Dark Chocolate Tart

It’s been a strange couple of months.

So, I was craving chocolate maybe because of all the stress. It seemed like everything was happening all at once this month. One morning this week I was making chocolate tarts then had to teach, then helped out on the farm processing hogs, and then finished the day in a limo. Strange. Then woke up to a huge bruise on my foot and it hurts to walk.

Here is what I decided to fix my chocolate crave! 

A decadent dark chocolate ganache with a Cacao Nib nougatine, vanilla meringues, and all inside an almond pate sucree. I just grabbed a fork and it was gone.


1.)Make your dough then let it rest for at least 2 hours or preferable overnight. Roll out the dough to 1/4″ and line a buttered 9″ tart pan. Put in the fridge for 20 minutes to relax. Pre-bake your almond pate sucree weighing it down with Foil and beans or rice. Bake at 350F for 20 minutes until the sides golden then remove the weight and brown the center of the tart.Put the tart shell aside to cool. 

CT 1

2.)Then let’s make the ganache. I sure miss the shimmer of ganache;it always brings back memories of the Wynn Casino and Garrison Confections. Those were the days when I worked just in Chocolate.

Heat the cream and glucose. Bring the cream to a simmer and pour over the chocolate. Let sit for 30 seconds then mix with a spatula without incorporating too much air. 


3.)Pour the ganache into your cool tart pan. If there are a lot of bubbles pop them with a torch. Be careful not to burn the chocolate. :) 

CT 3

 4.)Bake your Cacao Nib Nougatine on a silpat  or parchment and let cool.

CT 4

  Let the ganache set for 2 hours then decorate the tart with the Cacao Nib Nougatine, Meringues, and Toasted Almonds.

Here is the link if you want to make the Vanilla Meringues 

Instead of adding the espresso add 1 tsp of vanilla paste.


[yumprint-recipe id='24']

Please help me!!

Does anyone have any Food Photography tips on how to take pictures of Chocolate Desserts? I have been researching but no luck. 

chocolate tart

2 thoughts on “Dark Chocolate Tart

    • Carol, This is one of the Almond Sucree recipes I use: 375g All-Purpose, 140g Powdered Sugar, 50g Almond Flour, 230g Butter, 1 ea. Large Egg (about 50g), Vanilla Paste 1. Cream the Butter with the Powdered Sugar with the paddle when light and fluffily add the egg & Vanilla 2.Scrape the bowl then add the flour along with Almond Flour 3. Mix until the dough comes together. (Do not over mix) 4.Wrap and refrigerate for 2 hours or overnight 5. Roll out and line your desired tart pan.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>