Sumptuous Double Chocolate Tarts

Indulge your senses with these exquisite Double Chocolate Tarts – a dessert that promises to captivate and delight with every luxurious bite. Perfectly balanced in richness and elegance, these individual treats are ideal for any occasion, from a sophisticated dinner party to a comforting teatime indulgence. Forget the fuss often associated with elaborate baking; this particular Chocolate Ganache Tart recipe simplifies the process with a remarkably easy-to-handle crust and a luscious, no-bake ganache filling that comes together effortlessly. Prepare to dazzle your guests and treat yourself to a truly unforgettable chocolate experience.

Unlike traditional pies that demand a challenging top crust, tarts inherently offer a more accessible baking journey. This recipe takes that simplicity a step further by featuring a decadent, silky smooth ganache that requires no oven time once prepared. The combination of a crisp, chocolatey shell and a creamy, melt-in-your-mouth filling creates a textural symphony that’s simply irresistible. Get ready to embark on a baking adventure that yields professional-looking results with minimal stress.

Double Chocolate Tartlet topped with a strawberry on a white plate

Contents

The Irresistible Allure of This Double Chocolate Ganache Tart Recipe

Why should this particular recipe be next on your baking list? The reasons are as rich and compelling as the tarts themselves. This isn’t just a dessert; it’s an experience, a celebration of chocolate in its most refined form. Here’s why these double chocolate ganache tarts deserve a prime spot in your culinary repertoire:

**A Symphony of Chocolate:** Imagine a tender, flaky chocolate pastry shell embracing a rich, velvety chocolate ganache filling. This recipe delivers precisely that – a deep dive into cocoa goodness from the very first crumb to the last silken spoonful. It’s an exquisite treat for serious chocolate lovers, offering layers of flavor and texture that truly elevate the dessert experience.
**Effortless Elegance:** The tart crust, made with the thoughtful addition of an egg, boasts incredible pliability. This makes it significantly less fussy and more forgiving to work with than many traditional pastry doughs. You’ll find it remarkably easy to press or roll into your tart pans, ensuring a perfect foundation every time. Coupled with the heavenly no-bake ganache filling, this recipe proves that impressive results don’t require daunting techniques.
**Personalized Indulgence:** Who doesn’t adore having their very own personal dessert? These individual chocolate tartlets are portioned perfectly, making them ideal for gatherings, intimate dinners, or even a well-deserved personal treat. They present beautifully on any plate, offering each guest a delightful, self-contained indulgence that feels special and luxurious.
**A Touch of French Sophistication:** Tarts are a cornerstone of French patisserie, embodying elegance and refined taste. Crafting these double chocolate tarts brings a piece of that Parisian charm into your home kitchen, allowing you to create a dessert that looks and tastes like it came from a high-end bakery.
**Joyful Simplicity:** Despite their gourmet appearance, the steps involved are straightforward and rewarding. From mixing the pliable dough to whisking the silky ganache, each stage of this recipe is designed for enjoyment, making the baking process as pleasurable as the eating.

This exceptional recipe for double chocolate tarts comes from my dear friend, Jill Colonna, a renowned expert in French patisserie and author of two beloved cookbooks, “Mad About Macarons” and “Teatime in Paris.” Jill is a true inspiration, not only sharing her incredible baking knowledge but also embodying the warmth and charm of French culinary culture.

It was Jill who generously taught me the art of crafting those iconic French macarons, unlocking the secrets to their delicate texture and vibrant flavors. Beyond her baking prowess, Jill leads an incredibly vibrant life in Paris, balancing the joy of caring for her two lovely daughters and her French husband with leading captivating culinary tours. These tours, highlighting the finest chocolates and macarons in the historic Saint-Germain-des-Prés district, offer an unparalleled immersion into Parisian gastronomy. My family and I were incredibly fortunate to experience one of these mini-tours with her, sampling blissful macarons, exquisite French pastries, and rich hot chocolate. Jill was every bit as delightful and amazing as a person as she is a baker, making our Parisian adventure truly unforgettable.

Sharing a delightful moment with Jill at Un Dimanche à Paris, a sweet respite during a sudden downpour!

