Mary Berry Chocolate Tart Recipe

This crisp, rich Mary Berry Chocolate Tart is made with dark chocolate, double cream, and sweet shortcrust pastry, and ready in 1 hour 45 minutes. Slicing through the crumbly shell reveals a perfectly set, silky dark chocolate center. I always make this when I need a reliable, stunning dessert for guests.

Why This Classic Works

I used to struggle with chocolate tarts either cracking or refusing to set. Mary Berry’s exact ratio of eggs to double cream solves that problem completely.

The sweet shortcrust pastry provides the ideal crisp barrier for the rich filling. I learned that blind baking the crust properly is the real secret to avoiding a soggy bottom.

Mary Berry Chocolate Tart Ingredients

For the Pastry:

• 175g plain flour
• 75g chilled butter, cubed
• 2-3 tbsp cold water

For the Filling:

• 200g plain dark chocolate, chopped
• 300ml double cream
• 2 large eggs
• 2 tbsp caster sugar

How To Make Mary Berry Chocolate Tart

1. Make the pastry: Rub the chilled butter into the plain flour until it resembles breadcrumbs, then bind with cold water until a dough forms.
2. Chill and roll: Wrap the dough and chill in the fridge for 30 minutes, then roll it out and line a 23cm tart tin.
3. Blind bake: Line the pastry with baking paper and baking beans, then bake at 190°C (170°C fan) for 15 minutes. Remove the beans and bake for 5 more minutes until lightly golden.
4. Melt the chocolate: Heat the double cream in a pan until just simmering, remove from the heat, and stir in the chopped dark chocolate until smooth.
5. Whisk the eggs: In a separate bowl, whisk the eggs and caster sugar together, then gently fold this into the warm chocolate mixture.
6. Bake the tart: Pour the filling into the pastry crust and bake at 160°C (140°C fan) for 20-25 minutes until just set with a slight wobble in the center.

Recipe Tips

• Use cold butter: This keeps the pastry crisp and prevents the crust from shrinking in the oven.
• Do not boil the cream: Too much heat will cause the chocolate to seize and turn your filling grainy.
• Watch the wobble: The tart continues to set as it cools, so remove it from the oven when the center still jiggles slightly.

What To Serve With Chocolate Tart

A dollop of lightly whipped cream or a scoop of vanilla bean ice cream balances the intense richness of the dark chocolate. You can also serve it with fresh raspberries or a sharp fruit coulis to cut through the sweetness.

How To Store

Keep the tart covered in the fridge for up to 3 days. Let it sit at room temperature for 20 minutes before serving for the best texture.

FAQs

Can I use store-bought pastry?
Yes, a good quality ready-rolled sweet shortcrust pastry works perfectly if you are short on time.

Why did my chocolate filling crack?
Overbaking is the most common cause. Pull the tart from the oven while the center still has a slight wobble.

Can I freeze this tart?
It is best eaten fresh, as freezing can alter the silky texture of the chocolate filling and make the pastry soft.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 120mg
• Total Carbohydrate: 35g
• Protein: 6g

Try More Recipes:

• Mary Berry Chocolate Birthday Cake Recipe
• Mary Berry Chocolate Chip Cookies Recipe
• Mary Berry White Chocolate Cheesecake Recipe