Raspberry Dark Chocolate Tarts

kawaii bear chocolate tarts

Dark chocolate tarts (top) and raspberry dark chocolate tarts (bottom) ~


Chocolate Tart Crust
100g of plain flour
30g almond flour
10g cocoa powder
50g icing sugar
1 medium size egg yolk
65g unsalted butter (soften)

Chocolate Ganache 
90g of dark chocolate chips
60ml of milk
22.5g unsalted butter

Tart Toppings
Icing sugar


Chocolate Tart Crust

  1. In a mixing bowl, sieve flour, cocoa powder, almond flour and icing sugar. Add the egg yolk and butter and mix well.
  2. Mix and knead until the dough comes together.
  3. Cover dough with cling wrap and flatten into a disc. Chill in the fridge for at least 1 hour.
  4. Remove chilled tart crust dough from fridge. Allow it to warm up a little until it can be rolled out without cracking.
  5. Roll out the dough and press into your tart mold. baking-tart-shell
  6. Cover with filled tart mold with cling wrap and set in the chiller for at least 10 minutes
  7. Preheat the oven to 170°C. Bake the tart crust until slightly brown (about 20-25 minutes). Do not unmold.

Chocolate Ganache Filling

  1. Bring a pot of water to a simmer. Add the milk and butter in a bowl and set it over the pot of boiling water. Turn off the heat when the butter has completely melted.
  2. Add in dark chocolate chips. Stir until the mixture is smooth and all chocolate has melted.
    tart filling - dark chocolate ganache
  3. When slightly cooled, pour the chocolate ganache filling into the baked tart crusts.
  4. Set in the chiller to cool for at least 1 hour or overnight.
  5. Unmold the tarts from the tart mold. Top with raspberries and sift some icing sugar over the raspberries.

Bon appétit!

delicious raspberry with dark chocolate filling

raspberries paired with rich dark chocolate ganache – a match made in heaven

cute bear chocolate tarts

kawaii bear dark chocolate tarts


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