With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.

Today I am throwing away all that January nonsense about having to give up treats and start a strict fitness regime, because firstly, it’s crap and secondly, this January, of all Januarys, we don’t need any of that extra negative thinking in our lives. Instead I am encouraging you to indulge your tastebuds with this delicious black forest tart, curtsey of Tesco.


For the pastry:

  • 180g plain flour
  • 30g cocoa powder
  • 125g unsalted butter
  • 30g icing sugar
  • 1 large egg yolk

For the crème pâtissière and toppings:

  • 350ml full-fat milk
  • 4 large egg yolks
  • 15g plain flour
  • 15g cornflour
  • 25g caster sugar
  • 50g plain dark chocolate
  • 4 tsp coca powder
  • 600g mixed berries
  • 3 tbsp raspberry jam


Step 1) Firstly, ignore my quantities in the pictures and go with what I have written above. I made two of these pastries at the same time so that’s why it looks like a lot! For the pastry, mix together your flour (180g), cocoa powder (30g), icing sugar (30g) and then add it into a food processor with the butter (125g) and 1 large egg until it starts to form as a big clumpy mess. I found my food processor didn’t handle this well so I had to mix together in a bowl instead but basically is should become one big, smooth ball – and you may need to add a tsp of water or two to make that happen.

Step 2) Next roll out your ball of pastry on a lightly floured board until it’s about 5mm in thickness. Then place in a loose-based tart tin and let it chill in the fridge for half an hour.

Step 3) Next heat the oven to 190°C (or equivalent for gas/fan) and place some baking paper on top of the tart along with some baking beans if you have them. Unfortunately, I didn’t so instead I used a small plate that fit in the space nicely. Bake for 15 minutes, then remove the baking paper and beans (or plate) and bake for 5 more and then leave to cool down.

Step 4) Now it’s time to make the crème pâtissière. Start by heating the full-fat milk (350ml) until it boils and then place aside to cool down. Next whisk your 4 large egg yolks with the caster sugar (25g) until they are thick and pale. Bare in mind that if you do this by hand it will take a while! Add the cornflour (15g) and the cocoa powder (4 tsp) and whisk again.

Step 5) Now slowly whisk the milk into your mixture and place everything in a new pan. Stir together on a medium heat until it begins to thicken, then turn the heat low and let simmer, stirring for a few minutes until the mixture is very thick and hard to move. Add the dark chocolate (50g) and there you have it – fancy cream!

Step 6) Now that everything has cooled it’s time to add the crème pâtissière to the tart. Spread it evenly and then let the whole thing chill in the fridge for about 4 hours. When ready, add an even layer mixed berries (600g) and then heat up 3 tbsp of raspberry jam to be spooned evenly over the top.

Step 7) There we have it! A delicious Black Forest Tart and if you want that extra winter effect, add a sprinkle of icing sugar on top to really make it come together. Enjoy!

If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!