Double Chocolate Tarts with Cocoa Crust
- Prep
- 30 min
- Cook
- 15 min
- Yield
- 8 servings
- Level
- medium
- Cuisine
- American
Elegant individual chocolate tarts featuring a cocoa-infused butter crust and silky dark and milk chocolate ganache filling. The crisp, crumbly pastry shell contrasts beautifully with the smooth, luxurious filling. Perfect for dinner parties, special occasions, or when you want an impressive homemade dessert. This version combines two chocolate types for depth and complexity, balancing bittersweet notes with creaminess. A showstopper that looks professional but is approachable for home bakers.
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Method
11 steps- 1
Mix butter, sugar, and salt with a stand mixer and paddle until pale and creamy.
- 2
Gradually add egg, vanilla extract, flour, and cocoa powder until dough comes together. Stop mixing.
- 3
Form dough into a ball, wrap in plastic, and refrigerate for at least one hour.
- 4
Roll out dough 1/8 to 1/16 inch thick, about one inch larger than tart pans. Fit into pans and trim excess.
- 5
Bake tartlet shells for 10-15 minutes. Cool and remove from molds.
- 6
Break dark and milk chocolate into chunks and place in a bowl.
- 7
Heat cream with vanilla in a saucepan until nearly boiling.
- 8
Pour half the hot cream over chocolate and stir with a wooden spoon until smooth.
- 9
Add remaining hot cream and stir until ganache is completely melted and silky.
- 10
Pour hot ganache into each cooled tartlet shell.
- 11
Refrigerate for at least one hour to set. Remove from fridge 30 minutes before serving.
Tips
Bring all ingredients to room temperature before mixing to avoid lumps in the dough. Sift flour and cocoa powder together for lighter, more even distribution throughout the crust.
When pouring ganache, do so slowly in a thin stream while stirring constantly to avoid seizing the chocolate. The residual heat from the cream should melt chocolate gently.
Chilling times are critical: tartlets need firmness after baking before filling, and ganache must set completely before serving for the best texture and presentation.
Good to Know
Keep in an airtight container in the refrigerator for up to three days. Do not stack tartlets; separate with parchment paper to prevent ganache sticking.
Bake tartlet shells up to two days ahead and store in an airtight container at room temperature. Make ganache filling the day of serving for best texture. Filled tartlets can be assembled up to 24 hours ahead.
Serve at room temperature for optimal chocolate flavor. Garnish with fresh berries, a cherry, candied fruit, or cocoa powder dusting. Pairs well with coffee, tea, or a dessert wine like Port.
Common Mistakes
Overmix dough after adding flour to avoid tough, dense crust; mix just until combined.
Chill ganache-filled tartlets long enough to set properly; under-chilling results in sliding filling.
Remove from fridge sufficiently before serving; cold ganache masks flavor and has a firm, dull texture rather than silky smoothness.
Substitutions
Dairy-Free Swaps
consistency may be thicker
Full guide →Vegan Options
dough may be slightly drier
Full guide →Gluten-Free Swaps
slightly different texture
General Alternatives
FAQ
Can I make these tartlets ahead and freeze them?
Yes, baked unfilled shells freeze well for up to one month in an airtight container. Thaw at room temperature before filling. Filled tartlets freeze for up to two weeks but may lose some ganache silkiness; thaw slowly in the refrigerator.
What if my ganache breaks or becomes grainy?
Stop stirring immediately. Add one tablespoon of cream at a time, warming it gently, and whisk vigorously. Work slowly and patiently. Prevention: ensure cream is hot but not boiling, and add it gradually while stirring constantly.
How long can I keep assembled tarts before serving?
Keep refrigerated for up to 24 hours before serving. Bring to room temperature 30 minutes before eating to awaken chocolate flavor. Beyond 24 hours, the crust may soften from moisture and filling begins to separate slightly.