Chocolate Tarts

chocolate tart.00 00 04 31.Still008 结果 pinit View Gallery 4 photos
chocolate tart.00 00 04 31.Still008 结果 pinit
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Chocolate Tarts

Difficulty: Beginner Cook Time 15 mins Total Time 15 mins
Cooking Temp: 320  °F Servings: 3
Best Season: Suitable throughout the year


Chocolate Tarts are a rich and decadent dessert that features a crisp, buttery tart shell filled with a smooth and velvety chocolate ganache. These tarts are perfect for any special occasion, offering a luxurious and indulgent treat that is sure to impress.

The tart shell is made from a mixture of flour, butter, sugar, and a touch of salt, which is rolled out and pressed into tart pans. The shells are baked until golden brown and crisp, creating the perfect base for the chocolate filling.

The chocolate ganache is made from high-quality dark chocolate and heavy cream, melted together until smooth and glossy. The ganache is poured into the baked tart shells and allowed to set in the refrigerator until firm.

Chocolate Tarts can be garnished with a variety of toppings such as fresh berries, a dusting of powdered sugar, or a drizzle of caramel sauce for added elegance. The result is a dessert that is both visually appealing and incredibly delicious, with the rich chocolate flavor complementing the buttery tart shell perfectly.

These tarts are ideal for dinner parties, holidays, or any celebration where you want to offer a sophisticated and indulgent dessert. Their combination of crisp tart shell and smooth chocolate ganache makes Chocolate Tarts a favorite among chocolate lovers.


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Tart Shell

Chocolate Filling


  1. Soften the butter. Add in powdered sugar and use a hand mixer to beat until well combined. Sift in cake flour, salt, almond flour and cocoa powder and beat until well combined. Add in 15g egg and mix well.

  2. Place the dough onto the parchment paper and cover it with another sheet of parchment paper, roll it flat, about 2.5 mm thick. Let it chill in the fridge for about 10 minutes.
  3. Slice three strips for the sides, shape the strips into each tart ring, press firm and seal the ends. Trim the edges. Let cool in the fridge.
  4. Put rest of the dough together, cover with parchment paper, roll it flat, and let it chill in the fridge for 10 minutes.
  5. Preheat the oven to 320℉(160℃). Place each tart ring onto the dough and cut out the bottom. Trim the edges.
  6. Use a fork to prick some holes in the bottom. Send into the oven to bake for 15 minutes.
  7. In a clean bowl, put together heavy cream and chocolate chips, microwave a few minutes to melt the chocolate chips and mix well. Add in butter and mix well.
  8. Fill each baked tart shell with chocolate mixture, let chill for 15 minutes, dust with cocoa powder and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: chocolate tarts, tarts
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