Chocolate Berry Tart

This Chocolate Berry Tart features a crisp rectangular pastry base filled with silky chocolate mousse and topped with fresh raspberries and strawberries. The balance of rich chocolate and tangy fruit creates a luxurious yet refreshing dessert. Perfect for special occasions or as an indulgent treat to share.

Prep Time 30

Cook Time 20

Chill/Cooling 50

Total Time 1 40

Servings Slices

Ingredients

Instructions

In a bowl, rub the butter into the flour until it resembles breadcrumbs.
250 g plain flour, 125 g unsalted butter
Stir in the icing sugar, then add the egg yolk and cold water. Mix until the dough comes together.
50 g icing sugar, 1 egg yolk, 2 tbsp cold water
Wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C (160°C fan).
Roll out the dough on a floured surface and press it into a rectangular tart tin. Prick the base with a fork, line with baking paper, and fill with baking beans.
Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes. Cool completely.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Allow to cool slightly.
200 g dark chocolate
In a separate bowl, whip the double cream, icing sugar and vanilla extract until soft peaks form.
300 ml double cream, 2 tbsp icing sugar, 1 tsp vanilla extract
Gently fold in the melted chocolate until smooth.
Pour the mousse into the cooled pastry shell, smoothing the top. Chill in the fridge for at least 2 hours to set.
Just before serving, arrange the raspberries and strawberries on top of the tart.
100 g fresh raspberries, 100 g fresh strawberries
Slice and enjoy!

Equipment

baking beans

Nutrition

Chocolate Berry Tart

Ingredients

For the tart base:

For the chocolate mousse filling:

For the topping:

Instructions

Equipment

Nutrition