Two Double Chocolate Tartlets on a white rectangular platter with two red handled forks

Mastering the Art of Tart Making: A Step-by-Step Guide

Tarts, at their core, are wonderfully versatile desserts, typically comprising two main components: the crust and the filling. Both can be either baked or no-bake, offering a spectrum of possibilities. This double chocolate tart recipe simplifies the process while delivering exceptional results. Here’s a comprehensive guide to crafting your perfect tart:

**Selecting the Right Pan:** The foundation of any great tart begins with the proper equipment. For these delightful individual chocolate tarts, 4-inch tart pans with removable bottoms are ideal. These pans make de-molding your beautifully baked shells incredibly easy, ensuring a flawless presentation every time. Make sure you have enough pans for your desired yield.
**Preparing the Dough:** Once you have your dough recipe ready (in this case, Jill’s fantastic chocolate pastry dough), ensure it’s properly chilled if required. Chilling helps the dough become more manageable and prevents shrinking during baking. When ready, gently roll out the dough to your desired thickness (typically 1/8 to 1/16-inch). Alternatively, for a less intimidating approach, you can simply press the dough directly into your tart pans. This method is especially user-friendly for beginners.

PRO-Tip: For perfectly neat and level tart rims, once the dough is fitted into the pans, gently run a rolling pin across the tops of the tart pans. This effortlessly trims away any excess dough, creating a clean, professional edge.
**Baking or Chilling the Crust:** Follow your specific recipe’s instructions for the crust. Some tarts call for a blind bake (baking the crust empty) before adding the filling, while others might require chilling the raw crust. For our chocolate pastry shells, a quick bake sets them beautifully, creating a sturdy yet tender base for the ganache. Allow the baked crusts to cool completely before proceeding to the next step.
**Crafting the Filling:** While your crusts are cooling, turn your attention to the filling. This is where the magic of the no-bake ganache truly shines. Prepare the ganache as directed, ensuring it reaches that perfectly smooth, glossy consistency. The beauty of a no-bake filling is that it saves oven time and reduces complexity, making the entire process quicker and more efficient.
**Assembling Your Tarts:** Once both your crusts are cool and your filling is prepared, it’s time for assembly. Carefully spoon or pour the ganache into each cooled tartlet shell. Distribute evenly to ensure every tart has a generous portion of the luscious filling.
**Setting and Finishing:** Depending on your filling, it may need to be baked or chilled to set. For our chocolate ganache, a stint in the refrigerator will firm it up to perfection. Once set, the final touch is garnishing! Adorn your tarts with fresh berries, a dollop of whipped cream, delicate chocolate curls, or simply a dusting of cocoa powder. Then, the best part: dig in and savor your homemade masterpiece!

Elevating Your Dessert: Creative Ways to Decorate Chocolate Tarts

The beauty of individual chocolate tarts lies not only in their exquisite taste but also in their charming presentation. Decorating these miniature masterpieces is a simple yet impactful way to elevate their appeal and add a personal touch. Here are some delightful ideas to make your chocolate tarts truly stand out:

**Classic Berry Bliss:** One of the easiest and most elegant ways to garnish individual chocolate tarts is with fresh berries. Plump, ripe strawberries, raspberries, blueberries, or a mix of all three add a vibrant pop of color and a lovely tart contrast to the rich chocolate. A delicate sprig of fresh mint placed alongside the berries enhances the visual appeal with a touch of green. When serving a full-sized tart, I prefer to garnish each slice individually as it’s served, ensuring every guest gets a beautifully presented portion.
**Whipped Cream & Chocolate Accents:** A dollop of lightly sweetened whipped cream is a timeless and luxurious accompaniment to chocolate tarts. For an extra layer of decadence, sprinkle chocolate curls or shavings over the whipped cream. This combination not only adds to the aesthetic but also introduces a delightful creamy texture that complements the ganache perfectly.
**Artistic Mounds for Full Tarts:** If you’re creating a larger tart for a show-stopping presentation, consider mounding whipped cream into the center, leaving a graceful perimeter of the chocolate ganache exposed. Top the cream with an array of colorful berries, candied nuts, or even a sprinkle of edible glitter. While this style might make slicing a tad more challenging, the visual impact when you bring it to the table is undeniably impressive and sure to draw gasps of admiration.
**Simple Elegance: Powdered Sugar or Cocoa:** Sometimes, less is more. For a minimalist yet sophisticated finish, a simple dusting of powdered sugar or a sifted layer of unsweetened cocoa powder can create a stunning effect. Use a small stencil (like a heart or star) for a playful touch, or simply cover the surface for a uniformly elegant look. This method highlights the deep, dark beauty of the chocolate beneath.
**Citrus Zest & Edible Flowers:** For a bright, aromatic twist, finely grate some orange or lemon zest over the tarts. The citrus notes pair wonderfully with chocolate. Edible flowers, such as pansies or violas, can add a delicate, romantic flair, transforming your tarts into miniature works of art.
**Caramel Drizzle or Nuts:** A fine drizzle of homemade or store-bought caramel sauce can add a touch of golden sheen and buttery flavor. Crushed toasted nuts like pecans, walnuts, or hazelnuts offer a delightful crunch and earthy undertones that complement the chocolate ganache beautifully.

