Le Cordon Bleu Chocolate Tart

Preparation time: 50 minutes
Cook time: 30 minutes

For the Sweet pastry dough

  • 110 g butter
  • 110 g powdered sugar
  • 45 g ground almonds
  • 210 g flour
  • 1 large egg (60 g)

For the Soft chocolate filling

  • 105 g “couverture” chocolate 70 %
  • 60 g butter, softened
  • 60 g ground almonds
  • 90 g egg whites
  • 75 g sugar
  • 45 g flour

For the Ganache glaze

  • 150 g chocolate, chopped
  • 150 ml whipping cream
  • 70 g sugar
  • 60 g butter
  • 120 ml water
  • fresh raspberries (for decoration)


  1. Sweet pastry dough: Rub the butter into the dry ingredients, add the egg and combine. “fraiser” – mix the dough evenly by smearing it with the fleshy part of the palm of the hand. Form into a ball and refrigerate approximately 30 minutes.
  2. Preheat the oven to 160°C.
  3. Roll out the sweet pastry dough to a thickness of approximately 3 mm and cut disks 12 cm. Line tartlet molds and refrigerate for 10 minutes. Bake the tartlet cases in the preheated oven for approximately 10 minutes.
  4. Soft chocolate filling: Melt chocolate over a bain-marie, remove from the heat and mix in the softened butter. Add the ground almonds. Beat egg whites until foamy. Gradually add the sugar, beating until the egg whites are smooth, shiny and stiff peaks form. Delicately fold in the meringued egg whites, followed by the flour. Fill the tartlet shells to 2/3 and bake for 3 to 4 minutes.
  5. Ganache glaze: Put the chocolate in a bowl. Heat the whipping cream, butter and sugar, pour onto the chocolate and add a little water to obtain a smooth consistency. Coat each tartlet with ganache glaze.
  6. To serve: Present the chocolate tartlet warm or cold with fresh raspberries.

I found this recipe on the Le Cordon Bleu Website and it sounded really nice. Hopefully will be making it soon.

Recipe Link-Recipe: Chocolate Tartlet

Adeola x