Chocolate Cream Tartlets

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recipe by Abdel Karim Patissier http://bit.ly/abdelkarim-patissier

  • Time icon
    Total Time
    6hrs 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1717
based on 3 ratings

An elegant chocolate dessert to impress at any dinner party. This recipe makes 6 individual rectangular tarts or you can also make one large rectangular tart. The pastry case is filled with a chocolate and biscuit mixture using traditional French crepe biscuits called “Gavottes”. If you are unable to find these, try using your favourite biscuit instead. It is then topped with chocolate pastry cream and a light, coffee whipped cream. You can substitute coffee with cocoa powder to make a chocolate whipped cream instead. Decorate as picture or let yourself get creative. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 29, 2024

Ingredients

  • Butter icon
    Butter
    135 g
  • Egg icon
    Egg
    1
  • Dark chocolate icon
    Dark chocolate
    80 g
  • Whipping cream icon
    Whipping cream
    105 g
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Cacao nibs icon
    Cacao nibs
    10 g
  • Crepes dentelles icon
    Crepes dentelles
    20 g
  • Icing sugar icon
    Icing sugar
    90 g
  • Ground almonds icon
    Ground almonds
    30 g
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    20 g
  • Salt icon
    Salt
    1 pinch
  • All purpose flour icon
    All purpose flour
    225 g
  • Whole milk icon
    Whole milk
    150 g
  • Sugar icon
    Sugar
    14 g
  • Powdered milk icon
    Powdered milk
    15 g
  • Egg yolk icon
    Egg yolk
    2
  • Gelatine icon
    Gelatine
    1 g
  • Water icon
    Water
    6 g
  • Whipping cream icon
    Whipping cream
    20 g
  • Instant coffee icon
    Instant coffee
    2 g
  • Cocoa powder icon
    Cocoa powder
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Kmix
  • kCook icon Kmix bowl
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface
  • kCook icon Rectangular tart pan - small
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Saucepan - small
  • kCook icon Piping bag
  • kCook icon Large glass bowl

Step preview

  1. Attach Whisk
  2. Add butter and icing sugar to the kMix Bowl
  3. Whisk with splashguard fitted - approx 3 min, Speed 5
  4. Then add ground almonds, unsweetened cocoa powder and salt to the kMix Bowl
  5. Whisk with splashguard fitted - approx 2 min, Speed 5
  6. Then add egg to the kMix Bowl
  7. Whisk with splashguard fitted - approx 2 min, Speed 5
  8. Then sift all purpose flour into the kMix Bowl
  9. Whisk with splashguard fitted until just combined - Speed 1
  10. Transfer content of kMix Bowl to lightly floured surface
  11. Knead until smooth
  12. Wrap with plastic wrap
  13. Chill in fridge - 2 hr
  14. Transfer dough to lightly floured surface
  15. Roll out until 3mm thick
  16. Transfer dough to rectangular tart pan
  17. Line until covered and trim the edges
  18. Chill in fridge - 2 hr
  19. Pre-heat oven - 170°C
  20. Remove tart pan from the fridge
  21. Chill in freezer - 15 min
  22. Remove tart pan from the freezer
  23. Bake - 25 min, 170°C
  24. Remove from oven and let cool
  25. Add whole milk to a clean saucepan
  26. Heat until warm and continue - medium-low heat
  27. Add sugar, powdered milk and egg yolk to a clean medium bowl
  28. Whisk slightly until combined
  29. Pour half of the milk from the saucepan into medium bowl
  30. Whisk vigorously until combined
  31. Transfer content of medium bowl to saucepan
  32. Heat until boiling while stirring frequently - medium-high heat
  33. Add dark chocolate to the saucepan
  34. Whisk continuously until completely melted
  35. Pour content of saucepan into medium bowl carefully
  36. Cover immediately with plastic wrap
  37. Chill in fridge and continue
  38. Add gelatine and water to a clean small bowl
  39. Mix until combined
  40. Chill in fridge - 10 min
  41. Add whipping cream to a clean saucepan
  42. Heat until warm - medium-low heat
  43. Add instant coffee and sugar to the saucepan
  44. Transfer gelatin to saucepan
  45. Mix gently until combined
  46. Set aside and let cool
  47. Clean Kenwood Bowl
  48. Attach Whisk
  49. Add whipping cream to the kMix Bowl
  50. Whisk with splashguard fitted until firm - approx 2 min, Speed 5
  51. Transfer content of saucepan to kMix Bowl
  52. Whisk with splashguard fitted until combined - approx 1 min, Speed 2
  53. Prepare a clean piping bag with plain round tip
  54. Transfer content of kMix Bowl to piping bag
  55. Chill in fridge and continue
  56. Add dark chocolate, cacao nibs and crepes dentelles to a clean large glass bowl
  57. Stir gently until combined then set aside
  58. Retrieve the baked tart case
  59. Transfer content of large glass bowl to rectangular tart pan
  60. Spread until level
  61. Chill in fridge until set - 15 min
  62. Retrieve the filled tart case
  63. Retrieve the medium bowl with the chocolate pastry cream
  64. Stir gently until runny
  65. Spoon the chocolate pastry cream into the tart case and spread until level
  66. Retrieve the piping bag with the whipped cream
  67. Pipe the whipped cream onto the pastry cream in a long “S” shape
  68. Dust with cocoa powder
  69. Chill in fridge until needed
  70. Serve
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