Triple Chocolate Tarts
Chocolate tarts made of a sweet pastry crust, filled with a dark chocolate ganache, and topped with whipped white and milk chocolate ganaches. This is a great recipe for Easter, and all-year-round for chocolate lovers!
Start making these triple chocolate tarts the day before. The whipped ganaches need to rest in the fridge overnight, and the sweet pastry crust can be prepared at the same time, so that you just have to garnish the tarts the day of.
With this recipe, you’ll be able to make seven individual tarts (Ø 4 inch / 10 cm) ; or a Ø 8.5 inch / 22 cm tart, plus two individual ones.
How to make sweet pastry crust
To mix the dough, you can either use a rubber spatula, or a stand mixer with the paddle attachment.
First, cream the butter with the sugar. Add the salt and almond flour, and mix until combined. Then mix in the egg, and lastly, the all-purpose flour (do not over mix). Wrap and refrigerate for at least one hour.
Take the dough out of the fridge 15 to 30 minutes before rolling it out, just to warm it up a bit so that it’s easier to work with.
Roll the dough out and cut into circles (a few inches larger than the pans). Press down into the tart pans (there is not need to grease them as the dough is very buttery, the crust is going to come off easily once baked), and remove the excess dough with a knife. Prick with a fork, and refrigerate for at least 30 minutes before baking.
Preheat the oven to 335°F – 170°C, and bake the pie crusts for 25 to 30 minutes. Keep an eye on them during the last minutes of baking as they turn brown pretty fast.
Unmold when still warm, and allow to cool down before storing overnight. I usually store my pie crusts into the turned off oven (make sure it has cooled down completely).
Dark, milk, and white chocolate ganaches
The dark chocolate ganache is the easiest to make, as you just need to bring the cream to a boil, pour it over the chocolate chips, and mix with a hand blender until smooth and shiny.
For this recipe, you want to pour the ganache right away in the crust, so the surface is flat. Allow to cool down completely before storing in an airtight container, in the fridge, for 1 to 2 hours, to set.
The whipped milk and white chocolate ganaches have to be prepared the day before, and kept in the fridge overnight.
The next day, whip the ganaches with a whisk to medium peaks – be careful not to whip them too much or they will split.
Fill one piping bag with the white chocolate ganache, and the other with the milk chocolate ganache, and pipe some rosettes on top of the dark chocolate ganache.
How to turn a triple chocolate tart into a cute Easter dessert
Yes, this was supposed to look like a bunny… and even though it could have looked better, it is still cute, and a good idea if you have kids around!
Before pouring the dark chocolate ganache, I put some roughly chopped mini eggs on the pie crust. It is a nice surprise when you eat the tart, and discover some hidden goodies!
I used the white chocolate ganache to make the bunny’s body, and the milk chocolate one for the tail and face. Then I placed two cocoa nibs for the eyes, and two roasted sliced almonds for the ears.
Since I wanted to add some colors, I put some raspberries around the bunny. They can be replaced by mini eggs, a mix of red berries, or edible flowers for example.
There are many ingredients you can use to customize your desserts for a special occasion : marshmallows, candies, chocolate curls / chips, dried fruits, nuts, pretzel sticks, etc.
If you’re looking for other Easter dessert recipes, I recently made a Chocolate Pavlova, and Chocolate Cupcakes. If you’re on a gluten and dairy free diet, have a look at my Double Chocolate Cake.
Triple Chocolate Tarts
Ingredients
Whipped white chocolate ganache
- ½ cup white chocolate chips (90 g)
- 1 ½ cups whipping cream (370 ml)
Whipped milk chocolate ganache
- ½ cup milk chocolate chips (90 g)
- 1 cup + 1 tbsp whipping cream (195 ml)
Sweet pastry crust
- ⅓ cup + 1 tbsp granulated sugar (100 g)
- ⅔ cup butter – room temperature (150 g)
- ¼ tsp salt
- ½ cup almond flour (50 g)
- 1 egg (50 g)
- 1 ⅔ cups all-purpose flour (250 g)
Dark chocolate ganache
- 1 ½ cups + 2 tbsp semi sweet chocolate chips (330 g)
- 1 ⅓ cups whipping cream (330 ml)
Toppings
- chocolate shavings, curls
- cocoa powder
Instructions
The day before
- Prepare the white and the milk chocolate ganaches (same process) :Bring the cream to a boil and pour over the chocolate chips. Mix with a hand blender until smooth and shiny, place a plastic wrap directly on the surface of the ganache, and refrigerate overnight.
- Make the pie crust : Cream the butter with the sugar. Mix in the almond flour with the salt. Add the egg, and lastly, the flour. Stop mixing when the flour is incorporated to the rest of the ingredients, do not over mix.Wrap the dough in plastic wrap and refrigerate for at least an hour.Take the dough out of the fridge 15 to 30 minutes before rolling it out.Roll the dough out on a lightly floured surface, and cut into circles (a few inches larger than the pans), before pressing each of them into the tart pans. Use a knife to cut out the excess of dough, and prick the bottom with a fork. Refrigerate for 30 minutes.Preheat the oven to 335°F – 170°C, and bake the tart crusts for 25 to 30 minutes. Unmold when still warm, and allow to cool down completely. Store in an airtight container or in your turned off oven (make sure it has completely cooled down) until the next day.
The day of
- Make the dark chocolate ganache : Bring the cream to a boil, pour over the semi-sweet chocolate chips, and mix with a hand blender.Pour in the pie crust, and refrigerate for an hour or two, until set.
- Whip the milk and white chocolate ganaches (one at a time), to medium peaks, with a whisk. Do not over mix or it will split.Place each ganache in a piping bag with the tip of your choice, and pipe some rosettes on top of the dark chocolate ganache.
- Sprinkle with chocolate shavings / curls, or dust with cocoa powder.
- These tarts keep well in an airtight container, in the fridge, for up to 3 days.
Notes
There is no need to grease the pie pans: as the dough is very buttery, it will be very easy to unmold.
If you want to turn these triple chocolate tarts into a cute Easter dessert:
Before pouring the dark chocolate ganache, put some roughly chopped mini eggs on the pie crust. It is a nice surprise when you eat the tart, and discover some hidden goodies!
Use the white chocolate ganache to make a bunny’s body, and the milk chocolate one for its tail and face. Then place two cocoa nibs for the eyes, and two roasted sliced almonds for the ears.
Put some raspberries around the bunny, or replace them with mini eggs, a mix of red berries, or edible flowers for example.
There are many ingredients you can use to customize your desserts for a special occasion : marshmallows, candies, chocolate curls / chips, dried fruits, nuts, pretzel sticks, etc.
Calories are per one individual tart.