Chocolate Truffle Raspberry Pie

Summer dinners call for this easy, beautiful tart.

Fresh berries and chocolate make for a heavenly match in this pie, which can be prepared in just 15 minutes the day before your next get-together.

10 minutes
10 people


  • 2 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate
  • 2 cups (230g) fresh raspberries, plus extra for serving
  • 1 9-inch (23cm) baked tart or pie shell
  • 1 cup (250mL) whipping cream
  • 1/4 cup (60mL) sherry, Kahlua or brandy
  • 1 tsp pure vanilla
  • Pistachio nuts (optional)


Step 1.

Finely chop chocolate and place in a bowl. Scatter berries in tart shell. Heat cream, sherry and vanilla in a small pan, stirring often, until bubbles form around sides. Pour over chocolate and stir gently until chocolate is melted.

Step 2.

Pour chocolate mixture over berries in pie shell and smooth top, covering all berries. Leave at room temperature for half an hour, then refrigerate at least 2 hours or overnight before serving. Serve chilled with a scattering of pistachio nuts and more berries.


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