Whether it’s an eggless chocolate cake, chocolate muffin or an eggless Choco chip cookie, my love for chocolate is never-ending. Moreover, the same love got transferred in my Ladoo as well. I know how much fascinated Ladoo is for chocolate tarts. He has asked a bunch of time in the past to make an eggless chocolate tart for him. However, I was somewhat afraid to give it a shot. His constant push asked me to pick courage and try this eggless chocolate tarts recipe.
What is a tart?
A tart is a baked dish consisting of a filling over a shortcrust pastry base with an open top not covered with pastry. The smaller size of a tart is referred to as Tartlet. Though it originated in France but has spread to other countries over the years.
Chocolate tart or chocolate cream pie is a dessert consisting of dark chocolate, cream, and eggs. A smooth consistency of all three ingredients is poured into a crisp, unsweetened pastry shell and baked until firm.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
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Eggless Chocolate Tart Recipe
All I could find on the internet were recipes of egg-based chocolate tart. After a lot of research, and not finding what I needed, I thought of experimenting myself. I made some changes in a regular chocolate tart recipe. Eliminated eggs, replaced all-purpose flour with whole wheat flour and used honey in the recipe. Used dark chocolate for the filling and added honey to get sweetness. And finally, I had my eggless chocolate tart recipe ready.
Let’s Make Chocolate Tart
Knead it into a dough. Add milk 1 tbs at a time to bind the flour. Prepare a soft dough from it. Place this prepared dough on a butter paper and roll it into a sheet of thickness ¼ inch.
Meanwhile, preheat the oven at 180 °C. Grease the tart molds and lightly dust with some flour. Press the prepared dough into greased tartlet molds. Prick the tarts and bake in preheated oven at 170 °C for 15 minutes.
Once baked, take the tartlets out from the oven and let them rest for 5 minutes. De-mold them and place of a wired rack. Allow the tarts to cool completely.
To prepare the chocolate filling, in a pan heat fresh cream and butter. Bring it to boil. Turn of the flame. Add chopped chocolate and honey. Mix it well until you get a smooth batter. Set aside to cool for 5 minutes. Transfer the mixture to a bowl and set aside to cool for 30 minutes. The mixture will thicken as it cools.
Assembling the tart
Using a piping bag, fill the chocolate mixture into prepared tartlet cases. Sprinkle some silver sugar balls (sprinklers) and serve.
These lovely little Eggless Chocolate Tart are great with noon tea. I love to serve chocolate tarts with freshly baked chocolate cookies.
- In a bowl, take soft butter and organic brown sugar. Cream the butter and sugar mixture.
- Add chocolate essence and honey. Mix it well.
- Knead it into a dough. Add milk 1 tbs at a time to bind the flour. Prepare a soft dough from it.
- Meanwhile preheat the oven at 180 °C.
- Grease the tart moulds and lightly dust with some flour. Press the prepared dough into greased tartlet moulds.
- Prick the tartlet and bake in preheated oven at 170 °C for 15 minutes
- To prepare the chocolate filling, in a pan heat fresh cream and butter. Bring it to boil. Turn of the flame. Add chopped chocolate and honey. Mix it well until you get a smooth batter.
- Set aside to cool for 30 minutes. Mixture will thicken as it cools.
- Using a piping bag, fill the chocolate mixture into prepared tartlet cases.
- Sprinkle some silver sugar balls (sprinklers) and serve.
- To prepare the dough the butter should be at room temperature.
- Tarts will be soft when hot. Once completely cool they will become crisp.
- After preparing the chocolate filling, it is very important to let it cool completely. Else you will not get perfect texture while piping it into tartlet.
- If the dough is little dry, add 1 tablespoon of milk at a time of kneading.
- If the dough is too soft, refrigerate the dough for 15-20 minutes. It will help to handle the dough later on
- You can use regular white sugar in case don’t have brown sugar.
- I have used unsweetened cocoa powder and Lindt 85% Cocoa Dark Chocolate. I added honey or sugar to the recipe to give it sweetness. However if you are using chocolate compound, then no need to add honey while preparing chocolate filling.
- Do not add salt if you are using salted butter.