I've been experimenting a lot with various types of tarts recently. Just the other day, I posted my delicious lemon tart, and today, I'm sharing this decadent dark chocolate tart topped with berries. This is the perfect chocolate tart for a special occasion. It not only tastes fantastic, but it looks stunning. It is a real showstopper of a dessert.
This easy dessert is the perfect treat for a chocolate lover all year round, especially in the summer when raspberries and strawberries are in season. It also makes a great Valentine's Day or dinner party dessert.
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Ingredients
For this tart recipe, you'll need quality ingredients. Find good quality chocolate with at least 70% cocoa solids. With your fruit, you'll want to seek out fruit that is as fresh as possible. The strawberries and raspberries should be sweet and not too soft.
For the tart crust
- plain flour
- cold butter, cut into small cubes
- icing sugar
- egg yolk
- cold water
For the Chocolate Ganache Filling:
- small pieces of chopped chocolate
- heavy cream
- unsalted butter
- vanilla extract
- sea salt (maldon salt)
For the topping:
- Fresh strawberries, halved
- Fresh raspberries
- Fresh blueberries
- Candied ginger, chopped
See recipe card for quantities.
Instructions
Place all the shortcrust pastry ingredients in a food processor and pulse until a dough forms.
Transfer to a work surface and gather into a ball with your hands. Wrap in cling film.
Chill for at least 15 minutes.
Grease a 23cm/9in loose-bottomed or silicon fluted tart tin and dust the base with flour.
Roll out the pastry on a floured surface until it's 10 cm/4 in larger than the tin.
Carefully drop the pastry into the tin. Press pastry into corners and up the sides, pressing overhang lightly over the rim.
Press pastry into the flutes and lightly prick the base with a fork (not all the way through). Place on a baking sheet, cover loosely with cling film, and chill for 30 minutes.
Preheat oven to 200C/180C Fan/Gas 6.
Remove cling film, line the pastry case with foil or parchment paper to support sides, and fill with baking beans or sugar.
Bake for 12-15 minutes until set, then remove foil and beans/sugar.
Return the baked tart shell to the oven for 10–12 minutes until pale golden and completely dry.
Set aside to cool while preparing the tart filling.
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.
Remove from heat and add the chopped dark chocolate, butter, vanilla, and salt to the hot cream.
Let sit for 1-2 minutes, then whisk or stir with a small spatula until smooth.
Pour the chocolate filling into the cooled crust and spread evenly.
Refrigerate for at least 2 hours or until set.
Decorate the tart with fresh strawberries, raspberries, blackberries, and chopped candied ginger. Slice and serve chilled.
Substitutions
- Dairy-free: To make dairy-free, use a vegan cream and butter instead.
- Gluten-free: Use a gluten-free flour blend instead of plain flour
- Vegan: To make it vegan, use a shop-bought vegan pastry and replace the butter and cream in the filling with vegan alternatives
Variations
- Fruit selection: This recipe uses strawberries, raspberries, and blueberries, but you can use any combination of fruits.
- Chocolate: Use good-quality milk chocolate. If you aren't a fan of dark chocolate, you can even use white chocolate for a completely different taste.
- Nuts: Add some chopped nuts into your chocolate filling for a twist on this recipe. Adds a lovely texture to your finished tart.
Equipment
- Silicone or tart pan with removable bottom
- Saucepan for making the filling
- Whisk
Storage
This tart will keep in the fridge for up to 3 days. Just put on a plate and cover in plastic wrap or foil. Do not leave it out for long periods, as the chocolate filling will soften too much at room temperature.
This tart does not freeze well, so I don't recommend freezing it. The pastry crust can be made a day in advance.
Top Tip
Make sure you use butter straight from the fridge for the pastry dough.
FAQ
Yes, just ensure it is good quality. White chocolate also works.
Yes, you can, although it won't taste as good.
Yes, you can. I prefer the taste of homemade pastry, but if you'd like to save time, use shop-bought instead.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Decadent Chocolate Tart with Berries and Candied Ginger
Ingredients
For the pastry
- 250 plain flour
- 100 g cold butter cut into small cubes
- 25 g icing sugar
- 1 egg yolk
- 1 tablespoon cold water
For the Chocolate Filling:
- 8 oz 225g dark chocolate (70% cocoa), chopped
- 1 cup 240ml heavy cream
- 2 tablespoon 28g unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- Fresh strawberries halved
- Fresh raspberries
- Fresh blackberries
- Candied ginger chopped
Instructions
Prepare the Crust:
- Place all the pastry ingredients in a food processor and use the mix or pulse setting until a dough forms. It shouldn't be too sticky or too dry. It is too sticky if the dough sticks to your hands when you try to roll it into a ball, and it is too dry if the dough doesn't stick together properly. If it is too sticky, add a little extra flour and if it is too dry, add a little water.
- Transfer your dough to a work surface and shape it into a ball with your hands. Wrap in cling film. Chill for at least 15 minutes. Grease a 23cm/9in loose-bottomed or silicon, fluted tart tin by rubbing the surface with butter then sprinkle the base with flour. Tap the tin upside down to remove any excess flour.
- Roll out your pastry on a floured surface until it's 10cm/4in larger than the tin. Carefully drop the pastry into the tin. Press the pastry into corners and up the sides, prestrim off any excess pastry. Lightly prick the base with a fork (not all the way through).Place on a baking tray, cover loosely with cling film, and chill for 30 minutes.
- Preheat oven to 200C/180C Fan/Gas 6. Remove the cling film, line the pastry case with foil or parchment, and fill with baking beans or sugar. Bake for 12-15 minutes until set, then remove foil and beans/sugar.
- Return the empty case to the oven for 10–12 minutes until pale golden and completely dry. Set aside to cool while preparing the filling.
Make the Chocolate Filling:
- Heat the cream in a saucepan over medium heat until it just starts to simmer, but do not let it boil. Remove from heat and add the chopped dark chocolate, the butter, vanilla, and salt. Let sit for 1-2 minutes to give the chocolate and butter time to partially melt, then whisk until smooth.
Assemble the tart:
- Pour the chocolate filling into the cooled pastry crust and spread evenly. Refrigerate for at least 2 hours or until set.
Garnish & Serve:
- Decorate the tart with the fresh strawberries, raspberries, blueberries, and chopped candied ginger. Slice and serve chilled.
Notes
Substitutions
- Dairy-free: To make dairy-free, use a vegan cream and butter instead.
- Gluten-free: Use a gluten-free flour blend instead of plain flour
- Vegan: To make it vegan, use a shop-bought vegan pastry and replace the butter and cream in the filling with vegan alternatives
Variations
- Fruit selection: This recipe uses strawberries, raspberries, and blueberries, but you can use any combination of fruits.
- Chocolate: Use good-quality milk chocolate. If you aren't a fan of dark chocolate, you can even use white chocolate for a completely different taste.
- Nuts: Add some chopped nuts into your chocolate filling for a twist on this recipe. Adds a lovely texture to your finished tart.
Fay
Friday 4th of April 2025
This dish is so easy to make and loved by all.