Mary Berry Chocolate Cappuccino Tart

Mary Berry’s Chocolate Cappuccino Tart is made with dark chocolate, butter, digestive biscuits (or graham crackers), instant coffee granules, double cream (or heavy cream), and full-fat crème fraîche (or sour cream). This delicious Chocolate Cappuccino Tart recipe creates a rich and indulgent dessert that takes about 3 hours to prepare, including chilling time, and can serve up to 8 people.

This Chocolate Cappuccino Tart Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Chocolate Cappuccino Tart Ingredients

For the Base

• 50g (2oz) dark chocolate, broken into pieces
• 75g (3oz) butter
• 15 digestive biscuits, finely crushed (or about 1 cup graham cracker crumbs)

For the Filling

• 350g (12oz) dark chocolate, broken into pieces
• 100g (4oz) butter
• 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water (1 heaping teaspoon instant coffee granules dissolved in 1 teaspoon boiling water)
• 250ml (9fl oz) double cream (or 1 cup heavy cream)
• 200g (7oz) full-fat crème fraîche (or 1 cup sour cream)

To Decorate

• 150ml (5fl oz) double cream, lightly whipped (or 1/2 cup heavy cream, whipped)
• Chocolate shavings or coarsely grated chocolate

How To Make Mary Berry Chocolate Cappuccino Tart

1. Prepare the Base: Melt the dark chocolate and butter in a wide-based pan over medium heat, stirring until smooth. Remove from heat, mix in the crushed biscuits until combined, and press the mixture into the base of a 23cm (9in) round, loose-bottomed tart tin. Chill in the fridge while you prepare the filling.
2. Prepare the Filling: Place the dark chocolate and butter in a large heatproof bowl. Add the instant coffee dissolved in boiling water and the double cream. Set the bowl over a pan of simmering water, stirring gently until the mixture is smooth and runny. Remove from heat, let it cool slightly, then mix in the crème fraîche by hand. Pour the mixture over the biscuit base and chill for at least 2 hours, or overnight, until set.
3. Decorate and Serve: Carefully remove the tart from the tin and place it on a cake stand or plate. Spoon the whipped cream into a piping bag if using, and pipe or dollop five large blobs of cream onto the tart. Sprinkle with chocolate shavings or grated chocolate. Serve straight from the fridge, slicing as needed.

Recipe Tips:

• Chill the Base: Make sure the biscuit base is well-chilled before adding the filling to keep it firm and avoid sogginess.
• Cool the Filling: Let the chocolate filling cool a bit before pouring it onto the base to prevent melting the base and ensure a clean layer.
• Use a Water Bath: Melt the chocolate and butter over simmering water to avoid burning and get a smooth mixture.
• Chill Overnight: For the best results, chill the tart overnight so the filling sets properly and it’s easier to slice.
• Whip Cream Last: Whip the cream right before serving to keep it light and fluffy on top of the tart.

What To Serve With Chocolate Cappuccino Tart?

This rich Chocolate Cappuccino Tart pairs well with fresh berries, vanilla ice cream, coffee, or a light mint salad. It also can be served alongside a fruit compote, whipped cream, chocolate sauce, or a nut brittle for a delicious dessert experience.

How To Store Leftovers Chocolate Cappuccino Tart?

• Refrigerate: Allow leftover Chocolate Cappuccino Tart to cool to room temperature. Cover it and store it in the fridge for up to 4 days.
• Freeze: Wrap leftover Chocolate Cappuccino Tart tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the fridge overnight before serving.

Mary Berry Chocolate Cappuccino Tart Nutrition Facts:

Serving Size: 1 slice (1/8 of the tart)

• Calories: 380
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 50mg
• Potassium: 180mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 4g

More Mary Berry Recipe:

• Mary Berry Coffee Buns
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake
• Mary Berry Bakewell Tart
• Mary Berry Dundee Cake