How to make a perfect Chocolate Tart

Filled with fudgey ganache

by Hanbit Cho
How to make a perfect Chocolate Tart Filled with fudgey ganache

Chocolate Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

There are two types of chocolate tarts – one that’s filled with chocolate ganache, the other where you bake a chocolate filling. This one is a tart filled with chocolate ganache!

In case you’ve missed it, here’s the link to the baked chocolate tart:

0:00 Intro
1:02 Structure
1:18 Tart Shell
3:53 Croustillant
5:50 Ganache
7:33 Chocolate Glaze
9:38 Decorations

Follow along with the 📝 recipes below👇🏾👇🏾

How to make a perfect Chocolate Tart Filled with fudgey ganache
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Chocolate Tart

Rating: 5.0/5
( 1 voted )
Serves: 6 tarts Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Chocolate Tart Shell:

  • Butter 80g
  • Powdered Sugar 75g
  • Almond Powder 12g
  • Cocoa Powder 15g
  • Cornstarch 40g
  • Eggs 40g
  • Cake Flour 140g

Croustillant Layer (crunch):

  • Milk Couverture Chocolate 15g
  • Dark Couverture Chocolate 5g
  • Feuilletine (Cacao Barry) 45g
  • Hazelnut Praline 45g

Chocolate Ganache:

  • Heavy Cream 140g
  • Dark Chocolate 100g
  • Milk Chocolate 100g
  • Butter 25g

Chocolate Glaze (Optional):

  • Water 15ml
  • Sugar 30g
  • Glucose 30ml
  • Condensed Milk 20ml
  • Gelatin 2g
  • Dark Couverture Chocolate 30g




Chocolate Tart Shell:

  1. Lightly beat the butter.
  2. Sift in the powdered sugar/almond powder/cocoa powder/cornstarch and mix.
  3. Gradually add the eggs and mix.
  4. Finally, sift in the cake flour and sift in the dry ingredients (flour, cocoa powder) and mix well.
  5. Knead + roll it out to 2mm between parchment papers and rest in the fridge for 1~2hrs.
  6. Cut it out into discs + strips.
  7. Line the tart ring. (you need to grease the inside of the tart ring with butter in advance)
  8. Bake at 160℃ for 14~15mins. (pre-heat to 160℃)

Croustillant Layer (crunch):

  1. Melt the chocolate.
  2. Add everything together and mix well.
  3. Place 15g at the bottom of the tart shell and press down gently.

Chocolate Ganache:

  1. Melt the dark & milk chocolate, and heat the heavy cream. (everything at around 45~50℃)
  2. Add everything into a bowl and blend.

Chocolate Glaze (Optional):

  1. Add water, sugar, and glucose and boil to 103℃.
  2. Add condense milk, bloomed gelatin, dark couverture chocolate, and blend.
  3. Leave it overnight and use it the next day.



  1. You can replace feuilletine with cornflakes although feuilletine is a lot better!
  2. Regarding hazelnut praline here is a link on how to make homemade praline:


6 tarts of 8cm diameter


Store in the fridge up to 3 days.


Did You Make This Recipe?
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Recipe video


Let us know what you think of today’s Chocolate Tart tips, tricks, and hacks!

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