For the Cocoa Pie Dough

200 g all purpose flour

40 g unsweetened cocoa powder

1 pinch kitchen salt

80 g white caster sugar

150 g butter, very cold, cubed

2 tablespoons cold water

For the Chocolate Mascarpone Filling

400 g white chocolate

200 ml double cream

100 g unsalted butter

4 tablespoons mascarpone

1 cup fresh raspberries


  • Start by preparing your pie crust. Combine the flour, sugar, cocoa and salt in a large bowl.

  • Using your finger tips, cut the butter into the dry ingredients until it is in pea-size pieces.

  • Pour in water and mix just until the dough comes together. Refrigerate for at least 2 hours.

  • Remove crust dough from refrigerator. Roll out with rolling pin on a lightly floured surface.

  • Roll to a circle of about 0.5 cm thickness. Check if the dough is sticking to the surface below.

  • If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

  • Carefully place onto a 8-inch fluted pie plate (or 2 smaller ones). Gently press dough down.

  • Cut edges. Fit a circle of parchment paper into crust and fill with dried beans before baking.

  • Place the crust dough in the freezer for 15 minutes while preheating oven to 350ºF (180ºC).

  • Bake for 25-30 minutes. Let cool completely before unmolding. Meanwhile prepare filling.

  • In a saucepan bring cream to the boil. Remove from heat, add chopped chocolate and butter.

  • Let rest for 5 minutes and stir until dissolved. Add mascarpone cheese, stir until combined.

  • Spoon the filling into cocoa crust and chill until set. Decorate tart with raspberries and serve.

Recipe from La Receta de la Felicidad