Chocolate Tarts


Working Method

  • Mix together all ingredients for the cocoa shortcrust to obtain a smooth texture. Roll out the dough to 2.2 mm between two sheets of baking paper. Shape Ø 7 cm tart rings. Bake for ± 17 min. at 170°C. Spray melted Cocoa Butter over the tarts.
  • For the filling, begin by slicing the pineapple in brunoise (0.5 cm). Heat up together, to 50°C, the lime zest, pineapple, ginger and coriander. Add the pectin mixed with the sugar and boil. Add the Topfil Mango and cool down in the fridge. Put 16 g/pc. of the filling into each tart shell.
  • To make the Anglaise: mix together milk, Ambiante, sugar and egg yolk the ingredients and heat up to 85°C. Pour the Anglaise through a sieve onto the Belcolade Noir Origin Peru 64%. Mix to obtain a smooth texture. Fill each tart with the chocolate cream and leave to set in the fridge.
  • For the decoration, put the chocolate between 2 plastic shapes and cut out chocolate rings.
  • Brush them with gold powder. Place the rings on top of the tarts using 3 chocolate pennings.

About this recipe

Perfect for sporting events, these Chocolate Tarts combine a cocoa shortcrust with a unique filling of pineapple, lime, ginger, and coriander, all topped with a luxurious Belcolade Noir Origin Peru chocolate cream. Finished with gold-brushed chocolate rings, they offer a visually stunning treat, sure to impress and delight consumers.