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Mary Berry Chocolate Truffle Tart

Mary Berry Chocolate Truffle Tart
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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

  1. 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.
  2. 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.
  3. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. Add Butter and Vanilla: Stir in the softened butter and vanilla extract until fully combined.

Assemble the Tart

  1. Pour the Filling: Pour the chocolate ganache into the cooled pastry crust, smoothing the top with a spatula.
  2. Chill the Tart: Refrigerate the tart for at least 2 hours or until the filling is set.

Garnish and Serve

  1. Add Toppings: Decorate the tart with whipped cream, chocolate shavings, or fresh berries as desired.
  2. Slice and Enjoy: Slice the tart with a sharp knife and serve chilled or at room temperature.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chocolate-truffle-tart/