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Double Chocolate Tart

December 2, 2025pub
Double Chocolate Tart

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Cook time:

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Double chocolate tart- and a little festive truth:
not everything you see is always the full picture!
This tart has a cracked crust. It tasted amazing- and with good ingredients, even mistakes can be fixed.

I ran back to @spinneysuae, got some festive bits (gingerbread cookies, cherries, berries, loukoum, edible flowers) and decorated the tart- with Spinneys giveaways running on festive SpinneysFOOD products, it was totally worth it!

Evidence? Hidden. Tart? Perfect. Recipe? Below!

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Double Chocolate Tart

BY YASMINE IDRISS

Double chocolate tart- and a little festive truth:
not everything you see is always the full picture!
This tart has a cracked crust. It tasted amazing- and with good ingredients, even mistakes can be fixed.

Ingredients

Chocolate Crust

  • 345 g flour (+ extra for dusting)
  • 30 g cocoa powder
  • 120 g sugar
  • 1 large egg
  • 200 g cold unsalted butter, cubed

Chocolate Ganache

  • 200 g dark chocolate, finely chopped
  • 150 ml whipping cream
  • 1 tbsp butter (optional)
  • 100 g mascarpone, room temp
  • 1/4 tsp cayenne pepper
  • Heat the cream until simmering.
  • Add butter + mascarpone and whisk gently until smooth while keeping it on low heat.
  • Pour over the chocolate and let sit 2 min.X
  • Whisk until glossy.
  • Cover and leave at room temp to firm slightly.

Method

  • 1)

    Preheat oven to 190°C.

  • 2)

    Add flour, cocoa, and sugar to a food processor and pulse twice.

  • 3)

    Add the cold butter and pulse 2–3 times until pea-sized crumbs form.

  • 4)

    Add the egg and pulse twice, just until the dough comes together when squeezed.

  • 5)

    Tip onto a clean tea towel, gather and twist to form a ball (this avoids melting the butter).

  • 6)

    Flatten into a disc, wrap, and chill 30 min.

  • 7)

    Roll the dough on a lightly floured surface and line your tart tin, leaving a slight overhang.

  • 8)

    Keep the edges thick and high—they may shrink.

  • 9)

    Prick with a fork and chill 20 min.

  • 10)

    Line with baking paper + baking beans. Bake 20 min at 180°C.

  • 11)

    Remove the paper and beans, bake another 20 – 30 min.

  • 12)

    Cool completely in the tin.

Berry Coulis

  • 1)

    Heat 1 cup frozen mixed berries with 2–3 tbsp jam. Cook until berries break down, smashing with a potato masher. Transfer to a bowl and cool completely.

  • 2)

    To Assemble: carefully unmould the tart shell and place on a serving plate. Spread a layer of cooled coulis.
    Top with the ganache and smooth.
    Chill 20 min.

  • 3)

    Dust with cocoa, then decorate with cherries, berries, gingerbread men, chocolate pieces, flowers.
    Keep chilled.

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