Double chocolate tarts with a strawberry coulis

    5 hours 10 min

    Need a fancy dessert for four? Look no further! These wonderful individual chocolate tarts have milk chocolate and white chocolate ganache layers over a shortbread and pistachio base topped off with a strawberry coulis.


    Hampshire, England, UK
    7 people made this

    Makes: 4 chocolate tarts

    • For the chocolate tarts
    • 140g shortbread biscuits, finely crushed
    • 1 tablespoon chopped pistachio nuts
    • 200ml double cream
    • 2 1/2 tablespoons unsalted butter, melted
    • 150g white chocolate chips
    • 200g plain chocolate chips
    • For the strawberry coulis
    • 200g strawberries, hulled
    • 100ml orange flavoured liqueur (e.g. triple sec)
    • whole fresh strawberries, to garnish

    Prep:30min  ›  Cook:40min  ›  Extra time:4hr setting  ›  Ready in:5hr10min 

      For the chocolate tarts:

    1. Lightly grease four 170g (6 oz) individual ramekin dishes, then double line with clingfilm (leaving plenty of overhang) and press as neatly as possible into the base and sides. Lightly grease the inside.
    2. In a bowl, combine the finely crushed shortbread biscuits with the pistachios and the butter and stir until the mixture comes together. Place 1 to 2 tablespoons of the shortbread mixture into the base of each ramekin dish and press down with the back of a spoon to compact.
    3. In a saucepan over a high heat, bring 70ml of the double cream to the boil, then remove quickly. Stir in the white chocolate chips and continue to stir until the white chocolate ganache becomes glossy and the chocolate as melted. Spoon two tablespoons of the mixture into each of the four ramekin dishes then place immediately in the fridge and chill for 2 hours.
    4. After 2 hours remove from the fridge and check lightly with your finger to make sure that the white chocolate is set and no longer runny, you just need it firm enough to be able to support the chocolate ganache on top.
    5. In a saucepan over a high heat, bring the remainder of the cream to the boil. Remove from the heat and stir in the plain chocolate chips. Stir until glossy. Spoon this over the white chocolate layer and fill to the top of the ramekins. Using the stem of a spoon, carefully create some subtle swirls in the top so that the top will set with a nice pattern. Chill in the fridge for 2 hours, or until the milk chocolate is firm. The longer this dessert is chilled, the firmer it will be.
    6. For the strawberry coulis:

    7. To make the strawberry coulis, combine the strawberries and triple sec and bring to a gentle simmer, mashing the strawberries to make a sauce. Cook gently over a low heat for 20 minutes. Press through a sieve if desired, otherwise place in the fridge to chill before serving.
    8. To serve, gently lift the tarts out of the ramekin dishes using the clingfilm to help you. Discard the clingfilm and place on a serving plate, serve with the strawberry coulis poured over and a fresh strawberry to garnish.

    Smoothly does it!

    If you want smooth edges to your tarts, try experimenting with a greased "collar" placed inside the ramekins.

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    I would sell all of my own shoes to buy a double chocolate tarts with a strawberry coulis that was this good. Amazing!  -  19 Jun 2014