Chocolate & Raspberry Tarts

Chocolate & Raspberry Tarts

Hands On Time: 30 minutes

Total Time: 45 minutes, plus chilling

Makes: 1 large tart or four small tarts

Serves: 8


Nutritional Information: 

Calories – 248 kcal

Net Carbs – 6g 

Fat – 22g

Protein – 6.3g


Who can say no to the amazing combination of chocolate and berry? Certainly not me!

You could use any berries that you like in this curd, just follow the same directions.





1 ½ cups of Almond flour

½ cup of Cacao powder

1/3 cup of Sukrin Gold

6 Tablespoons of butter, melted


Raspberry Curd:

10.5 ounces of fresh or frozen raspberries

4.5 ounces of Sukrin Monk Fruit

2 tablespoons of water

2 egg yolks

1 tablespoon of butter



Pre-Heat oven to 350°F

Place almond flour, cacao, Sukrin Gold and melted butter together in a bowl and mix well.

Spray one large tart pan or four individual pans with olive oil spray.

Pour the crust mixture into the tart pan and press into pan using your fingertips.

I like to carefully finish off around the edges using a ¼ cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart.

Prick all over the base of the tart with a fork and bake for 12-15 minutes until cooked but not scorched.


Place the raspberries, Sukrin Monk Fruit, and water into a small pot and cook until the fruit is soft, and the juices have released – approx. 10 minutes.

Cool the mixture for 10 minutes and then pour into a high-speed blender and blitz until smooth.

Clean your pot and strain the mixture back in.

Whisk the egg yolks and add to the curd mixture, whisking well the entire time, until fully incorporated.

Heat over medium-low heat until the curd has thickened and then add the butter and stir until combined.

Cool slightly before pouring into pastry shells.

Sit in the fridge to set.


Decorate with a drizzle of melted chocolate, some fresh or freeze-dried berries or just eat as-is!

Store, covered with plastic wrap, in the fridge for up to four days.

Note: The crust will soften after storing.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.