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Chocolate tart with berries

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This rich, creamy chocolate tart is the ultimate indulgence. Topped with mixed berries and buttercream, it’s a must-try dessert for your next get-together.

  • Serves6
  • Cook time30 minutes
  • Prep time30 minutes, + cooling & 6½ hours chilling time
Chocolate tart with berries


  • 1 3/4 cups (260g) plain flour
  • 1/2 cup (50g) hazelnut meal
  • 2 tbs caster sugar
  • 180g Devondale Unsalted Butter, chopped
  • 1 egg, separated
  • 2 tbs iced water
  • Mixed berries, to decorate
  • Bought vanilla buttercream, to decorate
  • Chocolate Easter eggs, to decorate


  • 1 cup (250ml) thickened cream
  • 1/4 cup (55g) caster sugar
  • 300g dark chocolate, finely chopped
  • 70g Devondale Unsalted Butter, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the filling, place the cream and sugar in a small saucepan. Bring to the boil over high heat. Remove from heat. Stir in the chocolate and butter until melted and combined. Set aside for 1 hour to cool.
  2. Step 2

    Meanwhile, process the flour, hazelnut meal and sugar in a food processor until combined. Add butter and egg yolk and process until the mixture resembles fine breadcrumbs. Add iced water and pulse until dough comes together. Turn onto a floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 mins to chill.
  3. Step 3

    Preheat oven to 200°C. Roll out dough between 2 sheets of baking paper until large enough to line a 10cm x 35cm (base measurement) rectangular fluted tart tin with removable base. Line tin with pastry and place in the fridge for 15 mins to chill.
  4. Step 4

    Line pastry with baking paper. Fill with pastry weights or rice and bake for 10 mins. Remove weights or rice and baking paper. Reduce oven to 160°C. Bake for 15 mins or until light golden. Set aside in the pan to cool.
  5. Step 5

    Pour filling into the pastry case. Place in the fridge for 6 hours or overnight or until set.
  6. Step 6

    Decorate the tart with mixed berries, buttercream and Easter eggs.