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.