Chocolate Berry Caramel Tart

Baking parts

Chocolate sweet short crust pastry tart shell
Salted caramel - Coffee caramel - Chocolate hazelnut ganache - Hazelnut whipped ganache - Cocoa butter coating - Milk chocolate mousse - Chocolate discs

Total duration 2-3 hrs




Chocolate sweet crust pastry tart shell

  1. Beat together the butter and icing sugar in a stand mixer using a paddle attachment until pale and creamy. Add in the egg and vanilla, beat until well combined for 2 minutes.
  2. In a separate bowl combine the flour, cocoa powder and salt.
  3. Reduce the speed to low and gradually add in the dry mixture, mix until well combined. Portion the dough into 3 equal portions and roll the dough in between 2 sheets of baking paper and roll until 2mm thick. Freeze the sheets for 1hr before use.
  4. Lightly oil your 60mm diameter tart rings (preferably perforated so no blind baking is required). Cut 2cm wide by 20cm long strips.
  5. Mould the strips in the prepared rings and cut off any excess, sealing the seams of the strips. Stamp the ring on the rolled out dough to make the base, repeat to all the tart rings.
  6. Chill the prepared tarts in the freezer for 30 minutes before baking.
  7. Assemble the chilled tarts onto a tray lined with perforated silicone mat and bake in a preheated oven for 25-30minutes or until cooked through.
  8. Allow tarts to cool down slightly and remove from the rings. Allow to cool down completely.

Salted Caramel

  1. Place water and sugar into a saucepan over medium to low heat. Stir once and leave to cook to an amber colour. 
  2. Meanwhile heat the cream until warm. 
  3. When the caramel has turned a dark amber colour, remove from the heat and gradually pour in the hot cream, swirling the pan to mix the mixture. 
  4. Add in butter and salt and using a stick blender, emulsify until smooth. 
  5. Adjust salt if required. 
  6. Pour mixture into plastic takeaway container and set in the fridge overnight. 

Chocolate Raspberry Ganache

  1. Combine the raspberry puree and cream in a saucepan over medium to low heat. Bring to a simmer.
  2. In a separate bowl combine the trimoline, chocolate and salt. Pour in the hot cream mixture and stir to combine.
  3. Emulsify using a stick blender until silky. Add in the butter and emulsify until smooth.
  4. Lastly mix in the rose water and mix to combine. Pour mixture into a piping bag.


Tart Assembly

  1. Pipe a swirl of set salted caramel in the bottom of the prepared tart base filling 1/3 of the tart.  
  2. Fill in the remaining space with chocolate raspberry ganache just below the rim. Set aside in the fridge for 1-2hrs or until the ganache is set.


Raspberry Gel Insert

  1. Combine the raspberry puree and lemon juice into a saucepan over medium to low heat.
  2. Bring to a gentle simmer.
  3. Meanwhile combine the sugar and agar agar. Whisk into the puree mixture.
  4. Bring the mixture to a boil and boil for 2-3 minutes.
  5. Remove from the heat and pour mixture out onto a rectangular dish. Allow to cool in room temperature before transferring mixture into the fridge to set.
  6. Once the mixture is set, transfer the mix into a tall canister and using a stick blender blend until smooth. Add water if required to make a smooth gel consistency.
  7. Transfer mix into a piping bag and pipe into 3cm diameter half sphere silicon moulds. Swipe off excess and freeze until frozen overnight.
  8. Demould and store in an airtight container in the freezer.


Dark Chocolate Mousse

  1. In a small saucepan bring thickened cream (A) and water to a simmer over low heat.
  2. In a separate bowl combine the chocolates and salt. 
  3. Once the cream mixture has come to a simmer, remove from the heat and pour over chocolates. Stir to combined and using a stick blender emulsify until smooth. 
  4. Fold in the semi whipped cream in 3 stages and fold until well combined.
  5. Pour mixture into 2 piping bags.


Mousse Assembly

  1. Pipe the chocolate mousse into the the mould filling the globe silicon mould 20mm H’45mm diameter or a 45mm diameter half sphere silicon mould if you are unable to source this mould. 
  2. Using the back of a teaspoon coat the internal mould with the mousse. Pipe a small plume of the mousse in the mould and submerge one frozen raspberry gel insert in each mould cavity.
  3. Cover with more mousse and swipe off the excess mousse. Cover the surface with baking paper and freeze until frozen.
  4. Demould the frozen mousse and set aside in the freezer.


Chocolate Mirror Glaze

  1. Combine gelatine powder and water (A) in a separate bowl, allow to bloom. 
  2. Combine water (B), glucose syrup and sugar in a saucepan over medium to low heat, heat until the sugar has dissolved. 
  3. Meanwhile heat the cream to a gentle simmer, set aside. 
  4. Remove the sugar syrup mix off the heat and add in the cream, bloomed gelatine and cocoa powder. Whisk until well combined. 
  5. Using a stick blender, emulsify until smooth. Pass through a sieve and freeze or refrigerate for following day use. 



  1. Reheat the chocolate mirror glaze in the microwave in 30-40 sec intervals until melted, do not heat above 30-35ºc. 
  2. Assemble the frozen mousse on a wire wrack on top of a tray lined with go between or glad wrap.
  3. Carefully glaze the frozen mousse and allow the excess glaze to drip off. Transfer the glazed mousse on top of the set tart in the centre.
  4. Garnish the tart with alternating halves of blackberry and raspberries. Lastly garnish with a touch of edible gold leaf and allow to set in the fridge for 1-2 hrs before consumption.
  5. Best eaten within the first 2-3 days.

Chocolate sweet crust pastry tart shell

150g butter, room temperature

100g icing sugar

1 egg

215g plain flour

35g cocoa powder

3g salt

1 tsp vanilla bean paste

Salted Caramel

230g caster sugar
125g water
250g double cream
25g butter
5g sea salt flakes

Chocolate Raspberry Ganache

140g Raspberry puree
160g Thickened cream
34g Trimoline (can be replaced with glucose syrup or honey)
34g Butter
10g Rose water
345g 54% dark chocolate
3g Sea salt flakes

Raspberry Gel Insert

250g Raspberry puree
1 lemon, juiced
90g caster sugar
3g agar agar

Dark Chocolate Mousse

295g thickened cream (A)
65g water
215g 54% dark chocolate
215g milk chocolate
600g Thickened cream (B), semi whipped
3g sea salt flakes
Titanium dioxide, as required to achieve a white colour

Chocolate Mirror Glaze

8g gelatine powder
35g water (A)
75g water (B)
60g glucose syrup
180g caster sugar
60g cocoa powder
120g thickened cream

Assembly Extras

2 punnets raspberries
2 punnets blackberries
Edible gold leaf, optional