Dark Chocolate Tart

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Dark Chocolate Tart

by Lin Weixian

Satisfy your deepest chocolate cravings with this Dark Chocolate Tart! The luxurious Dark Chocolate filling, velvety and smooth, goes perfectly well with the tart shell. Prepare to help yourself to second servings! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 4-6


  • Kalingo Ganache
    • 200g Cream
    • 60g Sugar
    • 60g Glucose
    • 200g Valrhona Kalingo
    • 60g Unsalted butter, room temperature

    Tart Shell Dough

    • 160g Icing sugar
    • 200g Cake flour
    • 200g Bread flour
    • 160g Unsalted butter, cold
    • 90g Whole egg
    • 5g Vanilla extract (optional)


          For Kalingo Ganache

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Bring to boil cream, sugar and glucose.

  4. Finish off by adding butter and mix until fully incorporated.

  5. Set aside for later use.

    For tart shell dough

  6. Prepare the workstation.

  7. Scale the ingredients.

  8. Mix well icing sugar, cake flour and bread flour.

  9. Cut in cold butter to form mealy texture.

  10. finish off by adding eggs to form a dough.

  11. Set aside in the chiller till firm enough to be rolled out.

  12. Bake at 180°C till golden brown.

  13. Allow ganache to set in chiller before serving.

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