Dairy Milk Raspberry Tart Egg-Free Option With Crisp Base Tips
Written by Bhavana Verma | September 23, 2025
When the moment calls for a sweet treat that is luxurious, sweet, fruity, and utterly delicious, then a tart might be the perfect choice for you. This recipe for Dairy Milk raspberry tart will show you how you can make an amazing chocolatey and fruity tart in just a few easy steps. With simple ingredients and steps, baking a tart at home won't feel like rocket science anymore. Try out this recipe for Dairy Milk raspberry tart today and savor the joy of homemade delights to your heart's content.
Easy Recipe For Dairy Milk Raspberry Tart:
Ingredients:
For the Crisp Tart Base:
- 1 cup all-purpose flour
- 2 tbsp powdered sugar
- ½ cup unsalted butter - cold and cubed
- 1–2 tbsp chilled milk
- 1 pinch salt
- ½ tsp vanilla extract
For the Chocolate Filling:
- 150 g Cadbury Dairy Milk chocolate
- ½ cup fresh cream or heavy cream
- 1 tbsp butter
For Raspberry Topping:
- ½ cup fresh raspberries or frozen
- 1 tsp sugar - optional
- Mint leaves or edible flowers for garnish
Method:
Step 1: Make the Tart Dough
Take a large mixing bowl and in it combine all the dry ingredients like flour, sugar, and salt. Stir well until distributed. Then add cold cubed butter along with vanilla extract and cut the butter into the flour with a spatula to help it mix better. Now rub the butter well into the flour with your fingertips until it becomes like a coarse crumb similar to sand. After that, add chilled milk 1 tablespoon at a time and mix it well until it comes together like a dough. Only add milk enough to bind the dough together.
Step 2: Chill the Dough
Wrap the dough with a cling film and let it chill in the fridge for about 30 to 40 minutes. Chilling helps prevent the dough from shrinking when it bakes and it also enhances the flakiness of the tart.
Step 3: Roll and Shape
Flour your working surface nicely and roll the dough out over it. Flouring keeps the dough from sticking. Roll the dough to a 6 to 8 inch round and don't worry if the edges start to crackle up as you will need to trim it anyways. Now grease a tart tin and press this mixture gently into the bottom and the sides. Trim off the hanging edges and prick the base with a fork so that it does not bubble up while baking.
Step 4: Blind Bake the Base
Set the oven to 180°C for preheating. Place a parchment paper over the tart base and fill it with baking stones, weights, or lentils to keep it stiff and stop from rising. Bake it for 15 minutes and then remove the weights. Bake again for 10 to 12 minutes until the tart shell becomes golden and crispy. Once baked, let it cool completely before unmolding.
Step 5: Prepare the Chocolate Filling
Heat up cream in a saucepan until it just starts to boil. Remove from heat and add in the chopped chocolate. Let it sit for 2 minutes so the heat from the cream starts to melt the chocolate. Stir it until chocolate is dissolved and turned glossy.
Step 6: Assemble the Tart
Pour the chocolate filling into the cooled tart base. Spread evenly using a spatula. Let it set in the fridge for at least 1 to 2 hours before it is ready to cut.
Step 7: Add the Raspberry Topping
After the chocolate is set and firm, top it off wirh some fresh raspberries. If you want to make it sweeter, add some sugar over berries or create a brulee effect with a blowtorch. Slice it neatly with a sharp knife and serve.
Tips to get a Crisp Base in Dairy Milk Raspberry Tart:
- Use Cold Butter Only: Cold butter keepd the tart crust flaky and crisp after baking. This is a texture hack for almost every flaky dessert. If the butter softens while working, chill the dough again before rolling it to sheet.
- Don’t knead the Dough more: To keep it flaky, mix it until just the ingredients come together like a dough. Overkneading develops gluten which can make the crust tough.
- Chill Twice, Not Once: Chill the dough first after kneading and then chill it again after shaping it inside of the tart tin. Cold dough will make a perfect crust.
- Make holes in base: Make holes with a fork in the base to prevent uneven baking and puffing.
- Blind Bake with Weights: Using baking weights ensures the tart shell keeps its shape and bakes evenly.