Recipe: Camp Oven Chocolate and Raspberry Brownie Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Good quality shop bought puff pastry sheets
  • 195g butter
  • 225g soft brown sugar
  • 2 tsp vanilla essence
  • ½ tsp salt
  • 3 eggs
  • 200g good quality dark chocolate
  • 150g plain flour
  • 2 punnets of raspberries
  • Walnuts (optional)
  • Double cream to serve
  • Fresh raspberries to garnish
  • Icing sugar to dust, if you wish
  1. Grease an 8-inch by 2-inch tin and line with greaseproof paper on the bottom and sides. (Preferably a tin where the base comes out)
  2. Line your tin with puff pastry to the top edge
  3. Scatter raspberries into the bottom of the tin
  4. Melt chocolate and butter together (I do this in the mixing bowl on the edge of the fire, lift it in and out of the heat to control the melt and not burn the chocolate) or a zip lock bag in boiling water.
  5. Cool the chocolate and butter, add in the eggs, sugar, vanilla and salt and whisk till all combined
  6. Mix in the flour and if you want to, the walnuts
  7. Pour mix over the raspberries and pass the bowl and spoon to children big or small to lick
  8. I use a 4.5 qrt camp oven with a trivet base for this tin but if you have a larger camp oven and tin or more people to feed just multiply the recipe. Any leftover batter is always gladly devoured.
  9. Place on some coals in the side of the fire with half a shovel on top. Don’t have the fire too close to the edge of the camp oven but enough to apply heat to the side to help cook.
  10. Rotate the oven a ¼ turn every 5 minutes to apply even heat.
  11. As always cooking times on a fire are only a guide. To test if it's cooked use a fork or a skewer in the middle, you want it to come out slightly wet so you have a bit if a gooey centre. Also check the pastry is browning well. If not apply more coals to the base.
Tip - fold a sheet of tin foil into a strip and place it under the tin and over the lip of the camp oven, this makes a handle to easily lift your tin out.
Recipe by Places We Go at