Mary Berry’s Chocolate Truffle Tart
If you're looking for the ideal sophisticated dessert to round off a special meal, look no further than Mary Berry's indulgent chocolate truffle tart, complete with a crisp biscuit base and a rich, Bailey's-spiked chocolate filling.
Introduction
Delicious, rich and very naughty, this is a chocolate tart with a chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensures it has 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.
Ingredients
| For the base: | |
|---|---|
| 100g (3½oz) | butter |
| 135g (4¾oz) | Bournville chocolate, broken into pieces |
| 2½ tbsp | golden syrup |
| 165g (5½oz) | Nice biscuits |
| For the chocolate mousse filling: | |
| 180g (6¼oz) | Bournville chocolate, broken into pieces |
| 100g (3½oz) | caster sugar |
| 4 tbsp | Baileys cream liquor |
| 300ml (½ pint) | pouring double cream |
| For the decoration: | |
| 12 | truffle chocolates |
| icing sugar, to dust |
Essential kit
You will need: a 23cm (9in) springform tin and a food processor.
Method
Line the base of a 23cm (9in) springform tin with non-stick baking paper. (Do not butter the tin.)
To make the base, measure the butter, chocolate and golden syrup into a bowl. Heat gently over a pan of simmering water, making sure the base of the bowl doesn’t touch the water, until melted, stirring until smooth.
Break the biscuits into large and chunky pieces, not crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm.
Release the spring sides and remove the firm biscuit base from the tin. Discard the baking paper underneath, then return the biscuit to the tin base and re-secure the springform sides.
To make the filling, place the chocolate in a food processor. Whiz until you have a fine powder. Measure the caster sugar into a saucepan with 6 tablespoons of water. Dissolve over a low heat until clear. Boil for 1 minute. Pour the sugar syrup into the food processor and whiz until the chocolate has melted. Add the Baileys and whiz again.
Whisk the cream in a large bowl until medium–firm peaks. Pour the chocolate mixture into the cream and carefully fold together until smooth. Spoon on to 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. Make sure you serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate.
Cut into wedges to serve, with extra pouring cream, if liked.
Mary’s Tip: Can be made up to a day ahead. Freezes well.
Reviews