Expert Tips for Crafting the Perfect Chocolate Tart

Achieving a truly exceptional chocolate tart is within your reach, and with a few insider tips, you can elevate your baking from good to absolutely outstanding. Pay attention to these details, and you’ll be rewarded with a dessert that tastes as professional as it looks.

**Embrace Quality Ingredients:** The secret to a truly memorable chocolate tart lies in the quality of your ingredients. This is not the time to cut corners. Invest in real butter – ideally European butter for its higher fat content and richer flavor, or at least a reputable name brand, as store brands can sometimes contain more water, affecting dough consistency. Opt for premium unsweetened cocoa powder (brands like Ghirardelli or Penzey’s are excellent choices) and high-quality dark chocolate bars (at least 60% cacao solids, semi-sweet or bittersweet). While chocolate chips can work in a pinch, premium bars melt more smoothly and offer a more profound chocolate flavor, contributing significantly to the luxurious texture of your ganache.
**Mind Your Butter Temperature:** For the flakiest, most tender tart crust, ensure your butter is at room temperature – not cold and hard, nor melted and oily. Softened butter creamed with sugar creates air pockets, leading to a lighter, more tender dough. However, always refer to your specific recipe, as some crusts (like shortcrust pastry) benefit from cold butter to create distinct layers. For this particular recipe, room temperature butter is key for a pliable, easy-to-work-with dough.
**Utilize a Baking Sheet for Support:** If you’re using tart pans with removable bottoms (which are highly recommended for easy unmolding and presentation), always place them on a sturdy baking sheet before transferring them in and out of the oven. This provides essential support, preventing accidental spills or buckling of the delicate crusts. As an added bonus, the baking sheet acts as a safeguard, catching any rare drips or overflows that might occur during baking, keeping your oven clean.
**Chill Your Dough Adequately:** Don’t rush the chilling process for the tart dough. A minimum of one hour (or even longer) in the refrigerator allows the gluten to relax, which prevents the dough from shrinking excessively during baking. It also firms up the butter, making the dough much easier to handle, roll out, and fit into your tart pans without becoming sticky or tearing.
**Perfect Your Ganache Technique:** When making the ganache, heat the cream until it’s just simmering, not boiling vigorously. Pouring hot cream over the chocolate chunks allows the heat to melt the chocolate gently and evenly. Let it sit for a minute or two before stirring, giving the heat time to work its magic. Then, stir from the center outwards in small circles until completely smooth and emulsified. Avoid aggressive whisking, which can incorporate too much air and create a dull finish.
**Don’t Overbake the Crust:** Keep a close eye on your chocolate pastry shells as they bake. Chocolate crusts can be tricky to judge for doneness because of their dark color. Bake just until the edges are set and firm, and the crust appears cooked through. Overbaking can lead to a dry, crumbly, or bitter crust.

Jill, with her keen eye for quality and passion for all things chocolate, is quite familiar with my family’s undeniable love affair with this delightful confection. In the early days of our blogging journeys, she would playfully tease me about the sheer number of chocolate-focused posts that dominated my old blog’s sidebar. Indeed, chocolate desserts consistently numbered in the double digits on my site, a testament to our shared obsession! These exquisite chocolate tarts would have fit perfectly among the delightful array of sweets we enjoyed at Un Dimanche. My family was absolutely elated when they discovered this elegant dessert chilling in our fridge, and I, in turn, was thrilled and grateful when Jill and Waverly Publishers graciously agreed to let me share this cherished recipe with all of you.

