Chocolate Tart

Made with Gold Cup® Margarine

Cooking Time

50 mins

Serving Suggestion

50 people


Allergy information


How to make Chocolate Tart


Make the shortcrust by mixing all the ingredients except the eggs until you have a sandy texture. Add the eggs and mix until a homogenous dough. Roll the dough to 2.5 mm and line the tartlet mould with it.


For the almond cream, mix the sugar with the softened Cake margarine. Add the almond powder, the eggs and the flour mix until homogenous batter. Pipe 30 g in the tartlet and bake for 15 minutes at 170°C.


To create the chocolate whipping ganache, first heat up the cream (1), milk and glucose. Pour the hot cream on the chocolate and mix with an immersion blender until fully incorporated. Add the rest of the cream (2) and mix again. Let it rest for 12 hours in the fridge. 


Whip the chocolate ganache and pipe 50 g on the tartlet. Decorate as desired.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Short crust:
250 g Gold Cup Back
250 g sugar
500 g flour
2 eggs
Almond Cream:
375 g Gold Cup Cake
375 g sugar
375 g almond powder
375 g eggs
30 g flour
Dark chocolate whipping ganache:
530 g cream (1)
180 g milk
120 g glucose
480 g dark chocolate
1250 g cream (2)

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