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Chocolate Tart – Bearby style!

Bearbys Chocolate Tart

A take on Jamie’s (dedicated to the lovely Victoria, my beautiful Niece). It is a total family favourite here. I have simply lost count of the many many times I have made this super easy tart. I make it that often that it’s not just a Chocolate Tart it’s Bearbys Chocolate Tart. It’s requested at EVERY family party always and usually I end up making two. That’s my nick name with the wonderful kids (not so much kids these days) but I’m still Bearby! Always have been always will be and I love that everyone still calls it Bearby’s Chocolate Tart

One very important think you must keep the pastry thin, really thin but with no holes and the filling should cut like butter. You don’t need much of this Chocolate Tart to satisfy that chocolate craving, it really is so yummy and rich. I switch between half milk, half dark, however you can decide yourself. And I see no reason why you couldn’t add a bit of orange zest? Chocolate orange – yum!

I serve a small piece with raspberries and a smudge of single cream – flipping lovely!

Have a go and let me know how you get on – oh and leave me a comment below the recipe. I love your comments

Thanks Cx (Bearby)


  • 1 packet of chilled Sweet Shortcrust pastry (or make it yourself if you have the time)
  • 300ml Double Cream
  • 25g Caster Sugar
  • Pinch of Salt
  • 50g Butter
  • 200g good quality Real Chocolate – if you like strong chocolate use half and half milk and plain – if you want it a little milkier use 150g milk, 50g plain etc, broken into pieces
  • 2 tablespoons milk approx.

Preparation Method

Preheat the oven Gas 4/180°C/350°F. Loose bottomed flan tin 23cm / 9 inch

  1. Take the chilled Sweet Shortcrust Pasty out the fridge and roll out. Line the loose bottomed tin with the pasty. Try not tot have any cracks or pin over the top of the pastry in the tin and remove the waste pastry.
  2. Bake blind (scrunch up some greaseproof paper and put in some rice, or baking beans).
  3. Bake for 15 minutes, remove paper and rice and pop back in the oven for a further 10-15 minutes. Make sure its baked on the bottom and golden brown. Leave to cool.
  4. In a saucepan add the Double Cream, Caster Sugar and a pinch of Salt and bring to the boil. Watch it! REMOVE from heat – add Chocolate & Butter, keep stirring until it is all blended and smooth.
  5. Finally stir in the Milk. Let it cool a little.
  6. Pour into the pastry case and leave to cool minimum 3 hours, pop in the fridge overnight.
  7. Remove from fridge approx. 30 minutes before you want to devour it!! Dust with Icing Sugar or Cocoa Powder – leave plain or decorate with raspberries! Serve very small portion with single cream, it’s rich!!!!