Prepare to dazzle your taste buds and impress your guests with these elegant Double Chocolate Tarts. Featuring a perfectly rich cocoa pastry shell cradling a luscious, silky chocolate ganache, these individual treats are a dream come true for any chocolate lover. Whether for a sophisticated dessert platter or a delightful teatime indulgence, these tarts are designed to be a showstopper, promising an unforgettable bite of pure bliss.

Tarts often offer a more approachable baking experience compared to traditional pies, primarily because they don’t require the fuss of a top crust. This particular Chocolate Ganache Tart recipe takes simplicity to the next level by featuring a decadent, no-bake filling. This means less time in the kitchen and more time enjoying the sublime results of your homemade creation!

Why You Should Indulge in This Exquisite Double Chocolate Ganache Tart Recipe

If you’re searching for a dessert that effortlessly combines sophistication with irresistible flavor, look no further. This Double Chocolate Ganache Tart recipe isn’t just another sweet treat; it’s an experience designed to delight both the palate and the eye. Here are compelling reasons why this particular recipe deserves a prime spot in your baking repertoire:

• **A Symphony of Unadulterated Chocolate:** At its core, this tart is a celebration of chocolate in its most delectable forms. Imagine a tender, buttery chocolate pastry shell, baked to a delicate crisp, then generously filled with a velvety, rich chocolate ganache. Yes, this is not just a chocolate dessert; it’s a double dose of pure chocolate ecstasy. Each bite offers a harmonious blend of textures and intense cocoa flavor that’s truly exquisite, satisfying even the most ardent chocoholic.
• **Effortless & Forgiving Pastry Crust:** Unlike typical pastry doughs that can often be notoriously fussy and prone to cracking, our chocolate tart crust incorporates a secret ingredient: an egg. This ingenious addition makes the dough incredibly pliable and much easier to handle, reducing the stress often associated with baking tart shells. It bakes up beautifully crisp yet tender, providing the ideal textural contrast to the smooth, rich filling. And speaking of the ganache filling, it’s simply heavenly – smooth, intensely chocolatey, and melts in your mouth with every spoonful.
• **Personalized Perfection for Every Guest:** Who doesn’t adore having their very own, perfectly portioned dessert? These individual chocolate tarts are not only elegant and charming but also incredibly practical for serving. Each guest receives their personal masterpiece, eliminating the need for awkward slicing and ensuring every tart looks as stunning as it tastes. They are ideal for dinner parties, festive brunches, holiday gatherings, or simply as a special, indulgent treat for yourself and your loved ones on an ordinary day.
• **Impressive Presentation with Minimal Effort:** While these tarts look like they came straight from a high-end Parisian patisserie, the recipe is surprisingly straightforward and achievable for home bakers. The thoughtful combination of a forgiving, easy-to-work-with crust and a simple, no-bake ganache makes this an accessible project for bakers of all skill levels. You can create a show-stopping, gourmet-looking dessert without needing culinary school expertise, earning rave reviews with ease.

This exceptional recipe for individual double chocolate tarts comes to us from my esteemed good friend, Jill Colonna, a celebrated baker, author, and an absolute authority on French sweets. Jill is the creative mind behind two highly acclaimed cookbooks, “Mad About Macarons” and “Teatime in Paris,” both beloved by enthusiasts of authentic French patisserie. Her deep expertise and passion truly shine through in every recipe she shares, ensuring delicious, reliable, and authentic results.

Jill is not only a talented writer and baker but also an incredible guide to the culinary wonders of Paris. In fact, she’s the one who generously shared her secrets for crafting those iconic French macarons with me, demystifying a seemingly complex art form. Balancing her busy life caring for her two lovely daughters and her French husband, Jill also expertly leads immersive tours in Paris, highlighting the very best of chocolate and macarons in the charming St. Germain-des-Prés district. My family and I were incredibly fortunate to join her for a delightful mini-tour, which included blissful tastings of exquisite macarons, delicate French pastries, and luxurious hot chocolate. She was every bit as delightful, passionate, and knowledgeable as I had imagined, truly an amazing baker and an inspiring individual who brings the magic of French baking to life!

A cherished memory with Jill at Un Dimanche à Paris, a delicious respite during a Parisian downpour!

