Best Chocolate Tartlets

level 1

This series of Best Chocolate Tartlets offer operators the opportunity to tap into a wide range of occasions by featuring different chocolates and a range of toppings. This recipe can be utilised by cafés and casual dining outlets. The tasty tartlets are filled with creamy Callebaut 811 ganache and topped with a variety of decorations and seasonal fruit to create the wow factor. Topped with Mona Lisa scarlet metallic flakes, gold rocks or chocolate blossoms, they certainly are stunning!

Recipe components

Callebaut® ingredients


  • 280g
    plain flour
  • 150g
  • 90g
    icing sugar
  • 30g
    ground almonds
  • 40g
    cocoa powder
  • 1piece(s)

Chocolate Ganache


Topping option - Ruby

  • 6piece(s)
  • 30g
    Scarlet Metallic Flakes

Topping option - Gold

  • 35g
    Gold Metallic Chocrocks™

Topping option - Dark


Topping option - White

  • g
    sliced strawberries

Topping option - Milk


Mix the plain flour, icing sugar, ground almonds and cocoa powder
Rub the butter into the dry ingredients mixture
Add the eggs and mix together to form a dough (If the mixture is too dry, add a dash of water)
Roll out the dough until 4mm in thickness 
Refrigerate for 30 minutes
Separate into 7cm tart cases
Bake at 180°C for 8 minutes
It’s now time to make the ganache! Bring the cream and glucose to the boil
Pour over the chocolate and combine
Allow the ganache to cool to 40°C
Add the softened butter and mix
Fill the tart cases and decorate with your chosen toppings!


If you wish to experiment by using a different Callebaut chocolate please substitute the chocolate in the original recipe for the following measurements:

280g Callebaut gold chocolate

320g Callebaut 811 milk chocolate

380g Callebaut ruby chocolate

400g Callebaut W2 white chocolate