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–+ servings
Eggless Chocolate Tart
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How to make Eggless Chocolate Tart with chocolate filling

Whole Wheat Eggless Chocolate Tart made easy for you. Your love for chocolate is incomplete if you haven’t tried this eggless mini chocolate tart recipe.
Prep Time20 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Servings: 6 Tartlet

Ingredients

For Crust

  • 100 gm Whole Wheat Flour
  • 60 gm Butter
  • 60 gm Organic Brown Sugar
  • 20 gm Unsweetened Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1 tbs Honey
  • 1/8 tsp Salt
  • 3 tbs Milk
  • 1 tsp Chocolate Essence

For Filling

  • 125 gm Dark Chocolate
  • 60 gm Fresh Cream
  • 1 tsp Butter
  • 1 tbs Honey

Instructions

  • In a bowl, take soft butter and organic brown sugar. Cream the butter and sugar mixture.
  • Add chocolate essence and honey. Mix it well.
  • Sift flour, baking soda, salt and cocoa powder together
  • 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.

Notes

  • 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.