Mary Berry Chocolate Tart Biscuit Base Recipe

This rich Chocolate Tart Biscuit Base is a no-bake wonder as well as being incredibly sturdy! Crushing the chocolate biscuits creates a sandy, dark crumb, which along with the melted butter adds a firm, buttery snap to this tart shell that is so perfect for filling with ganache.

Mary Berry Chocolate Tart Biscuit Base Recipe Ingredients

• The Biscuit Base:
  • 275g (10 oz) dark chocolate digestive biscuits (or Bourbon biscuits)
  • 100g (4 oz) butter, melted
• The Classic Ganache Filling (to complete the tart):
  • 300ml (1/2 pint) double cream (heavy cream)
  • 300g (11 oz) plain chocolate (39-50% cocoa solids), broken into small pieces
  • 1 tsp vanilla extract
  • 25g (1 oz) butter (optional, for shine)

How To Make Mary Berry Chocolate Tart Biscuit Base Recipe

1. Crush the biscuits: Place the chocolate digestive biscuits into a plastic bag and crush them with a rolling pin until they resemble fine breadcrumbs. Alternatively, blitz them in a food processor for a few seconds.
2. Melt the fat: Melt the butter in a small saucepan over low heat (or in the microwave).
3. Combine: Stir the melted butter into the crushed biscuit crumbs. Mix thoroughly until every crumb is coated and the mixture looks like damp sand.
4. Press and shape: Tip the mixture into a 23cm (9 inch) loose-bottomed fluted tart tin. Using the back of a metal spoon, press the biscuits firmly into the base and up the sides of the tin. This is the most important step—pack it tight!
5. Chill: Place the tin in the fridge for at least 30 minutes to harden the butter and set the shape.
6. Make the ganache (optional but recommended): While the base chills, heat the double cream in a pan until just hot (but not boiling). Remove from heat. Add the chocolate pieces and butter. Stir until melted and glossy. Add vanilla.
7. Fill: Pour the chocolate ganache into the chilled biscuit base. Level the surface.
8. Set: Return the tart to the fridge for at least 2 hours until the filling is firm and set.
9. Serve: Remove from the tin and slice while cold.

Recipe Tips!

• The Spoon Press: Don’t just pat it down! You must use the back of a metal spoon to press the crumbs aggressively into the flutes of the tin. If the base is loose, the tart will crumble the moment you take it out of the tin!
• Biscuit Choice: Mary loves Chocolate Digestives because they have a chocolate coating and a wheat texture. If you use Bourbons (with the cream filling), you will need slightly less butter (about 75g) as the cream filling acts as a binder.
• Ganache Ratio: The classic Mary ratio is 1:1 cream to chocolate. If you use high-percentage dark chocolate (70%+), it will set very hard. Mary prefers semi-sweet (around 40-50%) for a softer, family-friendly bite.
• Room Temp Release: If the tart sticks to the tin base, sit the tin on a warm towel for 30 seconds. The butter in the base will soften just enough to release the tart without melting it.

What To Serve With Mary Berry Chocolate Tart Biscuit Base Recipe?

This Mary Berry Chocolate Tart Biscuit Base Recipe creates a tart that is incredibly rich! A dollop of unsweetened Crème Fraîche is the perfect partner to cut through the intense chocolate ganache. For a fruit contrast, pile fresh Raspberries or Strawberries on top of the tart before serving! If you are feeling festive, a dusting of edible gold glitter makes it a showstopper centerpiece.

How To Store Mary Berry Chocolate Tart Biscuit Base Recipe

• Refrigerate: Store the finished tart in the fridge. It keeps well for up to 3 days. The biscuit base actually gets slightly softer and fudgier on day 2.
• Freezing: This tart freezes beautifully! Wrap the tin in cling film and foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Mary Berry Chocolate Tart Biscuit Base Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 35g
• Carbohydrates: 30g
• Protein: 4g

Nutrition information is estimated per slice (base + filling).

FAQs

Try More Recipes:

• Mary Berry Banana Chocolate Chip Muffins Recipe
• Mary Berry White Chocolate and Raspberry Muffins Recipe
• Mary Berry Chocolate Roulade Recipe

Mary Berry Chocolate Tart Biscuit Base Recipe

Author: Chloe Saidani Cooking Method:Mixing Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: 30 minutesTotal time: 45 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A foolproof no-bake tart shell made from crushed chocolate biscuits. It sets firm in the fridge and provides the perfect crunchy vessel for a rich chocolate ganache.

Ingredients

• 275g chocolate digestives
• 100g butter
• Filling: 300ml cream, 300g chocolate

Instructions

1. Crush biscuits into fine crumbs.
2. Melt butter; stir into crumbs.
3. Press firmly into fluted tart tin.
4. Chill for 30 mins to set.
5. Melt cream and chocolate; pour into base.
6. Chill 2 hours until firm.

Notes

• Press firmly into the edges for a sharp shape.
• Use chocolate digestives for a double-choc hit.
• No baking required—just chill and serve!

Keywords:Mary Berry Chocolate Tart Biscuit Base Recipe