This post shows you my chocolate tart recipe. My cake comes in small tartelette shapes, is baked with buckwheat and filled with chocolate ganache.
Quick tartelettes are a guarantee for the fulfilment of sweet dreams with coffee, tea or dessert. A creamy, crispy chocolate delight to kneel down on – not only chocoholics will get their money’s worth!
Look over my shoulder while I bake and try it out for yourself! Have fun and enjoy baking!
1. Chocolate tart key data for the shopping list
What do you need to bake the little tartes? Look for these things in the supermarket:
- Icing sugar
- Buckwheat flour
- Buckwheat grains
- Almond flour
- Maple syrup or honey
- Dark chocolate with approx. 70% cocoa content
- Fleur de sel
- Tartelette moulds approx. 15 cm diameter
Chocolate answers all your questions!Chef Thomas Sixt knows that too
2. Recipe chocolate tart
We are quick and start right away. Get to the whisks and good luck!
- 250 g buckwheat flour
- 20 g almond flour
- 50 g icing sugar
- 1 pinch salt
- 50 g butter room-warm
- 1 pc egg
- 200 g dried peas or dried beans to weigh down the shortcrust pastry during baking
- 20 g dark chocolate melted, for brushing the tartelettes after baking and cooling down
- 150 g dark chocolate I use Lindt chocolate with 70% cocoa content
- 150 ml cream
- 30 g honey or agave syrup or maple syrup
- 20 g butter I use small solid pieces of butter
- 4 tbs buckwheat grains roasted
- 4 pinches Fleur de Sel
- Prepare the shortcrust ingredients: Buckwheat flour, almond flour, butter, egg, icing sugar, some salt
- Mix with softened or liquid butter, room-warm egg together with icing sugar, almond flour and a little salt. Gradually add the buckwheat flour and work it in. Work the buckwheat short pastry well with the dough hook in the mixing bowl.
- Transfer the dough from the bowl to baking paper to roll out.
- Roll out the dough evenly and thinly on baking paper with a rolling pin until 2-3 mm thick.
- Leave the rolled-out short pastry to rest in a cool place for approx. 4 hours.
- Preheat the oven to 175° C convection oven. Grease the tartlettes well with a little butter and fill with the rolled-out pastry.
- Cover the pastry base in the baking tins with baking paper – it also works without – and weigh down with dry peas or beans. Bake for 10-12 minutes.
- Leave the baked shortcrust pastry tartes to cool in the tin. Remove the peas as soon as possible.
- The ingredients for a chocolate ganache at a glance.
- Prepare the chocolate well: Roughly grate with a chopping board or knife before use.
- Melt the chocolate in a water bath. Heat the cream, syrup/honey in the saucepan to 80° C.
- Add the cream and honey mixture to the chocolate in the water bath.
- Add small pieces of butter to the ganache.
- Brush finished and cooled tartelettes with melted chocolate.
- Dry roast the buckwheat grains in a pan.
- Sprinkle the toasted buckwheat grains on the bottom of the tartes.
- Fill the buckwheat tartlets to the brim with chocolate ganache.
- Sprinkle the remaining roasted buckwheat grains on the chocolate tartes for decoration.
- Sprinkle the tartes with fleur de sel and finish. Voila – bon appetit!