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Valentine’s Day Chocolate Tarts

White plate with a chocolate tart cut in half showing the centre

I say “any excuse for a decadent little chocolate tart”. Yes? These are rich, delicious little tarts, that are simple to both make and clean up afterwards. Great for Valentines day 🙂

I make them in three parts, first, the biscuit base, then the chocolate filling and lastly, cover them with a chocolate ganache. I know that sounds like a lot of work, but it’s so simple. If you have a Thermomix you can do it while you’re in another room. 🤣🤣 Don’t tell anyone. 🤪

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I make mine with 811 Callebaut callets because if you’re going to have the calories, you may as well make it worthwhile. 😋

First, you’ll need my Oreo recipe. Make these, then line 12 cupcake liners in a cupcake tin. Press the crumbly mixture down in the cupcake liners so it’s firm and bake for 10 minutes at 170°C Fan. Remove and allow to cool a little. Drop the oven down to 160°C Fan for the next step.

While the chocolate base (oreo) is baking, make the filling. I’ve got the recipe for you below. Pour this filling into the slightly cooled cupcake liners then place it back in the oven. By this time your oven temp will have dropped a little, so it’s good to go. Bake until you see the sides of the filling start to set and remove while it’s still got a slight jiggle in the centre.

Remove them from the oven and allow them to cool. Now add a chocolate ganache over the top, it’s so simple you probably don’t need me to write a whole recipe but sing out if you want me to. I used a 1:1 ratio for the ganache, check it out below.

How to make the rich ganache topping

You’ll need a good thick ganache for this, so the ratio I use for this is 1 part chocolate to 1 part cream. I wanted the texture on the top to be firmer than the filling. This way you end up with a biscuit base, creamy truffle-like filling and a firmish chocolatey top.

Add the cream to a microwave-safe jug or bowl and heat for about 1-2 minutes, keeping an eye on it. If it heats up too much, it’ll end up boiling, and we don’t want that. Remove from the microwave just before it bubbles up.
Add the chocolate chips to the hot cream and allow it to sit for 3-5 minutes. I pop a plate on top of the bowl to keep the heat in. 😉
Gently stir the cream and chocolate together until they’re combined. Don’t whisk it too vigorously, or you’ll add in air bubbles, and you want this smooth for pouring.

Or if you have a Thermomix weigh in the chocolate and cream then set for 5 minutes/50°C/slow stir and let it melt. If your chocolate bits weren’t small callets like callebaut but big chunks just leave it stirring a bit longer at the end to make sure everything is melted through.

White plate with a chocolate tart cut in half showing the centre

Chocolate Tart Filling

5 from 2 votes

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This rich tart filling is so easy to make in the bowl of a Thermomix, but you can easily melt the chocolate in the microwave and mix it from there.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Difficulty Easy
Course Afternoon Tea, Dessert
Cuisine French
Servings 12
Method Thermomix and Conventional


  • Thermomix (optional)


  • 300 g cream I used thickened
  • 150 g Callebaut 811 dark chocolate callets Or any couveture you like but make sure it's in small bits so it melts fast
  • 2 large eggs 100 – 110g in total


Thermomix method:

  • Add the cream to the TM bowl and set for 5 mins/ 90 °C/speed 2
  • Add in the dark chocolate callets and set for 2 mins/ 60°C/speed 2, scrape down and repeat if necessary, we’re looking for the chocolate to have melted.
  • Add in the eggs and mix for 5 seconds/speed 4
  • Pour into your prepared liners.

Conventional method:

  • Add the cream to a microwave safe bowl or jug and heat until scalding. (just before it starts to boil).
  • Add the chocolate callets to the hot cream and stir until the chocolate has melted.
  • Whisk in the eggs until completely combined.
  • Pour into your prepared liners.


This filling can be used for all sorts of desserts. 
Think baked in a tart shell, ramekin, or used to quenelle on a decadent dessert plate.
Keep it; it’s a good one. 😉
The other components of the recipe are in the text above. 

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