A Double Chocolate Tartlets on a white dessert plate with a red handled fork

Discover More French Delights with Jill Colonna: Author of Mad About Macarons

Jill Colonna is not just an incredible baker; she possesses a brilliant sense of humor that shines through vividly in her wonderful blog, Mad About Macarons. Her engaging posts and witty updates across social media platforms consistently bring a smile to my face, and I wholeheartedly encourage you to follow her for a daily dose of culinary inspiration and genuine charm. If, like me, you harbor a deep appreciation for the artistry and deliciousness of French sweets, then exploring her two outstanding cookbooks is an absolute must. “Teatime in Paris” and “Mad About Macarons” are treasures trove of authentic recipes, insightful tips, and a true celebration of French patisserie culture.

Purchasing her cookbooks is an investment you will undoubtedly never regret. They are beautifully crafted guides that will empower you to create your own exquisite French desserts at home, offering a genuine taste of Paris right in your kitchen. And with this fantastic Double Chocolate Tarts recipe now at your fingertips, you’ll be perfectly equipped to satisfy any chocolate craving, any time you desire a moment of pure, unadulterated sweetness. Dive into Jill’s world and let her passion for French baking ignite your own!

Stay connected with Jill and her delightful world of French sweets:

Check out Jill on her website – Facebook – Pinterest – Instagram

Double Chocolate Tartlets | An elegant chocolate dessert

Key Ingredient Insights for Your Double Chocolate Tarts

The success of any baking endeavor, especially one as nuanced as these elegant chocolate tarts, hinges significantly on the quality and understanding of your ingredients. Here are some detailed notes to guide you in selecting the best components for a truly sublime dessert:

Pantry Staples: Ensure you have basic but essential items like table salt, all-purpose flour (plain flour), and fresh eggs on hand. These form the structural backbone of your tart shells.
Butter – The Heart of the Crust: For the most tender, flavorful, and easy-to-work-with pastry, prioritize high-quality butter. If possible, opt for European butter, which typically boasts a higher fat content and a richer flavor profile. If not, choose a well-known name brand over generic store brands, as the latter can sometimes contain more water, leading to a less consistent and flakier crust. Ensure your butter is at room temperature as specified in the recipe for optimal creaming with sugar.
Powdered Sugar (Icing/Confectioners Sugar): This fine sugar is crucial for a smooth tart dough. Always sift it, especially if it appears lumpy, to prevent any grainy texture in your pastry and ensure even incorporation.
Pure Vanilla Extract – Aromatic Essence: Never compromise on vanilla. Pure vanilla extract offers a complex, warm aroma and flavor that imitation vanilla simply cannot replicate. It significantly enhances both the chocolate crust and the ganache, adding depth and richness.
Unsweetened Cocoa Powder: The quality of your cocoa powder directly impacts the depth of chocolate flavor in your tart shells. Look for high-quality unsweetened cocoa powder. Brands like Ghirardelli and Penzey’s are excellent choices, known for their rich color and intense chocolate notes.
Dark Chocolate (at least 60% solids): This is paramount for a decadent ganache. Using high-quality dark chocolate (semi-sweet or bittersweet) with at least 60% cocoa solids will yield a ganache that is intensely chocolatey, smooth, and perfectly set. Ghirardelli Bars are widely available in major grocery stores and work wonderfully for this purpose, melting beautifully to create a luxurious texture. Avoid using chocolate chips in the ganache if possible, as they contain stabilizers that can prevent a perfectly smooth melt.
Single Cream / Heavy Cream: The cream is the other star of the ganache. “Single cream” is a term often used in European recipes. If single cream is unavailable in your region, a fantastic substitute is a mixture of 2 parts heavy cream (also known as whipping cream) and one part whole milk. This blend provides a similar fat content and richness, ensuring your ganache achieves that coveted silky-smooth consistency and perfect set.

