How to make a perfect Chocolate Tart

Ingredients

• 120 g Unsalted Butter (room temperature, for tart shell)
• 20 g Cocoa Powder (unsweetened, for tart shell)
• 30 g Almond Flour (finely ground, for tart shell)
• 80 g Powdered Sugar (for tart shell)
• 15 g Corn Starch (for tart shell)
• 2 large Eggs (room temperature, for tart shell)
• 100 g Cake Flour (sifted, for tart shell)
• 80 g Hazelnut Praline (homemade or store‑bought, for crisp layer)
• 100 g Milk Chocolate (high‑quality, for crisp layer)
• 100 g Dark Chocolate (70% cocoa, for crisp layer and ganache)
• 30 g Corn Flakes (or Photon cereal, for crisp layer)
• 200 ml Heavy Cream (for ganache, full‑fat)
• 30 g Unsalted Butter (ganache) (room temperature, added to ganache for shine)
• 30 ml Water (for chocolate glaze)
• 30 ml Light Corn Syrup (for chocolate glaze)
• 80 g Granulated Sugar (for chocolate glaze)
• 100 g Sweetened Condensed Milk (for chocolate glaze)
• 2 sheets Gelatin Sheets (bloomed in cold water, for glaze stability)

Instructions

1. Prepare Tart Shell Dough

   In a mixing bowl, cream the 120 g butter until light, then sift together cocoa powder, almond flour, powdered sugar, and corn starch. Add the dry mix to the butter, mix briefly, then add the eggs in 3‑4 additions, mixing after each. Finally sift the cake flour and fold it in until a smooth dough forms.

   Time: PT10M

2. Chill Dough

   Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up before baking.

   Time: PT0M

3. Bake Tart Shells

   Preheat oven to 350°F (175°C). Press the chilled dough evenly into the tartlet pans, prick the base with a fork, and bake for 15 minutes until set. Let cool on a rack.

   Time: PT15M

   Temperature: 350°F

4. Make the Crunchy Crisp Layer (Crustian)

   Melt the milk chocolate and dark chocolate together in a saucepan over low heat. Remove from heat, stir in the hazelnut praline until smooth, then fold in the corn flakes gently so they stay crunchy. Spread the mixture evenly over the cooled tart shells and press lightly without crushing the flakes.

   Time: PT10M

5. Prepare Chocolate Ganache

   Heat the heavy cream in a saucepan to 50°C (122°F). Meanwhile, melt the dark and milk chocolate together to 40‑50°C (104‑122°F). Combine the melted chocolate with the warm cream using a hand blender, then add the 30 g butter and blend until glossy and without air bubbles.

   Time: PT5M

   Temperature: 50°C

6. Fill Tart Shells with Ganache

   Pour the ganache into each tart shell, filling to within a few millimetres of the rim to leave space for the glaze. Smooth the top with a spatula.

   Time: PT2M

7. Set Ganache

   Place the filled tartlets in the refrigerator and let them set for 2‑3 hours until firm.

   Time: PT0M

8. Bloom Gelatin for Glaze

   Place the gelatin sheets in a bowl of ice‑cold water for 5 minutes to soften, then squeeze out excess water.

   Time: PT5M

9. Make Chocolate Glaze

   In a saucepan combine water, corn syrup, and granulated sugar. Heat to 103°C (217°F), then remove from heat. Stir in the condensed milk, softened gelatin, and 150 g dark chocolate until fully melted and smooth. Blend briefly with the hand blender to eliminate bubbles.

   Time: PT15M

   Temperature: 103°C

10. Cool and Apply Glaze

    Allow the glaze to cool to about 30‑35°C, then gently pour over each tartlet, covering the ganache completely. Smooth the surface with a spatula.

    Time: PT5M

11. Final Set

    Re‑frigerate the glazed tarts for another 30 minutes to let the glaze firm.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

38 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Cocoa Powder: Dutch‑process cocoa powder
• Instead of Almond Flour: Ground almonds
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Corn Starch: Potato starch
• Instead of Eggs: Egg substitute (1 tbsp each)
• Instead of Cake Flour: All‑purpose flour (with less protein)
• Instead of Hazelnut Praline: Nutella (less crunchy)
• Instead of Milk Chocolate: Semi‑sweet chocolate
• Instead of Dark Chocolate: Bittersweet chocolate
• Instead of Corn Flakes: Rice crispies
• Instead of Heavy Cream: Half‑and‑half (less rich)
• Instead of Unsalted Butter (ganache): Margarine
• Instead of Light Corn Syrup: Glucose syrup
• Instead of Granulated Sugar: Caster sugar
• Instead of Sweetened Condensed Milk: Evaporated milk + sugar
• Instead of Gelatin Sheets: Powdered gelatin (1 tsp)

Equipment Needed

• Mixing Bowl
• Whisk
• Hand Blender
• Saucepan
• Thermometer
• Tartlet Pans
• Spatula
• Fine Mesh Sieve (optional)
• Microwave (optional)
• Beaker or Heat‑proof Bowl (optional)

Critical Steps — Do Not Skip

• Cream butter and incorporate dry ingredients without over‑mixing.
• Do not crush the corn‑flake crisp layer when spreading.
• Avoid incorporating air into the ganache while blending.
• Maintain precise temperatures for ganache and glaze to ensure smooth texture.
• Bloom gelatin properly for a stable glaze.

Chef Tips from the Video

• Use high‑quality couverture chocolate for the best shine and flavor.
• Room‑temperature butter yields a more tender crust than cold butter.
• A kitchen scale ensures precise ratios, especially for the delicate ganache.
• If you prefer a less sweet tart, reduce the powdered sugar in the crust by 20%.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze individually wrapped for up to 1 month; thaw in fridge before serving.

Room temperature: Not recommended; chocolate glaze may melt.

Make-Ahead Tips

• The tart shells can be baked a day ahead and kept in an airtight container.
• The crisp layer can be prepared and stored in the fridge for up to 2 days.
• Ganache sets well after refrigeration; you can fill the shells a few hours before serving.
• Chocolate glaze can be made the night before; simply re‑heat gently before use.

Frequently Asked Questions