Chocolate ganache tarts

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Here’s a simple pure chocolate tartlet that chocolate lovers simply wouldn’t want to miss. A crisp pastry crust filled with indulgent intense creamy chocolate ganache. Fresh handmade raspberry jam adds a sweet and sour touch that complements the overall taste experience.

Recipe instructions

(Fill in the desired quantity and recalculate)

Chocolate sablé

  • 160g
  • 100g
    icing sugar

Process in a food mixer until blended together.

  • 50g
    whole egg(s)


Add and mix until you have a paste. Leave to cool down one night and spread out in a layer 2 mm thick.

Bake at 170°C for 12 to 15 minutes.

Raspberry jam

  • 500g
    fresh raspberries
  • 250g
  • 1piece(s)
    fresh lemon juice

Bring to the boil and cook for 3-4 minutes until you have a jam-like consistency.

Chocolate ganache


Bring the cream and the invert sugar to the boil, pour over the chocolate and emulsify.

  • 210g
    softened butter

Add when it reaches 40°C.


On the bottom of each chocolate tartelet, apply a layer of raspberry jam . Pour the ganache into the tartlets at 30-35°C.