Explore More Decadent Double Chocolate Creations

If these Double Chocolate Tarts have sparked your love for rich, chocolatey desserts, you’re in for a treat! Dive deeper into the world of cocoa with these other irresistible recipes:

Flourless Double Chocolate Cake
Double Chocolate Cheesecake
Double Chocolate Twix Cookies
Double Chocolate Chunk Cookies
Discover more of my Best Homemade Chocolate Recipes

This recipe was first shared in June 2015. The text was updated in 2021 for clarity and enhanced reader experience.

The Recipe:

Double Chocolate Tarts Recipe

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Yield
8 servings

Sublime chocolate pastry shells filled with silky chocolate ganache! These individual tarts are an elegant and rich dessert, perfect for impressing guests or simply indulging your chocolate cravings.

Ingredients

For the Chocolate Pastry Shells:

125g butter, at room temperature
75g icing sugar (confectioners or powdered sugar)
½ teaspoon salt
1 egg
½ teaspoon vanilla extract (optional, but recommended for flavor depth)
240g plain flour (all-purpose), sifted
20g unsweetened cocoa powder

For the Ganache Filling:

160g dark chocolate (at least 60% solids, high quality for best results)
80g milk chocolate (adds a touch of sweetness and creaminess)
230g single cream (or use 2 parts heavy cream and one part milk for a similar consistency)
1 teaspoon vanilla extract

Instructions

**Prepare the Pastry Dough:** Using a stand mixer fitted with a paddle beater, slowly mix the softened butter, icing sugar, and salt together until the mixture is pale and creamy. Gradually add the egg and vanilla extract (if using), mixing until just combined. Finally, add the sifted plain flour and unsweetened cocoa powder, mixing on low speed until the dough is just well mixed and comes together. Be careful not to overmix.
**Chill the Dough:** Form the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least one hour. This chilling process makes the dough much easier to handle and prevents shrinking during baking. Once chilled, you will cut out enough dough to create eight tartlet shells.
**Form the Tart Shells:** On a lightly floured surface, roll out the chilled tartlet dough to approximately 1/8 to 1/16-inch thick, ensuring it’s about an inch larger than each tart pan. Carefully fit the rolled-out dough into your 4-inch tart pans. Trim off any excess dough by running a rolling pin across the tops of the pans for a clean, even edge.
**Bake the Tartlets:** Preheat your oven to 160°C/320°F (Gas Mark 4, or 160°C fan-assisted). Bake the tartlet shells for 10–15 minutes, or until the edges are firm and the crust is set. Allow them to cool completely in their molds before gently removing them.
**Prepare the Ganache Base:** To make the luscious ganache filling, break both the dark and milk chocolate into small, even chunks and place them in a heatproof bowl.
**Heat the Cream:** In a small saucepan, heat the single cream (or your heavy cream and milk mixture) with the vanilla extract until it is nearly boiling – look for small bubbles forming around the edges, but do not allow it to boil vigorously.
**Combine & Stir:** Pour half of the hot cream directly over the chocolate chunks in the bowl. Let it sit undisturbed for about 1-2 minutes to allow the chocolate to begin melting. Then, using a wooden spoon or spatula, gently stir from the center outwards until the ganache starts to become smooth. Add the remaining hot cream and continue stirring until the chocolate is completely melted and the ganache is wonderfully smooth and silky.
**Fill the Tartlets:** Carefully pour the warm, silky ganache into each cooled chocolate tartlet shell. You can leave them plain for a sleek finish or immediately top them with your desired garnishes like a fresh cherry, an assortment of berries, or a dusting of cocoa.
**Chill and Serve:** Place the filled tartlets in the refrigerator for at least one hour to allow the ganache to set firmly. For the best flavor and texture, remove the tartlets from the fridge about 30 minutes before serving to allow the ganache to soften slightly.

Notes

For precision in baking, especially with European recipes, a reliable kitchen scale is highly recommended. It’s a worthwhile investment if you enjoy baking frequently, or perhaps you can borrow one from a friend for this recipe.
This recipe yields 8 individual tartlets, so ensure you have eight 4-inch tart pans (preferably with removable bottoms) ready before you begin.
Remember to factor in the chilling time for the dough when planning your total preparation time. While the active prep and cook time is relatively short, the dough needs at least an hour to chill properly.

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