Mastering the Art of Tart Making: A Comprehensive Step-by-Step Guide

Creating a beautiful tart, whether it’s a sweet confection or a savory dish, involves understanding its fundamental components and processes. Typically, a tart recipe consists of two main elements: the crust and the filling. Both can be either no-bake or require baking, offering a wide range of creative possibilities. Follow these detailed steps to ensure a perfect tart every time, from preparation to presentation:

• **1. Prepare Your Essential Equipment:** Before you even begin mixing ingredients, ensure you have the correct sized tart pan or pans for your recipe. For this specific Double Chocolate Tart recipe, 4-inch tart pans with removable bottoms are ideal. These pans are a baker’s best friend, as their removable bases allow for easy unmolding and a stunning, intact presentation, crucial for individual desserts. Having the right tools makes a significant difference in the baking process and the flawless final outcome.
• **2. Craft the Perfect Tart Dough:** Begin by preparing your tart dough according to the recipe’s specific instructions. For optimal manageability and to prevent shrinking during baking, most tart doughs, including our chocolate pastry, require a chilling period. Once adequately chilled, you’ll either gently roll out the dough using a rolling pin or, for some recipes, simply press it directly into the tart pans. For a clean, professional finish that will impress, here’s a **PRO-Tip: After fitting the dough into your tart pans, gently run a rolling pin across the tops of the pans. This simple yet effective technique effortlessly removes any excess dough, creating a perfectly clean, level, and beautifully defined rim for your tart shells.**
• **3. Bake or Chill the Crust to Perfection:** Always follow your recipe’s directives for the crust diligently. Some no-bake tart crusts only require chilling to set, while others, like our rich chocolate pastry shells, need to be baked until they are golden brown and firm. If baking, it’s absolutely crucial to allow them to cool completely before adding any filling. For tarts with wetter fillings, a technique called “blind baking” (baking the crust partially or fully before filling) might be necessary to prevent a soggy bottom and ensure a crisp foundation.
• **4. Prepare the Delicious Filling:** While your tart crusts are patiently cooling, turn your attention to preparing the delectable filling. This step is typically performed after the crust is ready, unless the crust and filling are designed to be baked together (which is not the case for this recipe). For our Double Chocolate Tarts, the ganache filling is a truly wonderful no-bake marvel, meaning it comes together quickly and simply on the stovetop, saving you valuable oven space and time.
• **5. Fill and Allow to Set:** Once your tart crusts are perfectly cool and your filling is prepared, carefully spoon or pour the delicious filling into each tart or tartlet shell. Distribute the filling evenly for a consistent and appealing look. Then, depending on your recipe (and for our ganache, it’s essential), bake or chill the filled tarts to allow the filling to set properly. For ganache, chilling in the refrigerator is critical to achieve that firm yet creamy, melt-in-your-mouth texture.
• **6. Garnish and Serve with Panache:** The final flourish is often the most enjoyable part – garnishing! Adorn your finished tarts with your favorite toppings such as fresh, vibrant berries, a delicate dollop of lightly sweetened whipped cream, elegant chocolate curls or shavings, or even a simple dusting of cocoa powder. If you prefer minimalist elegance, leaving them unadorned is also a beautiful choice. Then, comes the best part: proudly present your homemade masterpiece and dig in to savor every exquisite bite!

Elevating Your Chocolate Tarts: Creative & Elegant Decoration Ideas

While the rich, intense flavor of these chocolate tarts is captivating on its own, a thoughtful and artful garnish can truly transform them into show-stopping desserts, making them as visually appealing as they are delicious. Decorating individual chocolate tarts is wonderfully simple and allows for a touch of personal flair that can match any occasion or theme. Here are some inspiring ideas to elevate your presentation:

