Golden Chocolate Tart
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Today’s recipe is all about chocolate!
Who doesn’t love chocolate? We are thrilled to share with you an original way to make chocolate tarts.
With a delicious chocolate "sablé" (shortbread biscuit), dark chocolate whipped ganache with a beautiful chocolate mousse texture, and creamy milk chocolate whipped cream, this chocolate dessert is just absolute perfection when it comes to making a chocolate dessert!
We adore this recipe and can’t wait for you to try it!
Bon appétit!
Difficulty: 
Prep time: 35 mins / Cook time: 12 mins / Servings: 6 tarts
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Milk Chocolate Whipped Cream
4.2 oz (120g) - Milk chocolate
2.8 oz (80ml) - Heavy cream (boiled)
7 oz (200ml) - Heavy cream (cold)
Dark Chocolate Whipped Ganache
3.9 oz (110ml) - Heavy cream (boiled)
2 tsp (10ml) - Vanilla extract
1 tsp (5ml) - Coffee extract
3 oz (90g) - Dark chocolate
7 oz (200ml) - Heavy cream (cold)
Chocolate Sablé
11.3 oz (320g) - Butter
4.9 oz (140g) - Powdered sugar
1 - Egg
1 tsp (6g) - Sea salt
6.3 oz (180g) - Almond flour
1.75 oz (50g) - Cocoa powder
2 cups (280g) - All-purpose flour
Golden Pellets
5.3 oz (150g) - Dark chocolate
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Milk Chocolate Whipped Cream
1 - Place the milk chocolate in a large mixing bowl and melt it in the microwave for 1 minute, in 30-second intervals. This will prevent the chocolate from burning. Then, use a silicone spatula to stir and melt any chunks that are left.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Add the 2.8 oz (80ml) of heavy cream to a small saucepan (or like us a saucier pan). Place over medium to high heat and bring to a boil.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".
3 - Once boiled, remove from the heat and pour over the melted chocolate. Use a silicone spatula to emulsify the cream and chocolate together.
4 - Finally, pour in the rest of the heavy cream and stir to combine everything together into a smooth ganache. Cover tightly, making sure the plastic wrap is in contact with the ganache, and refrigerate for 6 hours.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic.
Dark Chocolate Whipped Ganache
1 - Add the 3.9 oz (110ml) of heavy cream, vanilla, and coffee extract to a saucepan and bring to a boil.
2 - Meanwhile, add the dark chocolate to a large mixing bowl and pour the boiling cream over it. Then, emulsify into a smooth ganache using a silicone spatula.
3 - Once fully combined, add the remaining cold heavy cream to the ganache and mix until well combined. Finally, cover with plastic wrap and refrigerate for 6 hours.
Chocolate Sablé (Shortcrust)
1 - Add the butter and powdered sugar to a stand mixer bowl and mix together until creamy using the paddle attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
2 - While continuously mixing, add the egg and mix at full speed until combined.
3 - Once combined, add the sea salt, almond flour, cocoa powder, and flour to the dough and mix until well combined.
4 - Separate the dough into 4 equal pieces and place each piece between two sheets of parchment paper. Roll out thinly using a rolling pin, transfer them to a baking tray and then into the fridge for at least 1 hour.
5 - Preheat your oven at 330°F (165°C).
6 - Remove the top parchment paper from each chilled piece of dough. Cut 18 1.9 x 4.7 in (5 x 12 cm) rectangles using a ruler and a pairing knife. Then, delicately transfer each rectangle to a baking tray lined with parchment paper (or a bread baking mat) using an offset spatula.
7 - Dig small holes in the rectangles with a fork and bake them at 330°F (165°C) for about 12 minutes.
8 - When cooked, transfer the cookies to a cooling rack and let them cool completely.
Assembling The Chocolate Tarts
1 - Whip the dark chocolate ganache using a hand mixer until stiff peaks. Then, transfer it to a piping bag with a round pastry tip.
Tip: Our must-have hand blender is the Braun Multiquick Technology.
2 - Pipe the first layer of chocolate whipped ganache on a chocolate sablé, then stack a second chocolate sablé on top of that whipped ganache. Pipe the second layer of chocolate whipped ganache on it, and stack the last chocolate sablé on top.
3 - Once you have assembled all the tarts, refrigerate them for at least 1 hour.
Golden Pellets
1 - Finely chop 1.7 oz (50g) of the dark chocolate and set it aside.
2 - Microwave the rest of the dark chocolate in 30-second intervals until it reaches 131℉ (55℃).
Tip: We recommend using a good kitchen thermometer for accuracy.
3 - Add the chopped chocolate into the melted chocolate and stir together. Mix until the temperature reaches 86℉ (30℃).
4 - Then, crumple a sheet of parchment paper and reopen it to flatten it on your work surface.
5 - Pour the tempered chocolate on the parchment paper and spread it thinly using an offset spatula. Then, let the chocolate set for a couple of minutes (or until it does not stick to the touch anymore). Finally, cut small disks using a cookie cutter and let the chocolate set completely.
6 - Once the chocolate is fully set, delicately detach the disks and set them aside.
7 - Finally, brush the top of each disk with gold powder using a pastry brush.
Finishing The Chocolate Tarts
1 - Transfer the chilled milk chocolate cream into a stand mixer bowl and whip it for 3 minutes using the whisk attachment. Once whipped, transfer it to a piping bag with a saint honoré pastry tip.
2 - Stand each tart on one of its long edges and pipe the chocolate whipped cream on top. Finally, place 3 golden pellets on each tart.
3 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.