Mary Berry’s Chocolate Truffle Tart is a decadent dessert that combines a buttery pastry crust with a rich, creamy chocolate truffle filling. This indulgent tart is perfect for dinner parties or special occasions and is surprisingly simple to make. With its velvety chocolate center and elegant presentation, it’s a show-stopping treat that will impress any guest.
What Is Mary Berry’s Chocolate Truffle Tart?
Mary Berry’s Chocolate Truffle Tart features a crisp shortcrust pastry base filled with a smooth and rich chocolate ganache made from high-quality dark chocolate and cream. This tart is garnished with whipped cream, chocolate shavings, or fresh berries for a luxurious finish.
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Why You Should Try This Recipe
- Luxuriously Decadent – Rich, creamy chocolate filling with a crisp pastry base.
- Perfect for Special Occasions – An elegant dessert that’s easy to make ahead.
- Versatile Toppings – Customize with whipped cream, berries, or nuts.
- Simple Yet Impressive – Minimal ingredients with a stunning result.
- Chocolate Lover’s Dream – Ideal for satisfying any chocolate craving.
Ingredients Needed to Make Mary Berry’s Chocolate Truffle Tart
For the Pastry Crust
- All-Purpose Flour (1 ¼ cups or 150g) – For the tart base.
- Butter (½ cup or 115g, cold and cubed) – Creates a flaky crust.
- Icing Sugar (2 tbsp) – Adds a touch of sweetness.
- Egg Yolk (1 large) – Helps bind the dough.
- Cold Water (1-2 tbsp) – To bring the pastry together.
For the Chocolate Truffle Filling
- Dark Chocolate (200g or 7 oz, chopped) – High-quality chocolate for a smooth ganache.
- Heavy Cream (1 cup or 250ml) – Adds richness to the filling.
- Butter (2 tbsp, softened) – Enhances the silky texture of the ganache.
- Vanilla Extract (1 tsp) – Adds depth of flavor.
Optional Toppings
- Whipped Cream – For a light contrast.
- Chocolate Shavings – For garnish.
- Fresh Berries – Adds a pop of color and freshness.
Instructions to Make Mary Berry’s Chocolate Truffle Tart
Prepare the Pastry Crust
- Combine Dry Ingredients: In a mixing bowl, add the flour and icing sugar. Rub the cold cubed butter into the flour mixture using your fingers or a pastry cutter until it resembles breadcrumbs.
- Add Egg Yolk and Water: Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together, adding more water if needed.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to fit a 9-inch tart pan. Carefully press it into the pan, trimming any excess.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the pastry with parchment paper and fill with baking weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5-7 minutes until golden. Let the crust cool completely.
Prepare the Chocolate Truffle Filling
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
- Add Butter and Vanilla: Stir in the softened butter and vanilla extract until fully combined.
Assemble the Tart
- Pour the Filling: Pour the chocolate ganache into the cooled pastry crust, smoothing the top with a spatula.
- Chill the Tart: Refrigerate the tart for at least 2 hours or until the filling is set.
Garnish and Serve
- Add Toppings: Decorate the tart with whipped cream, chocolate shavings, or fresh berries as desired.
- Slice and Enjoy: Slice the tart with a sharp knife and serve chilled or at room temperature.
What Goes Well with Mary Berry’s Chocolate Truffle Tart
- Whipped Cream – Light and airy, complements the rich ganache.
- Espresso or Coffee – Balances the sweetness of the tart.
- Fresh Raspberries or Strawberries – Add a refreshing contrast.
- Vanilla Ice Cream – For an extra indulgent dessert.
- Salted Caramel Sauce – Drizzle on top for a decadent twist.
Expert Tips for Making the Best Chocolate Truffle Tart
- Use High-Quality Chocolate – The flavor of the tart depends on the chocolate, so choose the best you can find.
- Chill the Pastry Dough – Chilling prevents the crust from shrinking during baking.
- Don’t Overheat the Cream – Warm it gently to avoid splitting the ganache.
- Let the Ganache Set Fully – Allow enough time for the filling to firm up in the fridge.
- Use a Hot Knife to Slice – Run a knife under hot water and wipe dry before slicing for clean cuts.
Easy Variations of Mary Berry’s Chocolate Truffle Tart
- Add Liqueur – Stir in 1-2 tbsp of Baileys, Grand Marnier, or Kahlua for a boozy twist.