• **The Classic Berries and Mint:** A timeless and universally loved combination! Simply add a few plump, ripe berries—strawberries, raspberries, blueberries, or a colorful mix—to the top of each tart. The vibrant, jewel-toned colors of the berries create a stunning contrast against the dark, glossy chocolate ganache. A small sprig of fresh mint adds an elegant pop of green, a subtle aromatic note, and a touch of freshness. Any seasonal berries will do, just ensure they are fresh, blemish-free, and visually appealing.
• **Indulgent Whipped Cream:** A dollop of lightly sweetened, freshly whipped cream is always a welcome and luxurious addition. For individual tartlets, a small, elegant swirl piped onto the center is perfect. If you’re making a full-sized tart, consider garnishing each slice as you serve it to maintain the cream’s freshness and impeccable presentation. For an extra touch of sophistication, pipe the whipped cream using a pastry bag fitted with a decorative star or round tip.
• **Elegant Chocolate Accents:** Enhance the rich chocolate theme with delicate chocolate curls, elegant chocolate shavings, or a fine dusting of cocoa powder. Chocolate curls can be easily made by gently running a vegetable peeler along the side of a tempered chocolate bar. For a more sophisticated look, use a fine grater to sprinkle chocolate dust or a light dusting of cocoa powder. These additions not only look impressive but also add another subtle layer of chocolatey texture and flavor.
• **Dramatic Full Tart Presentation:** For a truly grand presentation with a full-sized tart, consider a more elaborate display. Mound whipped cream generously into the center of the tart, leaving a beautiful perimeter of the glossy ganache exposed. Then, artfully adorn the whipped cream with an abundance of fresh berries, more chocolate curls, or even delicate edible flowers for a truly luxurious finish. While this lavish presentation might make slicing a bit more challenging, the visual impact when you gracefully bring it to the table is absolutely breathtaking and guaranteed to draw gasps of admiration!
• **Simple & Minimalist Elegance:** Sometimes, less is indeed more. A simple, ethereal dusting of high-quality powdered sugar or unsweetened cocoa powder over the top of your tarts creates an understated yet incredibly elegant and minimalist finish. Use a small sieve or sifter for an even, delicate application. This classic approach beautifully highlights the tart’s perfect shape, its rich color, and the pristine quality of your baking.
• **Sparkling Touches for Special Occasions:** For truly special events or celebrations, consider adding a touch of edible glitter or shimmering gold dust to your chocolate tarts. This adds a magical, luxurious sparkle that can transform them into unforgettable, jewel-like confections.

Don’t be afraid to experiment with different combinations of garnishes, textures, and colors to find your signature style. The ultimate goal is to make your tarts not only taste incredible but also look utterly irresistible and uniquely yours.

Expert Tips for Chocolate Tart Perfection: A Baker’s Guide

Achieving a truly exceptional chocolate tart, with a crisp crust and a silky-smooth ganache, is well within your reach with a few key strategies and attention to detail. These invaluable tips, gleaned from years of baking experience, will help you ensure your homemade tarts are nothing short of perfect every single time:

• **Invest in Quality Ingredients – It Matters Immensely:** The undeniable secret to an unforgettable dessert often lies directly in the quality of its components. For the absolute best flavor and texture, always use real, high-quality butter, a premium unsweetened cocoa powder (Dutch-processed for a darker color and milder flavor, or natural for a more intense chocolatey tang), and high-quality dark chocolate bars (at least 60% cacao solids) rather than standard chocolate chips. While chocolate chips can be used in a pinch, premium baking bars melt more smoothly and offer a richer, more complex, and nuanced chocolate flavor that truly elevates your ganache from good to extraordinary.
• **Room Temperature Butter is Crucial for the Crust:** For the tart crust, ensuring your butter is at a true room temperature (soft enough to indent easily, but not melted or greasy) is absolutely key. This allows it to cream beautifully and homogeneously with the sugar, creating a light, airy, and pliable dough that’s a joy to work with and bakes into an exquisitely tender, flaky crust. However, always refer to your specific recipe, as some particular crusts or pastry types may indeed call for very cold, cubed butter.
• **Utilize a Sturdy Baking Sheet for Support:** If your tart pan or pans feature removable bottoms (which are highly recommended for the ease of unmolding and stunning presentation), always place them on a sturdy, flat baking sheet before transferring them into and out of the oven. This provides essential stability, prevents any potential drips (though rare with a well-made crust), and makes handling the delicate pans much safer and simpler. It’s a small step that makes a big difference.
• **Avoid Overworking the Dough at All Costs:** When mixing the pastry dough, the golden rule is to stop as soon as it comes together and forms a cohesive mass. Overworking the dough develops too much gluten, which can unfortunately result in a tough, chewy crust instead of the desired delicate, crumbly, and tender one. Mix just until combined, then stop.
• **Chill Your Dough Thoroughly and Patiently:** Chilling the tart dough is not an optional suggestion; it’s a crucial and non-negotiable step for success. It allows the gluten strands to relax (preventing the dough from shrinking excessively during baking), firms up the butter (creating steam for flakiness), and makes the dough infinitely easier to roll out and handle without sticking or tearing. Aim for at least an hour, or even better, chill it overnight for the most superior results.
• **Prevent a Soggy Bottom: Blind Baking (When Applicable):** While this specific recipe’s ganache is a no-bake filling, if you ever use a wetter filling for other tarts, blind baking the crust (baking it partially or fully before adding the filling) is absolutely essential. This creates a crucial barrier that helps keep the crust beautifully crisp and prevents it from becoming soggy. For this particular Double Chocolate Tart recipe, ensure your baked chocolate crusts are completely cooled to room temperature before pouring in the ganache to prevent the ganache from melting prematurely or separating.
• **Embrace Accurate Measurements, Especially for Baking:** Especially with the precision required in baking, accuracy is paramount for consistent, reliable results. Using a kitchen scale for dry ingredients like flour and cocoa powder, and even butter, can significantly improve the exactness of your measurements compared to using volume cups, leading to more consistent and reliable results every time you bake.

