Millionaires' Marbled Chocolate Tart

Rich, decadent marbled chocolate in a shortcrust pastry bake. Try this Jus Rol recipe which is sure to be a hit at your dinner table.

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Bake Level
Moderate
Serves
8 Servings
Bake time
35 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Tart Tin

Nutrition estimate

1 slice

  • Calories 350 kcal
  • Fat 22.0 g
  • Saturated fat 10.0 g
  • Carbohydrates 34.0 g
  • Sugars 20.0 g
  • Fibre 1.0 g
  • Protein 4.0 g

Tips from our bakers

For Millionaires' Marbled Chocolate Tart

How to Roll Shortcrust Pastry

For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Place pastry dough on surface and lightly…...
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How to Roll Shortcrust Pastry360

Common questions

What is the difference between puff pastry and shortcrust pastry?
Puff pastry is built from many layers of dough and fat that expand in the oven for a flaky, risen finish. Shortcrust is a simple rubbed-in or creamed fat-and-flour mix that bakes crisp and 'short' (tender and crumbly) with little lift. Use puff when you want height and flakes (vol-au-vents, turnovers); use shortcrust for tarts, quiches, and pies where a firm shell matters.
Do I need to blind bake shortcrust pastry for every tart?
No. Blind bake when the filling is very wet, sets quickly, or does not need long in the oven—classic for custard, lemon curd, or no-bake-style fillings. For fillings that bake a long time at a similar temperature to the pastry, you can sometimes bake raw shell and filling together, though blind baking still helps avoid a soggy base.
Why does my shortcrust shrink in the tin?
Shrinkage usually comes from gluten that was overworked, dough that was not rested, or the pastry being stretched into the tin instead of lifted and eased in. Chill the lined tin before baking, avoid stretching, and rest the dough after rolling so gluten relaxes.
How do I stop a soggy bottom on a shortcrust tart?
Blind bake until the base is dry and lightly coloured, seal with a thin layer of egg white or chocolate if appropriate, brush hot jam on fruit tarts, or sprinkle a little ground nuts or semolina on the base. A metal tin and a hot oven for the initial bake also help crisp the underside.
How thick should I roll shortcrust for a tart case?
About 3–4 mm is typical for a standard tart—thin enough to cook through without being brittle, thick enough to handle. Thinner shells bake faster; very thick bases can be doughy in the centre.
How long should shortcrust rest in the fridge?
At least 30 minutes after mixing is common; many recipes suggest an hour or overnight. Resting relaxes gluten and firms the fat so the pastry is easier to roll and less likely to shrink.
How do I know when blind-baked shortcrust is done?
The pastry should look dry, feel crisp to the touch, and be an even golden colour—especially the base. Underbaked shells stay pale and soft and will sog with wet filling.
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How to Roll Shortcrust Pastry360

Guide

How to Roll Shortcrust Pastry

1 Sep 18
1 min read
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