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5 from 1 vote
The Best Decadent Dark Chocolate Tarts
Servings: 12
Author: shades of cinnamon
  • Pate Sucree
  • 150 g butter , cubed at room temperature
  • 95 g icing sugar
  • 30 g almond flour (grind your own if you cant get almond flour)
  • 1/2 vanilla bean scrapped
  • 2 eggs room temperature
  • 250 g all purpose flour
  • 1/2 tsp salt
  • Dark chocolate Filling
  • 350 g dark chocolate
  • 250 g / 1 cup cream
  • 1 T honey
  1. Pate Sucree
  2. Put butter in a mixing bowl and cream until smooth (paddle attachment)
  3. Add sugar, vanilla bean seeds and almond flour. Mix until combined.
  4. Add eggs one at a time and make sure you incorporate each one before adding the next.
  5. Combine the flour and salt and add to the dough in three additions. Do not overmix. Its better to have a few lumps of butter in it , than an overworked dough.
  6. Roll the dough into a sausage shape. If making tartlets, divide the dough into disks the size of your tins. Wrap each one individually and store in the fridge for a few hours or freeze at this stage if you are freezing them.
  7. When ready to bake remove the disks from the fridge and roll between two sheets of clingwrap. The dough needs to be firm so dont over work it.
  8. Line the greased tart tins with the dough , cover each one with baking paper and fill with beans or rice and put back in the fridge until form.
  9. Heat your oven to 175ºC/350ºF and back for 10mins. Remove beans and paper from the tarts and cook for a further 5 mins or until your tarts are golden.
  10. Take them out of their tins and allow to cool on a wire rack.
  11. Dark Chocolate Filling
  12. Break the chocolate into pieces. Heat the chocolate in the the top of a double boiler. Make sure the water does not touch the bottom of the pan holding the chocolate.
  13. In another pot bring the honey and cream to the boil and then immediately remove from the heat.
  14. Add half the cream mixture into the melted chocolate and mix. Then add the rest of the cream mixture.
  15. Using a stick blender blend the mixture until smooth, thick and glossy, making sure not to get any air bubbles.
  16. Assembling the Tarts
  17. Pour the chocolate into prepared pastry cases and allow to cool. No need to put this in the fridge it should be served at room temperature and then stored in an airtight container and is perfect the next day.