Jill, my wonderful friend and a true inspiration, is quite familiar with my family’s enduring love affair with all things chocolate. Back when we were both enthusiastic, budding bloggers, she’d playfully tease me about the sheer number of chocolate posts crowding the sidebar of my old blog. Indeed, chocolate desserts were almost always proudly in the double digits! These rich and exquisitely decadent double chocolate tarts would have fit in perfectly with the rest of the tempting sweets we enjoyed during our delightful visit to Un Dimanche. My family was absolutely elated when they discovered this exquisite dessert waiting patiently in our fridge, and I was equally thrilled when Jill and Waverly Publishers graciously agreed to let me share this treasured recipe with all of you, so you can experience the same joy!

Discover More French Delights with Jill Colonna: Mad About Macarons & Teatime in Paris

Jill possesses a truly delightful sense of humor, a quick wit, and an infectious passion for French patisserie, all of which shine through vibrantly in her wonderful blog. Her insightful posts and charming updates across social media consistently bring a smile to my face and often make me giggle, so I wholeheartedly recommend following her for a regular dose of authentic French baking inspiration, practical tips, and delightful wit. If you, like me, share a profound love for exquisite French sweets and the art of patisserie, then you absolutely must explore both of her amazing cookbooks: “Teatime in Paris” and “Mad About Macarons.” These books are true treasures, brimming with authentic, meticulously tested recipes and charming stories that will transport you straight to the heart of Parisian cafes and bakeries. You will never regret adding them to your culinary collection! And with this incredible Double Chocolate Tarts recipe now firmly at your fingertips, you’ll be perfectly equipped to satisfy any chocolate craving that strikes, creating moments of pure, French-inspired bliss anytime you desire.

Connect with Jill and dive deeper into the enchanting world of French baking and Parisian culinary adventures:

• Her Website: Mad About Macarons
• Facebook
• Pinterest
• Instagram

Essential Ingredient Notes for Your Double Chocolate Tarts

The quality of your ingredients significantly impacts the final taste, texture, and overall success of your chocolate tarts. Here’s a closer look at the key components and why specific choices and considerations matter for achieving perfection:

• **Pantry Staples for the Foundation:** Ensure you have readily available and fresh table salt, all-purpose flour (often labeled as plain flour), and fresh, large eggs. These fundamental ingredients form the basic structure and bind the elements of your delectable pastry.
• **Butter – Opt for Quality:** For the most superior results in your pastry shells, opt for European butter if it’s accessible to you. European butters typically boast a higher butterfat content and lower water content compared to their American counterparts, which profoundly contributes to a richer flavor and a flakier, more tender pastry crust. If European butter isn’t an option, choose a trusted, high-quality name brand over a generic store brand, as store brands often contain more water, which can adversely affect the pastry’s delicate texture. Always ensure it’s at true room temperature as specified in the recipe for optimal creaming with the sugar.
• **Powdered Sugar (Icing Sugar/Confectioners Sugar):** This finely milled sugar dissolves easily and seamlessly, contributing to a wonderfully smooth and tender crust texture without any grittiness. If your powdered sugar has formed lumps due to moisture, a quick sift through a fine-mesh sieve will ensure a consistent and perfectly lump-free dough.
• **Pure Vanilla Extract – No Substitutes!:** Never compromise on the vanilla! Always use pure vanilla extract, not imitation vanilla flavoring. The profound depth of flavor and beautiful aromatic notes from real vanilla are irreplaceable and add an exquisite layer of complexity that complements the rich chocolate perfectly, elevating the overall taste profile.
• **Unsweetened Cocoa Powder – The Chocolatey Core:** The type and quality of unsweetened cocoa powder you use will greatly influence the chocolate intensity and depth of flavor in your pastry crust. Good quality unsweetened cocoa powder, such as Ghirardelli or Penzeys, provides a deep, rich, and authentic chocolate flavor without any added sweetness, allowing the natural bitterness to beautifully balance the overall sweetness of the tart. Dutch-processed cocoa will yield a darker color and milder flavor, while natural cocoa will be lighter and more acidic.
• **Dark Chocolate (at least 60% solids) – The Ganache Star:** For the luxurious ganache filling, using a high-quality dark chocolate with at least 60% cacao solids is absolutely crucial. This higher percentage provides the intense, complex, and deeply satisfying chocolate flavor that makes the ganache truly decadent and gourmet. Semisweet or bittersweet Ghirardelli Bars are excellent, widely available choices that perform beautifully. Whenever possible, avoid using chocolate chips for ganache, as they often contain stabilizers that prevent them from melting as smoothly and evenly as high-quality chocolate bars, potentially leading to a grainy or separated ganache.
• **Single Cream – For Silky Smoothness:** This recipe specifically calls for single cream. If single cream is not readily available in your region (it’s more common in the UK and Europe), a fantastic and reliable substitute is a mixture of two parts heavy cream (also known as whipping cream) and one part whole milk. This carefully balanced blend will provide a similar fat content and consistency, resulting in a perfectly silky, smooth, and luscious ganache that coats the palate beautifully.

Explore More Decadent Double Chocolate Creations

If your love for double chocolate knows absolutely no bounds, you’re in luck! Here are more irresistible recipes from my kitchen, guaranteed to satisfy your deepest cocoa cravings and provide another layer of chocolatey delight:

• Flourless Double Chocolate Cake
• Double Chocolate Cheesecake
• Double Chocolate Twix Cookies
• Double Chocolate Chunk Cookies
• Discover more of my Best Homemade Chocolate Recipes

The Recipe:

Double Chocolate Tarts Recipe

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Yield
8 servings

Sublime chocolate pastry shells filled with silky chocolate ganache! These individual double chocolate tarts are a showstopper for any dessert table, blending elegance with irresistible flavor.

Ingredients

For the Chocolate Pastry Shells:

• 125g butter, at room temperature
• 75g icing sugar (confectioners or powdered sugar)
• ½ teaspoon salt
• 1 egg
• ½ teaspoon vanilla extract (optional, but highly recommended for depth of flavor)
• 240g plain flour (all-purpose), sifted
• 20g unsweetened cocoa powder

For the Ganache Filling:

• 160g dark chocolate (at least 60% solids, high quality recommended for best results)
• 80g milk chocolate (for added creaminess and balanced sweetness)
• 230g single cream (or substitute with 2 parts heavy cream and 1 part milk)
• 1 teaspoon vanilla extract (pure vanilla extract for superior flavor)

Instructions

1. **Prepare the Dough:** Using a stand mixer fitted with a paddle beater, slowly mix the room temperature butter, icing sugar, and salt until the mixture becomes pale and creamy. Gradually incorporate the egg and vanilla extract (if using), mixing until just combined. Then, add the sifted plain flour and unsweetened cocoa powder. Mix on low speed just until the dough comes together and forms a cohesive ball. Be careful not to overmix, as this can lead to a tough crust.
2. **Chill the Dough:** Form the prepared dough into a flat disk or ball, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for at least one hour. This crucial chilling period makes the dough firmer and easier to handle, preventing it from shrinking excessively during baking.
3. **Form the Tartlet Shells:** Once the dough is adequately chilled, lightly flour your work surface and rolling pin. Roll out the tartlet dough to an even thickness of approximately 1/8 to 1/16-inch. The rolled dough should be about an inch larger in diameter than your chosen tart pans. Carefully fit the dough into eight 4-inch tart pans with removable bottoms, gently pressing it into the fluted edges to ensure it lines the pan evenly. For a professional, clean finish, use a rolling pin to run across the tops of the tart pans, effectively trimming off any excess dough and creating a neat, level rim.
4. **Bake the Shells:** Preheat your oven to 160°C/320°F (fan assisted) or Gas Mark 4. Place the tart pans on a sturdy baking sheet for stability. Bake the chocolate tartlet shells for 10–15 minutes, or until the crust is firm to the touch and lightly baked through. The edges may appear slightly darker due to the cocoa. Allow the baked shells to cool completely in their molds on a wire rack before attempting to remove them. Once cool, carefully unmold the delicate shells.
5. **Prepare the Ganache Base:** To begin making the luscious ganache filling, break both the dark chocolate and milk chocolate into small, uniform chunks and place them together in a heatproof bowl. Using high-quality chocolate here is key for superior flavor and texture.
6. **Heat the Cream:** In a small saucepan over medium heat, gently warm the single cream (or your heavy cream and milk mixture) with the vanilla extract until it is nearly boiling – you’ll see small bubbles just starting to form around the edges of the pan. Be careful not to let it boil vigorously or scorch.
7. **Combine & Stir for Silky Ganache:** Immediately pour about half of the hot cream directly over the chocolate chunks in the heatproof bowl. Let it sit undisturbed for a minute or two to allow the heat to begin melting the chocolate. Then, using a wooden spoon or a heatproof spatula, gently begin stirring the mixture from the center outwards. Continue stirring patiently until the ganache becomes beautifully smooth and homogenous. Add the remaining hot cream and continue stirring gently until all the chocolate is completely melted and the ganache is wonderfully silky, glossy, and perfectly emulsified.
8. **Fill the Tartlets:** Carefully pour the warm, silky ganache into each of the baked and cooled tartlet shells, filling them evenly to the brim. The warmth of the ganache will allow it to self-level for a smooth top.
9. **Chill to Set & Serve with Flair:** Top the filled tartlets immediately with your desired garnishes, such as a fresh cherry, vibrant berries, or simply leave them plain for a sleek, minimalist finish. Transfer the tarts to the refrigerator and chill for at least an hour (or longer, up to several hours) until the ganache is fully set and firm. For the best texture and to allow the flavors to fully develop, remove the tartlets from the fridge approximately 30 minutes before serving, letting the ganache soften slightly to a perfect, creamy consistency.

Chef’s Notes & Pro Tips for Best Results

• **A Kitchen Scale is Your Best Friend:** For precise baking results, particularly with recipes that provide gram measurements, a kitchen scale is highly recommended. It ensures unparalleled accuracy with ingredient measurements compared to volume cups, leading to consistent success and professional-quality bakes every time. If you don’t own one, it’s a worthwhile investment for any passionate baker!
• **Essential Tart Pan Requirements:** This specific recipe is designed for eight standard 4-inch tart pans with removable bottoms. These are absolutely essential for easily unmolding the delicate tartlets without causing any damage, preserving their perfect shape and fluted edges.
• **Factor in Crucial Chilling Time:** Remember that the indicated total preparation time for this recipe includes a crucial chilling period for the dough before baking, and later for the ganache to set in the refrigerator. Plan your baking schedule accordingly, as these chilling steps cannot be rushed for optimal results in both texture and appearance.
• **Don’t Overbake the Chocolate Crust:** Keep a very close eye on the tart shells during their short baking time. They should be just lightly baked and firm, as their dark color from the cocoa powder can make it hard to gauge doneness. Overbaking can make them brittle and less tender.
• **Achieving a Perfectly Smooth Ganache:** When combining the hot cream and chocolate, resist the urge to stir vigorously immediately. Let the hot cream sit over the chocolate for a moment to do its work melting the chocolate. Then, stir gently from the center outwards to emulsify the mixture. This technique helps to prevent air bubbles and ensures a beautifully smooth, glossy, and perfectly set ganache.
• **Storage Recommendations:** Leftover tarts can be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal taste and texture, allow them to come to room temperature for about 15-20 minutes before serving.

Recommended Baking Products to Enhance Your Experience

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases, helping to support this blog at no extra cost to you. These are products I personally recommend and trust.

• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 4-inch Tart Pans (Set of 8)
• Digital Kitchen Scale

Nutrition Information:

Yield:

8

Serving Size:

1 tartlet

Amount Per Serving:
Calories: 540
Total Fat: 33g
Saturated Fat: 20g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 93mg
Sodium: 276mg
Carbohydrates: 53g
Fiber: 3g
Sugar: 25g
Protein: 7g

HOW MUCH DID YOU LOVE THIS RECIPE?

We’d be absolutely delighted to hear from you! Please leave a comment on the blog below to share your experience, or even better, share a photo of your magnificent Double Chocolate Tarts on Pinterest and tag us! Your beautiful creations inspire us all to bake more.