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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep22 - Chocolate Tart with Raspberry and Blueberry Cream

Team:Alex & Gareth

Prep:1 hour (+ refrigeration)

Cook:1 hour




300ml thickened cream

125g punnet raspberries

4 tbs icing sugar

125g punnet blueberries

1 tsp lemon juice

extra berries, to garnish                                                                                        



300g dark chocolate

550ml cream

70ml milk

1 egg



250g plain flour

200g caster sugar

125g butter

250ml iced water



  1. To make pastry, process flour, sugar and butter until mixture resembles fine crumbs. Add water. Process until mixture just comes together to form a ball.
  2. Shape pastry into a disc and cover in plastic wrap. Refrigerate for 30 minutes.
  3. Reduce oven to 180C.
  4. Bring pastry to room temperature. Roll out on a lightly floured surface and use to line four 10cm round, fluted tart pans with removable bases. Freeze for 10 minutes.
  5. Line tart shells with baking paper and fill with pastry weights or rice. Cook for 15 minutes. Remove paper and weights. Return to oven for a further 10 minutes or until golden brown, dry and crisp. Cool completely.
  6. To make filling, place chocolate in a bowl. Stir milk and cream in a saucepan until hot. Pour over chocolate and stir until smooth and combined. Stir in egg yolk. Pour into cold pastry cases. Refrigerate for 10 minutes or until just set.
  7. Mash raspberries with half the icing sugar in a medium bowl. Mash blueberries with lemon juice and remaining icing sugar in a separate bowl.
  8. Beat cream with an electric mixer until firm peaks form. Add half the cream to each berry mixture and fold to combine.
  9. Serve chocolate tarts with berry creams. Garnish with berries.