Chocolate Tartlettes from a Cooking Vacation in France

July 6, 2020  |  By Peg Kern
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Chocolate Tartlettes from a Cooking Vacation in France

A dessert popular in Provence, chocolate tartlettes are a wonderful way to end a meal. Their rich flavor also goes well with afternoon tea, so they’re the perfect recipe to make when you’re expecting guests!

See all our cooking vacations in France.

Chocolate TartlettesDelicious dark chocolate tartlettes made during a Provence cooking vacation with The International Kitchen.

Serves: 8
Prep time: 90
Cook time: 18
Cook method: Bake

Ingredients for the crust:

  • 230 gr flour
  • 85 gr cocoa powder
  • 125 gr confectioners’ sugar
  • 50 gr finely ground almond powder
  • 200 gr butter
  • 1 egg
  • 1 pinch salt

Ingredients for the mousse filling:A stack of different types of chocolate.

  • 150 gr high-quality bittersweet chocolate
  • 140 gr butter
  • 30 gr cocoa powder
  • 6 egg yolks
  • 6 egg whites
  • 200 gr sugar

Other ingredients:

  • Raspberry jam
  • Fresh raspberries, whipped cream, or other garnish of choice

Instructions:

Melting chocolate for a dessert recipe.1. Prepare the shortbread pastry. Mix the flour, confectioners’ sugar, cocoa powder, salt, and ground almond powder together. Add the butter in small pieces, and mix until the texture is sandy. Add the egg and leave to rest for at least an hour. (For best results, make the pastry dough the day before.)

2. On a lightly floured surface (marble if possible), roll out the pastry dough to a thickness of about 1/4 inch. Cut out 16 circles with a 6cm pastry or biscuit cutter.

3. Bake in a preheated over at 350 ° for 6 – 8 minutes. Allow to cool and transfer o a pastry rack.

4. Make the chocolate mousse. Beat the egg yolks with half the amount of sugar. Melt the chocolate over a double-boiler, then add the butter in small pieces, the cocoa powder and the egg yolks. Beat the egg whites with an electric mixer until half-risen, then add the remaining sugar and beat until stiff. Fold gently into the chocolate mixture.

5. Spread half the chocolate mouse on a baking sheet and cook at 400 ° for about 10 minutes. Keep the second half in the refrigerator.

6. To serve the chocolate tarts, place a shortbread base on each plate, then spread a fine layer of raspberry jam on it. Cut 8 circles, 5 cm in diameter, of cooked chocolate mousse. Place a chocolate disc on each shortbread base, then add a second shortbread circle, and finish with the remaining chocolate mousse on top, which can be piped with a flourish if you want a fancier presentation.

7. Serve with flavored custard, whipped cream, or ice cream, or top with nuts, praline or cookie crumble, fresh raspberries, or any decorative topping you and your guests prefer!

By Peg Kern

Learn more about all of our France cooking vacations. If you have questions about these or any of our culinary trips, don’t hesitate to contact us!

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