Skip to content
Black forest tart recipe

Black forest tart recipe

7 ratings

A rich, chocolate twist on a classic fruit tart filled with luxe crème pâtissière. See method

  • Serves 8
  • 45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
  • 396 calories / serving
  • Vegetarian


For the pastry

  • 180g (61⁄4oz) plain flour
  • 30g cocoa powder
  • 125g unsalted butter
  • 30g (11⁄4oz) icing sugar
  • 1 large egg yolk

For the crème pâtissière

  • 350ml (12fl oz) full-fat milk
  • 4 large egg yolks
  • 15g (1⁄2oz) plain flour
  • 15g (1⁄2oz) cornflour
  • 25g (1oz) caster sugar
  • 50g (2oz) melted plain dark chocolate
  • 4 tsp cocoa powder

For the topping

  • 600g (1lb) mixed berries
  • 3 tbsp seedless raspberry jam

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 58%
  • Sugars

    20g 22%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 40.7g Protein 7.9g Fibre 3.8g


  1. Put the flour, butter, cocoa powder, butter, icing sugar and 1 large egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.
  2. Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
  3. To make the crème pâtissière, heat the milk almost to boiling; leave to cool. In a bowl, whisk the egg yolks and caster sugar until thick and pale. Add the flour, cornflour and cocoa powder; whisk until smooth.
  4. Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring for 3-4 minutes, until very thick and coating the back of the spoon.
  5. Stir in the dark chocolate. Pour the mixture into the tart case, spread level and chill for 4 hours, or until set.
  6. Arrange the berries on top of the crème pâtissière. In a pan, gently heat the raspberry jam. Cool for 2 minutes, then spoon or brush over the fruit.

See more Dessert recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus