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Italian Chocolate Tart with Coconut and Raspberry

Italian Chocolate Tart with Coconut and Raspberry: Recipe

5 from 1 reviews

Italian Chocolate tart with Coconut and Raspberry is a delicious dessert with the coconut based frangipane and raspberry marmalade. It is a showstopper to get your guests oohing and ahhing. Shortly, yumness!



For the pastry:

For the frangipane curd:

For the filling and decoration:

  • 230 g raspberry marmalade
  • 20 g icing sugar

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  1. To make the pastry, place the butter at the room temperature, flour, cocoa powder and salt in a bowl of the stand mixer with a flat beater attachment and mix. Let the butter absorb all the powders and mix it until you get a sandy dough. Add the icing sugar, then egg yolks and scraped vanilla seeds. Continue mixing on a high speed till the dough becomes homogeneous. Don’t warm the dough up too much. Wrap the ready pastry with a food film and refrigerate overnight.
  2. On the next day, cut the dough in two parts: one bigger and one smaller (1/3 of the total). Refrigerate the small part of the dough. Roll out the big part of the dough between two sheets of the parchment paper to the thickness of 3 mm. Carefully roll the dough up onto the pin and line a rectangular tart ring/tin with the pastry. Press the dough into the ring/tin so it fits tightly and pick it all over with a fork. Using a knife, remove the dough excess on the edges. Put again the pastry in the fridge and let it rest for about 30 minutes.
  3. To make the frangipane curd, all ingredients must be at the same temperature. Heat the oven to 338 degrees F/170 C. In a bowl, whisk the softened butter with icing sugar until the mixture becomes whitish and frothy. Continue whisking and add the eggs, one at time; otherwise, the water from the egg whites can separate the fat during mixing. Add the coconut flour and stir. Add the all-purpose flour and mix.
  4. Take the pastry in the tart ring/tin from the fridge and spread a thin layer of raspberry marmalade. Place the coconut frangipane in a pastry bag with a plain tip and push it on top of marmalade. Bake the tart for 25 minutes. Use a toothpick to check the readiness of the frangipane. Remove from the oven and let it cool.
  5. Meanwhile, decrease the oven temperature to 320 degrees F/160 C. Roll out the leftover part of the pastry (small part) between two sheets of parchment and cut it in a cover shape that can fit the top of the tart for decorating. Refrigerate the pastry for about 30 minutes. Use any available cookie cutters to decorate the top cover of the tart. Bake it at for 10-15 minutes till the pastry becomes dark. Remove it from the oven and let cool.
  6. Sift the raspberry marmalade to remove the seeds if you don’t like. Gently spread the marmalade on the top of the ready tart. Dust the pastry cover with the icing sugar and place it on top of the tart.


  • According to chef Luca Montersino, you can make the same tart, as this Italian Chocolate tart, with the white pastry (replace the cocoa powder with the flour), almond frangipane (replace the coconut flour with the almond one - original version) and apricot jam.


Keywords: tart, tarte, chocolate tart, Italian chocolate tart, Italian dessert, frangipane, coconut




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