Perfect for dessert or teatime, these elegant Double Chocolate Tartlets will dazzle everyone who’s lucky enough to get a bite!
Double Chocolate Tartlets
A chocolate pastry shell filled with chocolate ganache? Yes, this is one exquisite treat. The crust is made with an egg which makes it more pliable and less fussy than your typical pastry. And the ganache filling is just heavenly. This recipe for double chocolate tartlets comes from the new cookbook from my good friend, Jill Colonna, titled Teatime in Paris.
She’s also the author of the fabulous cookbook, Mad About Macarons, that taught me how to make those iconic French cookies. Between caring for her two lovely daughters and French husband, Jill also leads tours in Paris highlighting chocolate and macarons in St Germain-des-Prés. I was lucky enough to meet up with her for a mini tour along with a sampling of blissful macarons, French pastries and hot chocolate. She was truly as delightful as I imagined! And she’s one amazing baker!
With Jill at Un Dimanche à Paris, a delicious respite during a downpour!
Double Chocolate for the Win!
Jill is quite familiar with my family’s love affair with chocolate. When we were both new bloggers, she’d tease me about the number of chocolate posts listed in my old blog’s side bar. Chocolate desserts were always in the double digits!
These double chocolate tartlets would have fit in perfectly with the rest of the sweets at Un Dimanche. My family was elated when they spied this dessert in our fridge, and I was thrilled when Jill and Waverly Publishers agreed to let me share the recipe with you all.
Mad About Macarons
Jill has a wicked sense of humor which is evident in her wonderful blog. Her posts across social media make me giggle, so I know you’ll enjoy following her. And if you love French sweets as much as I do, please check out both of her amazing cookbooks, Teatime in Paris and Mad About Macarons. You’ll never regret your purchase!
More Double Chocolate Recipes:
- Flourless Double Chocolate Cake
- Double Chocolate Cheesecake
- Double Chocolate Twix Cookies
- Double Chocolate Chunk Cookies
Food & Wine Conference
I’ve just become an ambassador for the upcoming Food & Wine Conference in Orlando from July 17-19. First up, this conference is held at the most elegant Rosen Shingle Creek resort and conference center. Second, besides learning everything you need to know about blogging, you’ll be hanging out with the nicest of all the bloggers–so many friendly, down to earth folks including loads of my Sunday Supper pals. If you haven’t attended a food blogger conference, this is the perfect opportunity for you. I promise, you will be welcomed with open arms.
Double Chocolate Tartlets
Sublime chocolate pastry shells filled with silky chocolate ganache! Recipe from Teatime in Paris by Jill Colonna, Waverly Books
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert, Tarts
- Method: Baking
- Cuisine: French
Chocolate pastry cases:
- 125g butter, at room temperature
- 75g icing sugar (confectioner’s sugar)
- ½ tsp salt
- 1 egg
- ½ tsp vanilla extract (optional)
- 240g plain flour all-purpose), sifted
- 20g unsweetened cocoa powder
- 160g dark chocolate (at least 60% solids)
- 80g milk chocolate
- 230g single cream
- 1 tsp vanilla extract
- Using a stand mixer with a paddle beater, slowly mix the butter, sugar and salt until pale and creamy. Just for a few seconds, gradually add the other ingredients until the dough is well mixed, then stop. Form a ball, wrap in clingfilm and chill in the fridge for at least an hour. Cut out eight tartlets.
- Bake the tartlets for 10–15 minutes at 160°C/320°F fan (Gas 4). Allow to cool, and remove from their molds.
- To make the ganache filling, break the chocolate into chunks in a bowl. Heat the cream with the vanilla extract in a saucepan until nearly boiling. Pour over half of the hot cream directly into the bowl of chocolate.
- Stir using a wooden spoon and combine until the ganache is smooth. Top with the rest of the hot cream and stir until completely melted and silky.
- Pour the hot ganache into each tartlet and top with a cherry, berries or keep plain. Leave to chill in the fridge for at least an hour to set. Take the tartlets out of the fridge 30 minutes before eating.
You will need a kitchen scale for this recipe. It’s worth purchasing if you love to bake!
And 4 inch tartlet pans are available on Amazon.
Take into account the chilling time when calculating total time for this recipe.
Infuse the seeds of 12 cardamom pods and a teaspoon of grated ginger in the cream while making the ganache and serve with a mango and passion fruit salad.
Why not spread the bases with thick cut marmalade and top with Cape gooseberries?