Mary Berry Chocolate Tart Recipe

This Mary Berry Chocolate Tart is a showstopping dessert with a crisp, buttery pastry shell filled with a silky smooth dark chocolate ganache. It’s a simple recipe with elegant results—perfect for dinner parties, birthdays, or when you want to impress guests with minimal effort.

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What is Mary Berry’s Chocolate Tart?

Mary Berry’s chocolate tart is a classic British dessert that combines shortcrust pastry with a decadent ganache filling. Unlike baked custard tarts, this tart sets in the fridge, creating a luxurious melt-in-the-mouth texture. It’s often garnished with fresh berries, whipped cream, or a dusting of cocoa for an extra-special finish.

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Why You’ll Love This Recipe

• Rich & Indulgent – A deep chocolate flavor with creamy texture.
• Make Ahead Friendly – Chill overnight for stress-free entertaining.
• No-Bake Filling – The oven is only needed for the pastry shell.
• Elegant but Simple – Minimal ingredients, maximum impact.
• Versatile Garnish Options – Dress it up with fruit, nuts, or cream.

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Ingredients

For the Pastry Crust

• 250g (2 cups) plain flour
• 125g (1 stick + 1 tbsp) cold butter, diced
• 50g (¼ cup) icing sugar
• 1 egg yolk
• 2–3 tbsp cold water
• Pinch of salt (optional)

For the Chocolate Filling

• 300g (10 oz) dark chocolate (70% cocoa, chopped)
• 300ml (1¼ cups) double cream
• 50g (3½ tbsp) butter
• Pinch of sea salt (optional)
• Optional flavorings: orange zest, vanilla extract, or a splash of liqueur

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Equipment Needed

• 9-inch tart tin
• Mixing bowls
• Saucepan
• Rolling pin
• Baking beans or weights
• Baking paper

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Instructions

Step 1: Prepare the Pastry

1. Rub cold butter into flour and icing sugar until mixture resembles breadcrumbs.
2. Stir in the egg yolk and cold water until dough comes together.
3. Wrap in cling film and chill for 30 minutes.

Step 2: Blind Bake the Tart Shell

1. Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
2. Roll out pastry, line tart tin, and trim edges.
3. Prick the base, line with baking paper, and fill with pastry.
4. Bake for 15 minutes, remove weights, then bake 10 minutes more until golden.
5. Cool completely.

Step 3: Make the Chocolate Filling

1. Heat cream until just simmering, then remove from heat.
2. Add chocolate and butter, letting them melt. Stir until glossy and smooth.
3. Add sea salt or flavorings if desired.

Step 4: Fill and Chill

• Pour ganache into cooled pastry case.
• Smooth the top and refrigerate for at least 2 hours.

Step 5: Serve

• Garnish with berries, whipped cream, or grated chocolate.
• Slice and enjoy chilled.

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What Goes Well With Mary Berry’s Chocolate Tart

• Fresh raspberries, strawberries, or cherries
• Lightly whipped cream
• Espresso or cappuccino
• Crushed pistachios or hazelnuts
• Tangy fruit coulis
• Vanilla ice cream

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Expert Tips

• Choose good-quality chocolate for best results.
• Don’t overheat cream – it should be hot, not boiling.
• Chill pastry before baking to reduce shrinkage.
• Allow ganache to set fully before slicing.
• Wipe knife between cuts for clean presentation.

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Easy Variations

• Salted Caramel Tart – Add caramel before pouring ganache.
• Chocolate Orange – Stir in orange zest.
• Nutty Pastry Base – Replace some flour with ground almonds.
• Mint Chocolate – Add a few drops of peppermint extract.
• Vegan Chocolate Tart – Use coconut cream and dairy-free chocolate.

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Storage Tips

• Store covered in the fridge for up to 4 days.
• Best served chilled, but let sit at room temp for 10 minutes for softer slices.
• Freeze slices individually, wrapped well, for up to 1 month.
• Keep away from humidity to preserve the glossy finish.

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Nutrition (per slice, based on 10 servings)

• Calories: ~430
• Fat: ~32g
• Carbs: ~30g
• Protein: ~5g
• Sugar: ~18g

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FAQs

Can I make Mary Berry’s chocolate tart in advance?
Yes, this tart is ideal for entertaining. You can prepare it up to 2 days ahead and store in the fridge.

Can I use milk chocolate instead of dark?
Yes, but the tart will be sweeter and softer. Reduce the cream slightly if using milk chocolate to help it set.

Can I make this tart gluten-free?
Yes. Use a gluten-free shortcrust pastry or substitute plain flour with a gluten-free flour blend.

Why did my ganache split or turn grainy?
This usually happens if the cream is too hot or if the chocolate wasn’t chopped finely enough. Allow the cream to cool slightly before pouring and stir gently.

Do I need to blind bake the pastry?
Yes, blind baking ensures the tart shell stays crisp and doesn’t go soggy under the ganache filling.

What toppings work best with this chocolate tart?
Popular options include fresh raspberries, strawberries, crushed pistachios, cocoa powder dusting, whipped cream, or caramel drizzle.

Can I make this tart dairy-free?
Yes. Swap butter for a dairy-free alternative and use coconut cream with dairy-free chocolate.

How long does Mary Berry’s chocolate tart last?
It will keep for 4 days in the fridge. For longer storage, freeze slices individually.

Can I make mini chocolate tarts instead of one large tart?
Yes, simply divide the pastry into smaller tart tins. Baking time for the pastry will be shorter—about 10–12 minutes.

What is the best chocolate to use?
Mary Berry recommends a good-quality dark chocolate (at least 70% cocoa) for the perfect balance of richness and flavor.

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Other Recipes You May Like:

• Mary Berry Glazed Fruit Tartlets
• Mary Berry French Apple Tart
• Mary Berry Rhubarb Tart Recipe

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