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Ingredients
CHOCOLATE SWEET PASTRY
  • 290 g butter
  • 180 g icing sugar
  • 480 g T55 soft flour
  • 2 whole fresh eggs
  • 50 g cocoa powder
CHOCOLATE GANACHE
  • 510 g whipping cream
  • 450 g dark chocolate
  • 50 g trimoline
  • 180 g butter
VANILLA CHANTILLY
  • 1 tsp vanilla extract
  • 200 g whipping cream
  • 50 g icing sugar
CHOCOLATE TART CHOCOLATE TART
CHOCOLATE TART

A dark chocolate ganache filled in a chocolate pastry tart shell, finished with a vanilla chantilly cream.

I decorate my tart with chocolate popping candy and a light dusting of cocoa powder.


Prep 1 hour
Total 1 hour 30 minutes

CHOCOLATE SWEET PASTRY:

Cream the butter & sugar together, add the eggs and mix well.

Add dry ingredients, do not over mix, as soon as the flour & Cocoa powder is combined stop the machine.

To bake, line the tart shells and rest in the fridge for 10 minutes.

Bake at 170c for 15 minutes .


CHOCOLATE GANACHE:

Melt the chocolate to 40c, add the trimoline to the melted chocolate. 

Pour over the chocolate in 2 stages. Add the soft butter in small cubes all at once.

Blitz with hand blender on speed 1 until smooth.

Pipe into baked chocolate tart shells and fill to the top. 

Place in the fridge to set this will take 1 hour.


VANILLA CHANTILLY:

Whisk everything together either on a machine or by hand.

Pipe bulbs on top of the set ganache to decorate the tarts.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

CHOCOLATE TART

A dark chocolate ganache filled in a chocolate pastry tart shell, finished with a vanilla chantilly cream.

I decorate my tart with chocolate popping candy and a light dusting of cocoa powder.


favorite
print
rate
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
CHOCOLATE SWEET PASTRY
  • 290 g butter
  • 180 g icing sugar
  • 480 g T55 soft flour
  • 2 whole fresh eggs
  • 50 g cocoa powder
CHOCOLATE GANACHE
  • 510 g whipping cream
  • 450 g dark chocolate
  • 50 g trimoline
  • 180 g butter
VANILLA CHANTILLY
  • 1 tsp vanilla extract
  • 200 g whipping cream
  • 50 g icing sugar

CHOCOLATE SWEET PASTRY:

Cream the butter & sugar together, add the eggs and mix well.

Add dry ingredients, do not over mix, as soon as the flour & Cocoa powder is combined stop the machine.

To bake, line the tart shells and rest in the fridge for 10 minutes.

Bake at 170c for 15 minutes .


CHOCOLATE GANACHE:

Melt the chocolate to 40c, add the trimoline to the melted chocolate. 

Pour over the chocolate in 2 stages. Add the soft butter in small cubes all at once.

Blitz with hand blender on speed 1 until smooth.

Pipe into baked chocolate tart shells and fill to the top. 

Place in the fridge to set this will take 1 hour.


VANILLA CHANTILLY:

Whisk everything together either on a machine or by hand.

Pipe bulbs on top of the set ganache to decorate the tarts.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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