Chocolate and Berry Tart

A decadent chocolate tart, topped with your favourite summer berries.

  1. Grease a 22cm pie dish, line with pastry and trim or fold the excess. Pinch edges to neaten.
  2. Prick the pastry base with a fork and chill for 30 minutes.
  3. Preheat oven to 180°C. Line pastry with baking paper and fill with baking beans or rice and bake blind for 15 minutes.
  4. Remove from oven; remove the baking paper and baking beans and bake pastry for 10 minutes. When brown, remove pastry and cool on a rack.
  5. In a bowl, beat cream cheese and sugar until smooth. Mix in sour cream, vanilla essence and dissolved gelatine. Stir in melted chocolate. Mix well.
  6. Pour the chocolate filling into the cooled pastry case and chill until set.
  7. Before serving, pile the berries in the middle of the tart and dust with icing sugar.
Meal Type:
Prep Time:
45 mins
Cooking Time:
25 mins


2 sheets Pams Sweet Short Pastry, defrosted

400g cream cheese

¼ cup Pams Caster Sugar

½ cup sour cream

¼ tsp Pams Imitation Vanilla Essence

1 tsp gelatine dissolved in ¼ cup boiling water, then cooled

300g Pams Dark or Milk Chocolate buttons, melted and cooled

2 cups mixed berries (strawberries, raspberries,


Pams Icing Sugar for dusting