Mary Berry’s Feathered Chocolate Tart - A Classic British Chocolate And Orange Dessert скачать в хорошем качестве

Mary Berry’s Feathered Chocolate Tart - A Classic British Chocolate And Orange Dessert

Mary Berry’s feathered chocolate tart is a timeless British dessert that’s elegant, indulgent, and surprisingly simple to make. This classic chocolate tart features a rich, silky chocolate filling, beautifully paired with a hint of fresh orange. Inspired by Mary Berry’s iconic baking style, this recipe delivers perfect balance, texture, and flavor every time. The feathered chocolate topping adds a stunning finish, making this dessert look bakery-worthy with minimal effort. It’s the perfect Valentine’s Day dessert for chocolate lovers who want something romantic but not overly complicated. The combination of dark chocolate and orange creates a luxurious, grown-up flavor that feels extra special. Whether you’re baking for a loved one or treating yourself, this tart is guaranteed to impress. If you love classic British baking, Mary Berry recipes, and elegant chocolate desserts, this one’s a must-try. Enjoy, Michael P.S. Don't forget to hit like and subscribe. Pastry Dough: In a medium bowl, cream 1/2 cup of butter, 1 1/2 teaspoons of sugar and 1/2 teaspoon of salt. Next, mash in 1 1/2 tablespoons of milk and 1 egg yolk. Lastly, stir in 1 cup of flour. Chill for 1 hour. Roll the dough out and line a pie pan. Preheat the oven to 400°. Pre-bake the pie shell for 20 minutes. In a medium bowl, melt 115g of chocolate with 75g of butter in the microwave for 1 minute. Then add 115g of sugar and 55g of flour and stir. Next, add 4 eggs. Mix until well combined and set aside. In a small bowl, melt 50g of white chocolate and 25g of butter in the microwave for 1 minute. Then add 35g of sugar and 25g of flour add stir. Next, add 2 egg yolks and the zest of 1 orange. Mix until well combined and transfer to a piping bag. Pour the chocolate mixture into the pir shell. Then pipe the white chocolate mixture in a spiral over the top of the tart. Then feather the top with a knife. Bake for 15 minutes at 400°. cool slightly before serving. Garnish with raspberries or other fruit.