Champagne chocolate tartlet

Adapted recipe by doubletkitchen

Champagne chocolate tartlet

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • Biscuit

  • 125

    g plain flour

  • 170

    g sugar

  • ½

    tablespoons baking powder

  • Pinch of salt

  • 100

    ml champagne

  • 3

    tablespoons oil

  • 4


  • 1

    teaspoon vanilla extract

  • Chocolate Ganache

  • 300

    ml whipped cream

  • 300

    g dark chocolate (with as much cocoa)

  • And sour, berries if desired currants, blackberries, raspberries, strawberries, cherries, if desired so that the ice in a way that they dip into lightly beaten egg white, drain well, then roll in sugar cubes.


First make the ganache. Heat the cream of the cream, and add to it the chopped chocolate. Stir until it becomes a smooth shiny mixture, which leave at room temperature to cool and squeeze. For the sponge, mix all the dry ingredients in one bowl (flour, sugar, baking powder and salt.) It would be good if you put everything in the food processor and let about 30 seconds over high speed chopping sugar cubes. allowing you to achieve that you can later easily dissolve sugar. In another bowl, combine champagne, egg yolks, oil and vanilla extract. Whip the egg whites. Liquid ingredients, add the dry ingredients, spoon by spoon and mix on the lowest speed until all merges into a smooth mixture, then stir in the whipped egg whites by hand. Bake about 50 minutes at 160-180 ° C. Allow to cool, then coat with ganache and decorate with fruit.


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