Mary Berry Chocolate Cappuccino Tart

I made this tart on a rainy Wednesday when the cat refused to leave the laundry basket and I was craving something decadent but not too fussy. I’d had the recipe bookmarked for ages—Mary Berry’s Chocolate Cappuccino Tart from her Quick Cooking book—but always assumed it needed fancy techniques or faffy ingredients.

To be honest, the first go nearly flopped. I overheated the chocolate (classic), and my biscuit base turned into something that could probably patch a roof. But after a couple of tweaks, it turned into that kind of recipe—the one you serve at a dinner party and everyone thinks you bought from a posh patisserie.

If you’re after a lush, coffee-kissed tart that sets like a dream and slices like silk, let me show you how I fixed that.

What Makes This Recipe Special

Most chocolate tarts lean heavy—too dense, too rich, like eating ganache with a spoon. This one’s different.

Here’s why:

• Crème fraîche. That tangy edge cuts through the chocolate beautifully. I tried sour cream once in a pinch—it works, but crème fraîche makes it sing.
• Coffee in the filling. Just a bit, but wow, it brings out the dark chocolate like adding salt to caramel.
• Biscuit base with chocolate in it. Game changer. I’ve made tarts before with just butter and biscuits, but adding melted dark chocolate helps it stay crisp and gives it real depth.

INGREDIENTS + WHY THEY MATTER

• Dark Chocolate (in both base + filling) – Go for 70%. Too sweet and it loses that bold hit. I used a mix of Lindt and a random bar from the back of my cupboard—no shame.
• Butter – Holds everything together and adds richness. Don’t skip or reduce it—you’ll get a dry, crumbly base.
• Digestive Biscuits (or graham crackers) – Classic for structure. I crushed mine with a rolling pin in a sandwich bag (therapy).
• Instant Coffee Granules – Intensifies the chocolate. I once forgot it and the tart tasted flat.
• Double Cream – Makes the filling silky and luscious. Don’t sub single cream—it won’t set properly.
• Crème Fraîche – Adds tang and lightness. Sour cream can work, but it’s looser and slightly grainier.

Making It Yours (Without Ruining It)

• No Coffee? It’s subtle but skip it if you must. Just don’t replace it with brewed coffee—too watery.
• Gluten-Free: Swap digestives for GF biscuits. I tested with Nairn’s GF oat biscuits—they worked a treat.
• Dairy-Free? I haven’t tested a full DF version, but I imagine coconut cream + DF dark chocolate could work. You’d need a firm-set base and filling—no guarantees.
• Nutty Base: I once added a handful of crushed hazelnuts to the biscuit mix. Absolute win.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chocolate seized	Got water in it / overheated	Melt gently over simmering, not boiling
Base too crumbly	Didn’t chill long enough	Chill 30 mins minimum before filling
Filling didn’t set	Used light cream / overmixed	Stick to full-fat cream & fold gently

HOW TO MAKE MARY BERRY’S CHOCOLATE CAPPUCCINO TART

1. Melt for the base: Gently melt 50g chocolate + 75g butter. Stir until smooth. Remove from heat.
2. Biscuit blitz: Crush 15 digestives and mix into the melted chocolate-butter mixture.
3. Press & chill: Press into a 23cm tart tin (loose-bottomed). Really compact it—back of a spoon or your hand. Chill while you prep the filling.
4. Melt the filling: In a bowl over simmering water, melt 350g dark chocolate + 100g butter + coffee + cream. Stir gently—no rushing.
5. Cool a little: Let it sit for 5–10 minutes so it’s not piping hot.
6. Add crème fraîche: Fold in 200g by hand. Don’t overbeat—just until combined.
7. Pour & chill: Pour over base. Chill at least 2 hours, overnight is best.
8. Decorate: Dollop or pipe whipped cream, then shave chocolate on top. Serve cold.

TIPS FROM MY KITCHEN

• I use a tart tin with a slightly loose base and it helps with the cleanest edges.
• My fan oven runs hot, so I never pre-bake the base—it firms up enough from chilling.
• I grate chocolate using a microplane straight from the fridge—it curls beautifully.
• I serve this tart straight from the fridge—too warm and it starts to slouch.

STORAGE + SERVING

• Fridge: Lasts up to 4 days. Keep it covered or it’ll absorb fridge smells (trust me…onion tart ruined one batch).
• Freezer: Freeze whole or in slices, wrapped tightly. Defrost overnight in the fridge.
• Serve with: Raspberries, espresso, or a tiny splash of amaretto. Vanilla ice cream also = heaven.

FAQs – Real Answers from My Kitchen

Q: Can I make this tart ahead of time?
A: Yes! It’s better the next day. I always make it the night before.

Q: Does it taste strongly of coffee?
A: Nope—it just deepens the chocolate. Even my coffee-hating friend loved it.

Q: Can I use milk chocolate?
A: I tested it once. Too sweet, and the texture was too soft. Stick to dark.

Q: What’s the best chocolate to use?
A: Any good-quality 70% bar. I’ve used Aldi’s Moser Roth and it worked beautifully.

Q: Can I make it in mini tart tins?
A: Yes—just reduce the chill time slightly. They set faster.

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