As a chef at Food and Meal, few things bring me as much joy as creating delectable chocolate desserts. And this rich, fudgy chocolate tart recipe is one of my absolute favorites. From the moment the bittersweet aroma of melted chocolate hits my nose as I stir the filling, I’m filled with a sense of cozy contentment and the eager anticipation of how the silky custard will taste once baked into a crisp, buttery crust.
Baking has always been my way of showing love and bringing people together ever since I was little. Even now at Food and Meal, when I prepare a new recipe, I imagine the delight and comfort someone will feel as they take that first creamy, chocolatey bite. And as much as I’d love to keep these chocolate tarts all to myself, the ultimate satisfaction comes from picturing your smiling faces when I serve a slice warm from the oven, perhaps after a long day when you need a sweet pick-me-up.
So preheat your ovens and let your sweet teeth rejoice, dear friends! With just a few simple ingredients like bittersweet chocolate, heavy cream and eggs baked into a flaky, tender crust, these elegant yet easy chocolate tarts will become your new favorite go-to treat. No need to visit a fancy bakery when you can make restaurant-quality desserts in your own kitchen. I can’t wait for you to try this recipe and let the chocolatey bliss melt your stresses away!
Praline Chocolate Tarts Recipes
Praline Chocolate Tarts
Ingredients
- 2 cups graham crackers
- 6-8 tablespoons butter melted
- 3 tablespoons sugar
- 500 grams chocolate bars gianduja or praline, I use Rosemarie praline filled bittersweet swiss chocolate by Schemerling
- 400 ml heavy whipping cream 35%
- 100 grams dark chocolate
Instructions
- Preheat the oven to 350 degrees.
- Prepare individual 10 individual tart pans or 1 large 12 inch pie pan.
- Break the graham crackers into smaller pieces and place in a food processor. Pulse until you have a fine crumb and place in a large bowl. Add 3 tablespoons of sugar. Pour the melted butter gradually into the bowl until you have a moist enough consistency to form crust. Press firmly into the bottom of the pan you are using. Remove excess crumbs so that your crust is not overly thick.
- To make the chocolate filling, roughly chop both chocolates and place in a large bowl. Bring the whipping cream to a boil. Once the cream has boiled, pour over the chocolates and stir until melted and you are left with a creamy ganache.
- Pour the filling into the pie crusts and let cool. Sprinkle top of tarts with powdered sugar, chocolate shavings or whipped cream. They are all delicious options!
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Praline Chocolate Tartlets Using an Air Fryer
Begin by preheating your air fryer to 320°F (160°C) for 3-4 minutes, setting the stage for perfectly crisp tartlet shells. Nestle the pre-made shells into the air fryer basket, watching as they transform during their 5-6 minute air-fry ballet into golden brown, irresistibly crispy perfection.
As the shells dance in the air fryer, turn your attention to crafting the indulgent praline chocolate filling. In a microwave-safe bowl, blend chopped dark chocolate, heavy cream, praline paste, and unsalted butter. Microwave this decadent concoction in 20-second intervals, stirring diligently until the chocolate metamorphoses into a smooth, velvety texture.
Once the tartlet shells emerge, golden and triumphant, from their air fryer performance, let them cool briefly. Then, with an artisan’s touch, fill each shell with the praline chocolate elixir. It’s a moment of harmony as the crispness of the shell meets the lusciousness of the filling.
To set the stage for the grand finale, place these delectable creations in the refrigerator for a minimum of 30 minutes. This cooling interlude allows the flavors to meld, creating a perfect union of textures. As a final touch, garnish with chopped nuts or a dusting of cocoa powder, if your heart desires.
Tips for making Praline Chocolate Tarts
Serving Suggestions
Pairing these delectable Chocolate Tarts with the right accompaniments opens up a realm of indulgent flavors. Consider the subtle nuttiness of hazelnut milk, creating a delightful dance of contrasts against the rich chocolate filling. Alternatively, a crisp and aromatic pesto panini provides a savory respite, allowing the herbal notes to intertwine with the velvety sweetness of the tarts. For a more sophisticated experience, the bold flavors of Irish coffee add a warm and robust element, elevating the chocolatey decadence. Sushi ginger offers a refreshing palate cleanser between bites, preparing your taste buds for the next delightful encounter with the chocolate tarts. The complex and flavorful Dragon Roll, alongside the light and cleansing hibachi soup, presents an unexpected yet delightful fusion of sweet and savory. As you embark on this culinary exploration, feel free to experiment with these pairings to create a symphony of tastes that resonate with your palate. For further inspiration, explore the diverse world of flavors at Food and Meal on foodandmeal.com, where dessert becomes an artful journey.
Cooking Tips
First and foremost, when making the dough, don’t skimp on kneading time. Those minutes spent vigorously working the dough are key to developing the gluten that gives rugelach their signature flaky layers. I also highly recommend chilling the dough thoroughly before rolling – at least two hours, but longer is even better! A very cold dough makes shaping those crescent rolls so much easier. As eager as I am to fill and bake my rugelach, patience pays off with pastry.
When it comes time to fill my crescents, I’ve found the best jam for these has nice big fruit pieces instead of being too smooth or runny. The texture plays so nicely against the flaky dough. And don’t be shy with the filling! Generous dollops ensure every bite contains that sweet fruity flavor I love. A final sprinkle of coarse sugar on top adds such a delightful crunch and sparkle to contrast the soft filling within.
As someone who loves to share my baking, I always make extra rugelach when I can. They freeze beautifully for up to three months, ready to be warmed back to life when unexpected guests arrive. Just be sure to underbake them slightly before freezing, so they won’t dry out when reheated later.
Frequently Asked Questions About Praline Chocolate Tarts
- Can I Make These Tarts in Advance? Absolutely! You can prepare the tart shells and praline chocolate filling ahead of time and assemble them just before serving for the freshest results.
- How Do I Store Leftover Praline Chocolate Tarts? If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage.
- Can I Use Milk Chocolate Instead of Dark Chocolate? While dark chocolate adds depth to the flavor, you can use milk chocolate if you prefer a sweeter taste. Adjust the sweetness level to your liking.
- What Is Praline Paste, and Where Can I Find It? Praline paste is a blend of roasted nuts and sugar. You can often find it in well-stocked grocery stores or specialty baking supply shops. You can also make your own by blending roasted nuts and sugar until smooth.
- Can I Use Homemade Tart Shells? Certainly! Homemade tart shells can add a personal touch to your tarts. Just make sure they are fully baked and cooled before filling to maintain their crispness.
Conclusion
As I bring this chocolate tart post to a close, I hope I’ve inspired you to preheat those ovens and get baking, my friends! These rich yet easy chocolate tarts are sure to be your new favorite dessert thanks to that fudgy chocolate filling and crisp, buttery crust. And they make such an elegant presentation, perfect for dinner parties or anytime you need just a little extra sweetness in your day.
Be sure to visit Food and Meal for the full recipe details as well as more delicious baking inspiration. We’re always whipping up new sweet and savory dishes to nourish your body and delight your taste buds here at Food and Meal! And if these chocolate tarts have you craving more chocolate (I don’t blame you!), then stay tuned for more cocoa-filled recipes coming soon.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.