Chocolate mousse tart with blackberries and port

A rich, creamy filling in a buttery shortcrust case, balanced by fresh blackberries and a syrupy port glaze. It’s an indulgent dessert perfect for celebrating late summer and early autumn flavours.

By Matt Tebbutt
From Saturday Kitchen

 

---

This chocolate mousse tart scores Nutri-Score C, reflecting a rich dessert with moderate sugar and fat, balanced by fruit and dairy components. Enjoy in moderation as a special treat.

---

---

Ingredients

For the chocolate mousse tart

• 4 free-range eggs
• 180g caster sugar
• 380g dark chocolate
• 250g unsalted butter
• 1 ready-made 30cm sweet shortcrust pastry case

For the blackberries and port

• 300ml tawny or ruby port
• 1 cinnamon stick
• 300g blackberries
• 400g thick soured cream, to serve

---

Method

1. Preheat the oven to 160°C (140°C fan, Gas 3).
2. Whisk eggs and caster sugar for 5 minutes with an electric whisk at high speed, until volume doubles.
3. Melt dark chocolate and butter in a bowl over simmering water, avoiding water contact. Stir occasionally until combined and let cool slightly until just warm to touch.
4. Slowly pour chocolate mixture into eggs and fold gently to combine thoroughly. Pour into tart case and bake for 25 minutes. Remove and cool to room temperature.
5. For blackberries and port, heat port and cinnamon stick in a saucepan over medium heat and simmer for 5 minutes.
6. Add blackberries, reduce heat, and cook gently for 5 minutes to soften berries.
7. Remove blackberries with a slotted spoon and set aside. Increase heat and simmer port to reduce to a syrupy glaze, about 10 minutes.
8. Slice the cooled tart and serve topped with blackberries, port glaze, and a spoonful of soured cream.

---

Additional Notes

• The mousse sets best if chilled for at least 1 hour before serving.
• Use high-quality dark chocolate for a richer flavour.
• Port glaze can be made ahead and reheated gently before serving.

---

What can you serve with this

1. Vanilla ice cream: The cool creaminess balances the rich chocolate mousse.
2. Fresh mint leaves: Add a refreshing note that complements the berries and port glaze.
3. Espresso: Provides a robust contrast that enhances the chocolate flavours.

---

FAQs for Chocolate Mousse Tart with Blackberries and Port

• Can I make this tart ahead of time? Yes, prepare the tart and port glaze in advance and chill before serving.
• What type of chocolate is best? Use good-quality dark chocolate with at least 70% cocoa for depth of flavour.
• How long should I chill the mousse? Chill for at least 1 hour for best set and texture.
• Can I substitute soured cream? Yes, crème fraîche or mascarpone can be used for a similar effect.
• Is this tart suitable for vegetarians? Yes, it contains no meat or gelatin.

---

Nutri-score Health Check

The chocolate mousse tart scores a Nutri-Score C, reflecting its rich sugar and fat content balanced with fruit and dairy. Enjoy as a decadent treat within a balanced diet.

Positive Factors

• Contains blackberries, a source of vitamins and antioxidants.
• Soured cream adds protein and calcium.

Negative Factors

• High in saturated fat due to butter and chocolate.
• Contains a significant amount of sugar.

This Nutri-Score is calculated automatically and serves as a nutritional guide.