Double Chocolate, Berry & Gin Tart

Chocolate, Berry & Gin tart

Decadant chocolate tart filled with frangipane, berries and spiked with gin.
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Servings 8


  • 1 Roll Paneton Chocolate Pastry
  • 1 cup Mixed berries
  • 125 g Butter
  • 1 egg
  • 125 g Icing sugar
  • 125 g Almond meal
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • 1.5 tbsp Dark cocoa powder
  • 100 g Dark chocolate roughly chopped
  • 1 tbsp Gin
  • 2 tbsp Slithered almonds


  • Pre-heat oven to 170 degrees. Grease your tart tin with butter and line with chocolate pastry. Trim edges and chill for 30 minutes.
  • Place a sheet of baking paper on top of chill pastry, fill with baking beans and blind bake for 15 minutes. Remove from oven and Cool while preparing the next step.
  • Cream butter until light and creamy, then add sugar and mix well.
  • Add egg and mix well.
  • Add almond meal, flour, cocoa powder, mix to combine.
  • Add chocolate, vanilla, gin and gently mix.
  • Spread frangipane past over pastry shell. Place berries over the top and finally almonds.
  • Bake for 45 minutes until frangipane has just cooked.
  • Serve with a dollop of whipped cream.
  • Note: you can omit the gin and chocolate chunks if preferred – it will still be delicious and decadent.
Keyword almond, berry, chocolate, dessert, frangipane, tart