Mary Berry Chocolate Tart Recipe

Mary Berry’s Chocolate Tart is a classic British dessert featuring a crisp, buttery shortcrust pastry filled with a silky, smooth dark chocolate ganache. Rich yet elegant, this chilled tart offers a melt-in-the-mouth texture and a luxurious finish perfect for special occasions or anytime you fancy a decadent treat.

By Mary Berry
From Mary Berry Recipes

This chocolate tart scores a Nutri-Score of D due to the richness of butter and cream balanced with high-quality dark chocolate. Each slice offers intense flavour and creamy texture along with significant calories and fats, making it a dessert to enjoy moderately and with appreciation.

Method

1. Make the pastry: Rub the cold butter into the plain flour and icing sugar until the mixture looks like fine breadcrumbs. Stir in the egg yolk and just enough cold water to bring the dough together. Wrap in cling film and chill for 30 minutes. This chilling step makes the pastry easier to handle and helps prevent shrinking during baking.
2. Blind bake the tart shell: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Roll out the pastry on a lightly floured surface, line your 9-inch tart tin, then trim the edges neatly. Prick the base with a fork, line with baking paper and fill with baking beans or weights to keep the base flat while baking. Bake for 15 minutes, then carefully remove the weights and bake for another 10 minutes until golden and crisp. Allow to cool completely before filling.
3. Prepare the chocolate filling: Heat the double cream in a saucepan just until it starts to simmer—do not boil. Remove from the heat, then add the chopped dark chocolate and butter. Stir gently until everything melts into a smooth, glossy ganache. Add a pinch of sea salt for depth or optional flavourings like orange zest, vanilla extract, or a splash of liqueur if desired.
4. Fill and chill: Pour the ganache into the cooled tart shell and smooth over with a spatula. Refrigerate the tart for at least 2 hours, ideally overnight, to allow the filling to set to a silky, firm texture.
5. Serve: Garnish your tart with fresh berries, whipped cream, grated chocolate, or chopped nuts as preferred. Slice carefully with a warm knife for clean portions and enjoy chilled.

Suggested Wine Pairing

Mary Berry’s Chocolate Tart pairs wonderfully with wines that either complement the rich chocolate or provide a fresh contrast. Here are three excellent wines under £12.50 from UK supermarkets:

• Majestic Classic Port – Sweet, rich, and full-bodied, this port enhances the deep chocolate notes and offers a velvety finish.
• Waitrose Côtes du Rhône Rouge – A smooth, medium-bodied red with berry and spice undertones that balance the tart’s richness.
• Sainsbury’s Sparkling Rosé – Light and fruity bubbles refresh the palate and contrast the creamy ganache beautifully.

What can you serve with this

1. Fresh raspberries or strawberries: Their bright acidity cuts through the tart’s richness and adds a refreshing balance.
2. Lightly whipped cream: Adds a soft, airy texture, complementing the creamy chocolate filling.
3. Espresso or cappuccino: The bitter coffee notes pair naturally with chocolate, enhancing the dessert experience.
4. Crushed pistachios or hazelnuts: These add a crunchy texture and nutty flavour that contrast with the smooth ganache.

FAQs for Mary Berry Chocolate Tart

• Can I make Mary Berry’s chocolate tart in advance? Yes, it can be prepared up to 2 days ahead and kept covered in the fridge.
• Can I use milk chocolate instead of dark chocolate? Yes, but the tart will be sweeter and set more softly; reduce cream slightly to help it firm up.
• Is it possible to make this tart gluten-free? Absolutely. Use gluten-free flour in the pastry for a gluten-free version.
• Why did my ganache split or turn grainy? This usually happens if the cream is overheated or the chocolate isn’t stirred gently. Use gentle heat and stir slowly until smooth.
• Do I need to blind bake the pastry shell? Yes, blind baking ensures the pastry stays crisp and prevents sogginess from the ganache filling.

Nutri-score Health Check

This recipe scores a D on the Nutri-Score scale, reflecting a dessert with rich, indulgent ingredients balanced by some nutritional positives.

Positive Factors

• Dark chocolate provides antioxidants and less sugar than milk alternatives.
• Moderate use of flour and butter creates a stable shortcrust pastry contributing to satiety.

Negative Factors

• Butter and double cream together increase saturated fat and calorie content.
• Sugar adds to the energy density making the dessert rich and calorie-heavy.

Note: Nutri-Score is an automated evaluation based on ingredients and should be used as a general guide. This tart is perfect for occasional indulgence.