It can be fun to bake in autumn when more people are spending time indoors due to the cold weather, but some recipes can be overcomplicated and require a long list of ingredients.
However, Mary Berry’s chocolate tart is simple to make. After you prepare it, you just have to allow it to set in the fridge.
In her cookbook ‘Mary’s Foolproof Dinners, Mary wrote: “Delicious, rich and very naughty, this is a chocolate tart with a chocolate biscuit base. Be sure to use chocolate with around 40 percent cocoa solids to ensure a smooth texture and sets perfectly.
“The base of the tart is like rocky road without the marshmallows, so it is very indulgent! Removing the chocolate base from the tin, and then filling with mousse ensures it will come out of the tin easily when serving.”
This is the perfect party dessert recipe for an upcoming Halloween party or simply as a treat to have with a cup of tea to warm you up on a chilly October evening.
How to make Mary Berry’s Chocolate Tart
Ingredients
For the base:
- 100g of butter
- 135g of Bournville chocolate
- 165g of digestive biscuits
- Two tablespoons of golden syrup
For the chocolate mousse filling:
- 180g of Bournville chocolate
- 100g of caster cougar
- 300ml of double cream
- Four tablespoons of Baileys cream liquor
For the decoration:
- 12 truffle chocolates
- Icing sugar
Method
To begin with, line the base of a springform cake tin with baking paper, being careful not to butter the tin.
To make the base, Break the chocolate into pieces and place it in a heatproof bowl. Add the butter and golden syrup, then heat the bowl over a pan of simmering water.
Make sure the base of the bowl does not touch the water, then stir until you have a smooth chocolate sauce. Break the biscuits into large chunks, not crumbs, and add to the chocolate mixture
Spoon the biscuit mixture into the base of the tin and press down with the back of a spoon to make it level. Leave it to cool down, then chill it in the fridge for 30 minutes until you have a firm biscuit base.
Take the spring sides off the cake tin and remove the biscuit base from the tin. Peel off the baking paper and place the biscuit base inside the cake tin.
To make the filling: Break up the chocolate and place it in a food processor. Blit until the chocolate is a powder.
Place the caster sugar in a saucepan with six tablespoons of water. Dissolve the sugar over low heat until you have a clear mixture, then boil for one minute.
Pour the sugar syrup into the food processor and blitz until the chocolate has completely melted, then add the Baileys.
Add the cream to a large bowl and whisk until medium-firm peaks. Pour the chocolate mixture into the cream and fold together until smooth. Spoon on top of the biscuit base and chill in the fridge overnight.
To decorate: Arrange the chocolate truffles around the edge of the tart and dust lightly with icing sugar.
Serve straight from the fridge, and enjoy your incredibly tasty chocolate tart
