Chocolate Frangipane Tart with Berries

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Phew! It’s full-on summer here in New Zealand and the first day of January 2016 has thrown us a real hot one. Time for a lunch-time barbeque.

I intended to make a pavlova (the quintessential Kiwi barbie dessert) to round off the meal, but the humidity put paid to that. So, I grabbed some cooking magazines and searched for an alternative. In the end, this Chocolate Frangipane Tart with mascarpone cream and fresh berries called my name.

Thanks to New Zealand’s Dish magazine (Issue 63; December 2015/January 2016) for the recipe. I loved the fact that it was not only gluten-free, but quick and easy to make – thankfully no slaving in the kitchen on a hot, muggy day.

I was stoked with the result – it baked up pretty much like a brownie with a crisp exterior and deep, dark, fudgy chocolate centre. The almonds gave it a really nice nutty texture and the mascarpone cream topping and fresh berries cut through the sweetness perfectly.

If you’re looking for a summer dessert that looks great, tastes great, and is ridiculously quick and easy to make, you need look no further. Enjoy!



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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Dessert
Servings 10 Servings


For the Tart:

  • 3.8 oz butter
  • 3.5 oz dark chocolate, chopped
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4.2 oz ground almonds (almond meal)
  • 1/4 cup caster sugar
  • 1/4 cup brown sugar
  • 1/2 tsp ground cardamom
  • 2 tbsp cocoa

To serve:

  • 3.5 oz mascarpone
  • 1/2 cup cream
  • 1 tsp vanilla paste or extract
  • 1 punnet fresh berries (I used strawberries & blueberries)
  • Edible flowers (optional)
  • Icing sugar (confectioner's sugar), to dust


For the Tart:

  • Preheat the oven to 160C (320F) fan bake or 180C (360F) conventional bake.
  • Put the butter, chocolate, golden syrup and vanilla in a large heatproof bowl and set over a saucepan of simmering water, stirring occasionally until melted (don’t let the base of the saucepan touch the water). Take off the heat and cool for 10 minutes.
  • Lightly whisk the eggs in a small bowl and add to the chocolate mixture, whisking for a minute or so to make a thick, glossy batter.
  • Combine the almonds, both the sugars, cardamom and the cocoa in another small bowl, ensuring there are no lumps, Add to the chocolate mixture and stir well to combine. Pour into a greased and lined 20cm (8 inch) loose-based tart tin*, placed on a baking tray.
  • Bake for 25 minutes or until a skewer inserted into the centre of the tart comes out with a few damp crumbs attached. Cool then remove from the tin.

To serve:

  • Whisk the mascarpone, cream and vanilla paste together until thick (don’t overbeat or the mascarpone will split).
  • Spread the cream over the tart and top with the berries and a dusting of icing sugar. Top with edible flowers if desired.


* I only had a 9 inch tart tin, so the resulting tart was wider but thinner than it’s supposed to be.
The tart can be made 2-3 days ahead. Keep in an airtight container and top with the mascarpone and berries on the day of serving.
Keyword Chocolate Frangipane Tart Berries, chocolate tarts
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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