A rich and decadent chocolate tart topped with fresh berries.
1. Preheat oven to 180ºC bake. Use a little butter to grease a tart/quiche tin (approximately
25cm wide, 3-4cm deep), ideally with removable base.
2. Line the tin with pastry, trimming to fit. Cover with baking paper, fill with baking beads and
blind bake for 15 minutes. Remove the beads and bake for a further 5-10 minutes, until
3. While pastry case cooks, heat cream, milk, sugar and salt together in a medium
saucepan, stirring occasionally until gently simmering. Remove from heat and add
chocolate. Leave to sit for a couple of minutes, then whisk until smooth. Cool for a further
couple of minutes then whisks in eggs and vanilla.
4.Pour tart filling into the pastry case and bake for 20-25 minutes until just set. Leave to cool at
Decorate with fresh berries to serve. Sprinkle roughly chopped or grated chocolate over
The tart can be made up to a day in advance and refrigerated until required.