- Milk Chocolate Tart – Substitute dark chocolate with milk chocolate for a sweeter flavor.
- Nutty Tart Base – Add ground almonds to the pastry dough for a nutty taste.
- Salted Chocolate Tart – Sprinkle a pinch of sea salt over the ganache before it sets.
- Spiced Ganache – Add a pinch of cinnamon or cayenne for a warm, spicy note.
Best Practices to Store Mary Berry’s Chocolate Truffle Tart
- Refrigerate leftovers – Store them in an airtight container in the fridge for up to 3 days.
- Freeze for Longer Storage – Freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator.
Best Practices to Reheat Mary Berry’s Chocolate Truffle Tart
- Serve Chilled or Room Temperature – This tart is best served chilled or at room temperature and does not require reheating.
How Can I Make Mary Berry’s Chocolate Truffle Tart Healthier?
- Use Dark Chocolate with High Cocoa Content – Opt for chocolate with at least 70% cocoa for less sugar.
- Lighten the Crust – Use a whole wheat pastry crust for added fiber.
- Reduce Butter – Replace some of the butter with Greek yogurt in the ganache for a lighter option.
- Skip the Toppings – Serve plain without additional cream or sugar.
Nutrition Value (per slice)
- Calories: 360
- Fat: 25g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 3g
Final Words
Mary Berry’s Chocolate Truffle Tart is a luxurious dessert that’s as indulgent as it is simple to prepare. With its buttery crust and smooth chocolate filling, this tart is perfect for any celebration or as an elegant end to a meal. Pair it with your favorite toppings, and enjoy the rich, velvety goodness of this irresistible treat!
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- Jamie Oliver Genoise Cake
- Mary Berry Coconut Tarts
- Delia Smith Genoa Cake
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Mary Berry Chocolate Truffle Tart
- Prep Time: 30
- chilling time for the pastry: 30
- Cook Time: 20
- Total Time: 1 hour 20 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chocolate Truffle Tart features a crisp shortcrust pastry base filled with a smooth and rich chocolate ganache made from high-quality dark chocolate and cream. This tart is garnished with whipped cream, chocolate shavings, or fresh berries for a luxurious finish.
Ingredients
For the Pastry Crust
- All-Purpose Flour (1 ¼ cups or 150g) – For the tart base.
- Butter (½ cup or 115g, cold and cubed) – Creates a flaky crust.
- Icing Sugar (2 tbsp) – Adds a touch of sweetness.
- Egg Yolk (1 large) – Helps bind the dough.
- Cold Water (1-2 tbsp) – To bring the pastry together.
For the Chocolate Truffle Filling
- Dark Chocolate (200g or 7 oz, chopped) – High-quality chocolate for a smooth ganache.
- Heavy Cream (1 cup or 250ml) – Adds richness to the filling.
- Butter (2 tbsp, softened) – Enhances the silky texture of the ganache.
- Vanilla Extract (1 tsp) – Adds depth of flavor.
Optional Toppings
- Whipped Cream – For a light contrast.
- Chocolate Shavings – For garnish.
- Fresh Berries – Adds a pop of color and freshness.
Instructions
Prepare the Pastry Crust
- Combine Dry Ingredients: In a mixing bowl, add the flour and icing sugar. Rub the cold cubed butter into the flour mixture using your fingers or a pastry cutter until it resembles breadcrumbs.
- Add Egg Yolk and Water: Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together, adding more water if needed.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to fit a 9-inch tart pan. Carefully press it into the pan, trimming any excess.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the pastry with parchment paper and fill with baking weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5-7 minutes until golden. Let the crust cool completely.
Prepare the Chocolate Truffle Filling
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
- Add Butter and Vanilla: Stir in the softened butter and vanilla extract until fully combined.
Assemble the Tart
- Pour the Filling: Pour the chocolate ganache into the cooled pastry crust, smoothing the top with a spatula.
- Chill the Tart: Refrigerate the tart for at least 2 hours or until the filling is set.
Garnish and Serve
- Add Toppings: Decorate the tart with whipped cream, chocolate shavings, or fresh berries as desired.
- Slice and Enjoy: Slice the tart with a sharp knife and serve chilled or at room temperature.
