This chocolate tart starts with a crisp, chocolatey biscuit base and finishes with a silky, glossy ganache filling that slices cleanly but melts on the tongue. The flavour is deep and rich without being heavy, with that lovely contrast between the snappy crust and creamy centre. It is very achievable for beginners because there is no pastry to roll and no tricky baking. Total time is about 3 hours 30 minutes, including chilling.
Ingredients
For the biscuit base
- 250g digestive biscuits (or rich tea biscuits)
- 2 tbsp cocoa powder (about 15g)
- 120g unsalted butter, melted
- Pinch of fine salt
For the chocolate filling
- 300g dark chocolate (60-70%), finely chopped
- 300ml double cream
- 25g unsalted butter, cut into small cubes
- 2 tbsp golden syrup (or honey)
- 1 tsp vanilla extract
To finish (optional)
- Cocoa powder, for dusting
- Fresh raspberries or strawberries
- Chocolate curls or grated chocolate
- Small pinch of flaky sea salt
How to Make This Chocolate Tart
- Prepare the oven and tin: Preheat the oven to 180°C or 160°C fan. Grease a 23cm loose-bottom tart tin and line just the base with a circle of baking parchment.
- Crush the biscuits: Blitz the biscuits in a food processor until you have fine crumbs (or put them in a bag and crush with a rolling pin). Tip into a bowl and stir through the cocoa powder and salt.
- Mix in the butter: Pour over the melted butter and mix until the crumbs look like damp sand and hold together when pressed.
- Press in the base: Tip the mixture into the tin. Press firmly over the base and up the sides using the back of a spoon or the base of a glass. Take your time here because a well-packed crust slices cleanly.
- Bake to set: Bake for 8 to 10 minutes, just to set the crust and deepen the chocolate flavour. Leave the base in the tin and cool completely.
- Make the ganache: Put the chopped dark chocolate and cubed butter into a heatproof bowl. Warm the cream and golden syrup in a small saucepan until steaming hot but not boiling, then pour it over the chocolate. Leave it undisturbed for 2 minutes.
- Stir until glossy: Stir gently from the centre in small circles until smooth and shiny, then stir in the vanilla. If there are a few stubborn pieces of chocolate, set the bowl over a pan of barely simmering water for 20 to 30 seconds and stir again.
- Fill and chill: Pour the ganache into the cooled biscuit base and level the top. Chill for 2 to 3 hours, or until set with a slight wobble in the centre.
- Finish and serve: Dust with cocoa (if using), add berries or chocolate curls, and slice with a warm knife for the cleanest edges.
Tips
How do I stop the biscuit base from crumbling when I slice it?
Make sure the crumbs are fine and evenly coated in butter, then press very firmly into the tin. Baking the base for 8 to 10 minutes also helps it set into a sturdier crust.
Why is my ganache split or grainy?
This usually happens if the cream was too hot or the ganache was stirred too aggressively at the start. Let it cool for a minute, then stir gently from the centre. If it still looks split, warm it very briefly over low heat and stir slowly until it comes back together.
How do I get clean, bakery-style slices?
Chill the tart until fully set, then dip a sharp knife in hot water and wipe it dry before each cut. It sounds fussy, but it makes a dramatic difference with ganache.
Can I make the base higher up the sides like a deep tart?
Yes. Use the same mixture but press it a little thicker up the sides and slightly thinner on the base. If you prefer a taller tart, use a 20cm tin and add 5 minutes to the base bake time.
Serving Suggestions
- A spoonful of softly whipped cream or crème fraîche
- Fresh raspberries, cherries, or sliced strawberries
- A drizzle of salted caramel sauce
- Espresso or strong black coffee alongside
Storage
Room temperature
Keep the tart out of direct heat and sun for up to 6 hours, which is ideal for serving. In a warm kitchen, the ganache will soften quickly, so refrigerate it between servings.
Refrigerator
Store covered in the fridge for up to 4 days. For the best texture, let slices sit at room temperature for 10 to 15 minutes before eating.
Freezing
Freeze the tart (whole or in slices) for up to 2 months. Wrap well in cling film and a layer of foil. Defrost overnight in the fridge, then let it sit for 10 minutes at room temperature before serving.
Nutrition
- Calories: 500 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 34 g
- Saturated fat: 20 g
- Sodium: 180 mg
Disclaimer: Nutrition values are estimates and will vary depending on the ingredients you use and your portion size.
FAQs
Can I make this chocolate tart without baking the biscuit base?
Yes. You can skip baking and chill the pressed base for 45–60 minutes until firm. Baking gives a slightly crisper, more set crust and makes slicing easier, but it is optional.
What tin size works best for a biscuit base chocolate tart?
A 23cm (9-inch) loose-bottom tart tin is ideal. If you use a 20cm tin the tart will be thicker and may need a little longer to set in the fridge.
Can I use milk chocolate instead of dark chocolate?
You can, but the filling will be sweeter and softer. For a firmer set, use 200g dark chocolate and 100g milk chocolate, or reduce the cream by about 50ml if using all milk chocolate.
Why won’t my ganache set properly?
Most often it needs more chilling time, especially if your fridge is very full or warm. It can also be caused by using chocolate with a lower cocoa percentage. Chill overnight if needed, and next time use 60–70% dark chocolate for a reliable set.
Chocolate Tart with Biscuit Base (Mary Berry-style)
Course: DessertCuisine: BritishDifficulty: Easy10
slices20
minutes10
minutes210
minutes500
kcal30
minutesA crisp chocolate biscuit base topped with a smooth dark chocolate ganache filling. Easy to make, simple to slice, and perfect for dinner parties or a weekend treat.
Ingredients
250g digestive biscuits or rich tea biscuits
2 tbsp cocoa powder (about 15g)
120g unsalted butter, melted
Pinch of fine salt
300g dark chocolate (60-70%), finely chopped
300ml double cream
25g unsalted butter, cubed
2 tbsp golden syrup or honey
1 tsp vanilla extract
Cocoa powder, to dust (optional)
Fresh berries or chocolate curls, to serve (optional)
Directions
- Preheat the oven to 180°C (160°C fan). Grease a 23cm loose-bottom tart tin and line the base with baking parchment.
- Blitz the biscuits to fine crumbs, then mix with cocoa, salt, and melted butter until evenly coated.
- Press the crumbs firmly into the tin (base and sides). Bake for 8-10 minutes, then cool completely.
- Put chopped chocolate and butter into a heatproof bowl.
- Heat the cream and golden syrup until steaming hot (not boiling), then pour over the chocolate. Leave 2 minutes.
- Stir gently from the centre until smooth and glossy, then mix in vanilla.
- Pour into the cooled base. Chill for 2-3 hours until set.
- Dust with cocoa and decorate as you like. Slice with a warm knife for clean portions.
Notes
- For the neatest slices, warm your knife under hot water and wipe dry between cuts.
- If your ganache looks grainy, keep stirring gently and it will usually come back together as it cools slightly.
- Let the tart sit at room temperature for 10 minutes before serving for the best texture.
