## Indulge in Mary Berry’s Decadent Chocolate Tart: A Step-by-Step Guide
Autumn is the perfect time for baking, and Mary Berry’s chocolate tart is a recipe that will warm you from the inside out. This simple yet elegant dessert is perfect for a special occasion, a cozy evening in, or simply satisfying those chocolate cravings.
As Mary Berry herself says, this is a ‘delicious, rich and very naughty’ tart, with a chocolate biscuit base that’s like rocky road without the marshmallows. It’s the ultimate indulgence! The best part? This recipe is surprisingly easy to follow, even for novice bakers.
Here’s what you’ll need:
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 sugar
* 300ml of double cream
* Four tablespoons of Baileys cream liquor
For the decoration:
* 12 truffle chocolates
* Icing sugar
Let’s get started!
Creating the Base:
1.
Prepare your tin:
Start by lining the base of a springform cake tin with baking paper. No need to butter the tin – the chocolate will do the sticking for you!2.
Melt the chocolate:
Break the chocolate into pieces and place them in a heatproof bowl. Add the butter and golden syrup, then place the bowl over a pan of simmering water. Make sure the base of the bowl doesn’t touch the water. Stir continuously until you have a smooth, luscious chocolate sauce.3.
Combine the biscuit base:
Break the digestive biscuits into large chunks, not crumbs, and add them to the chocolate mixture. Stir gently to coat the biscuits evenly.4.
Press and chill:
Spoon the biscuit mixture into the prepared tin and press it down firmly with the back of a spoon, creating a level surface. Let it cool completely, then chill it in the fridge for at least 30 minutes until the base is firm and set.5.
Remove and prepare:
Once chilled, carefully remove the spring sides of the cake tin and gently lift the biscuit base out. Peel away the baking paper and place the base back into the tin. Now you’re ready for the luxurious filling!Whipping up the Chocolate Mousse:
1.
Melt the chocolate:
Break the chocolate into pieces and place them in a food processor. Blitz until the chocolate is a fine powder.2.
Make the sugar syrup:
In a saucepan, combine the caster sugar and six tablespoons of water. Slowly heat the mixture over low heat, stirring until the sugar dissolves completely and the mixture becomes clear. Bring it to a boil for one minute.3.
Combine the chocolate and syrup:
Carefully pour the hot sugar syrup into the food processor with the powdered chocolate. Blitz until the chocolate has melted completely and you have a smooth, silky chocolate mixture. Stir in the Baileys for an extra touch of decadence.4.
Whip the cream:
In a large bowl, whisk the double cream until it forms medium-firm peaks. This will create the light and airy texture of the mousse.5.
Fold it all together:
Gently fold the chocolate mixture into the whipped cream until it’s evenly combined and smooth. Don’t overmix – you want to maintain the airy texture.6.
Pour and chill:
Carefully spoon the chocolate mousse onto the chilled biscuit base, spreading it evenly to create a smooth top. Cover the tart and chill it in the fridge overnight. This will allow the flavors to meld and the mousse to set perfectly.Adding the Finishing Touches:
1.
Decorate with truffles:
Arrange the chocolate truffles around the edge of the tart, creating a beautiful, elegant border. Dust the entire tart lightly with icing sugar for a touch of sweetness and a beautiful, frosted appearance.2.
Serve chilled:
Serve your decadent chocolate tart straight from the fridge. It’s best enjoyed chilled, allowing the creamy mousse to melt in your mouth with each bite.Tips for Success:
*
Choose the right chocolate:
Mary recommends using a chocolate with around 40 percent cocoa solids. This will ensure a smooth texture and a perfectly set mousse.*
Don’t overbake the base:
The biscuit base should be firm but not hard. If it’s overbaked, it may become brittle and difficult to remove from the tin.*
Chill thoroughly:
The mousse needs time to set properly, so make sure to chill the tart for at least 4 hours, ideally overnight. This will ensure a beautiful, smooth finish.With its rich, decadent flavors and simple preparation, Mary Berry’s chocolate tart is a dessert that’s sure to impress. Get ready to enjoy a delicious and unforgettable treat!
