SwissBake® Innovative Baking Solutions

Chocolate Berry Tart Recipe

27 Mar 2025

Indulge in a rich and creamy chocolate mousse tart with a crisp cookie tart base, silky dark chocolate ganache, and fresh berries. Perfect for cafés, bakeries, and dessert lovers

27 Mar 2025

Bake Temp 160-180℃

Mixing Time 6-7 mins

Bake Time 13-15 mins

Prep Time 60 mins

PRODUCT SPOTLIGHT

Ingredients

Tart Base (Cookie Tart)

SwissBake® Holiday Cookie Mix – 1000 gm

Water – 100 gm

Unsalted Butter – 260 gm

Chocolate Mousse Filling

SwissBake® Schoko Mousse – 400 gm

Cold Milk – 1000 gm

Dark Chocolate Ganache

Dark Chocolate (55-60%) – 250 gm

Fresh Cream (35%) – 125 gm

Unsalted Butter – 25 gm

Garnish

Mixed Berries (Strawberries, Raspberries, Blueberries) – as needed

Edible Flowers – as needed

Method

Tart Base (Cookie Tart)

1. In a planetary mixer with a paddle attachment, mix SwissBake® Holiday Cookie Mix with water and butter at slow speed for 1 minute.

2. Scrape down the sides and mix again at medium speed for 2 minutes until a dough forms.

3. Wrap the dough in cling film and refrigerate for 15 minutes.

4. Roll out the dough to 4-5 mm thickness and cut into tart ring molds.

5. Bake at 160–180°C for 13-15 minutes in a deck oven until golden brown.

6. Let the tart bases cool completely before filling.

Chocolate Mousse Filling

1. Place SwissBake® Schoko Mousse and cold milk in a mixing bowl.

2. Whip at high speed for 6–7 minutes until smooth and aerated.

3. Pipe the mousse into the cooled tart bases and refrigerate for 60 minutes to set.

Dark Chocolate Ganache

1. Heat cream in a saucepan until just simmering. Pour over chopped dark chocolate.

2. Let it sit for 1 minute, then mix until smooth. Add butter and mix well.

3. Allow it to cool slightly before piping.

Assembly & Garnishing

1. Pipe dark chocolate ganache over the set mousse layer.

2. Decorate with fresh berries and edible flowers.

3. Serve immediately or chill until serving.

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