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Tuesday 6 May 2014

Sluttishly Sweet: Chocolate Berry Bakewell

What's better than a Bakewell tart? Errrr, that would for obvious reasons have to be a chocolate berry Bakewell tart. Technically it's not a traditional Bakewell, as the jam layer is replaced with whole berries but it has the other elements of a Bakewell, only kind of easier.

We love frangipane because it's very simple to make and it's ever so difficult to mess it up. It's an almond butter filling that rises and cuddles the berries and forms a tart that is perfectly cakey and moist.

This recipe uses frozen berries, but it works as well with fresh too.

Chocolate Berry Bakewells (makes one whole tart or six smaller ones) 
Preparation Time: 10 mins
Cooking Time: 30 mins
  • 125g butter
  • 125g sugar
  • 15g pure cocoa (unsweetened)
  • 125g ground almonds
  • 2 whole eggs
  • 2 egg yolks
  • 200g frozen berries of your choice (I used black forest)
  • 1 large pre-baked shortcrust pastry case or 6 mini ones
Make it!
  1. Set the oven to 180C/350F/Gas 4. 
  2. Either in a mixer or by hand, cream the butter and sugar.
  3. Beat in the cocoa, followed by the almonds, and finally the eggs and extra yolks. Mix well until you have a smooth paste. 
  4. Mix the frangipane with your frozen berries and spoon it into your tart case. 
  5. Bake for about 20 mins (if you're making small tarts) or 30-40 mins (if you're doing a large one).


  1. This looks incredible. I really should use my tart tin more often.


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