  • Bring cream to the boil in a small saucepan. Remove from heat and stir in chocolate until smooth. Cool to room temperature before pouring over jam. Level top and refrigerate for 1 hour until firm. Top with raspberries and pistachios just before serving.