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Dark Chocolate, Raspberry & Jalapeño Tortes Recipe by Kate O’Driscoll

Kate O’Driscoll
5 from 2 votes
Prep Time 20 mins
Cook Time 3 hrs
Course Dessert
Cuisine American
Servings 6
Calories 823 kcal


For the Shells

  • 170 g G/F Digestive Biscuits
  • 75 g Irish Butter

For the Filling

  • 397 g 1 can Condensed Milk
  • 400 g 74% Dark Chocolate
  • 2 tbsp Rebel Chilli Raspberry & Jalapeño
  • 6 fresh Raspberries
  • Icing sugar to dust


  • Crush the biscuits until they become a fine crumb (a food processor will do the job nicely)
  • Melt the butter and add to the crushed biscuits.
  • Using the back of a spoon or your fingers press onto the bottom and up the sides of 6 individual loose bottom 8cm tart tins. Chill in the freezer while you make the Filling.
  • Pour the condensed milk into a saucepan and break in the chocolate, stir on a low heat until the chocolate is melted, add the Raspberry Jalapeño Jam and stir until combined.
  • Pour the mixture equally between the tart cases and chill for at least 4 hours or overnight. They can then be removed from the tin and dusted with icing sugar and decorated with raspberries.


Calories: 823kcalCarbohydrates: 89gProtein: 13gFat: 47gSaturated Fat: 27gTrans Fat: 1gCholesterol: 51mgSodium: 322mgPotassium: 779mgFiber: 8gSugar: 61gVitamin A: 570IUVitamin C: 8mgCalcium: 247mgIron: 9mg
Keyword cake
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Recipe Author

My Name is Kate O’Driscoll and I live in Kildare Town. I was brought up and educated in the UK and after University, the company I worked for sent me to Ireland, to set up and manage their flagship Irish store. It was here that I met my Husband Joe, and we now have two children who are my tasters- in-chief. I am a champion of Irish Independent Producers and local produce. I have a passion for home cooking and Irish Craft beer. I enjoy pairing beer with food and creating recipes using beer as an ingredient in my cooking. I now work producing gluten free cakes, treats and catering supplying several outlets and coffee houses as well as bespoke custom orders.