This decadent triple chocolate tart is perfect for those who need a super sweet moment and an extra hug.
Those who know me know that I’m not a big fan of hearts, flowers and smiling dolphins and I tend to orbit towards the world full of wizards, vampires and starships so when I was given the heart-shaped mould I found myself in front of a dilema. I didn’t want to prepare something lovey dovey but at the same time I wanted to create something that was rich in sweetness.
So I came up with the idea to create two tarts with a sweet broken heart. In this way this tart is perfect for sharing with more people. The dark cocoa shell is filled with light and velvety dark chocolate mousse. The broken heart is made of chocolate panna cotta which has been frozen and then split in two. And finally the decorations are prepared with mascarpone cheese mixed with hazelnut spread, raspberries, some almonds and some grated chocolate. Each bite is a symphony of softness, different textures and an explosion of sweetness.
Broken heart triple chocolate tart – decadent tart with dark chocolate mousse, panna cotta with chocolate and mascarpone and hazelnut spread.
- 1 small pinch of baking powder
- 32 g of dark cocoa powder
- 330 g cake flour
- 1 small pinch of salt
- 1/2 (half) teaspoon of vanilla extract
- 72 g of whole eggs
- 130 g of powdered sugar
- 200 g of cold butter (I used Lurpak butter)
- 300 g of whipping cream
- 80 ml of milk
- 33 g of white sugar
- 50 g of dark chocolate
- 3 g of gelatin sheets
- 5 g of gelatin sheets
- 130 ml of milk
- 170 g of dark chocolate
- 250 ml of cold whipping cream
- 200 g of mascarpone cheese
- 80 g of hazelnut spread
- fresh or frozen raspberries
- dark chocolate
- Read instructions below.
For this recipe I used Kit Tarte Mon Amour made by Silikomart.
I created two tarts with the part of the panna cotta divided into two. You can also create only one by halving the ingredients for all parts of the dessert except the panna cotta and decorating the heart to your liking.
Instructions triple chocolate tart – dark cocoa pastry dough
The pastry dough and the panna cotta should be prepared the previous evening.
Place flour, dark cocoa, baking powder, powdered sugar and cold butter in a robot equipped with blades and whisk until you have a mixture similar to sand. Otherwise grate the cold butter on the grater with large holes and incorporate it with your finger tips into the flour mix.
Add the egg and vanilla extract and work briefly until all the ingredients are well combined. Wrap the dough in a plastic wrap and put it in the refrigerator overnight.
Panna cotta with dark chocolate
Soak the gelatin in cold water for 10 minutes. Meanwhile, in a small saucepan, mix the milk with the cream and sugar. Turn on the heat and heat almost to the boiling point. Add chopped chocolate and stir until the chocolate is completely melted. If the chocolate does not melt perfectly blend everything with hand blender. If the liquid has cooled too much while you were blending, put it back on the heat briefly to warm it up a bit.
Turn off the flame. Add previously squeezed gelatine, stir then pour the panna cotta into the silicone mould. Leave to cool down and then put in the fridge until the chocolate panna cotta thickens. Once it is no longer liquid put it in the freezer until it solidifies completely.
The next morning, take the pastry dough from the fridge and divide it in two. Roll out the first piece between two sheets of baking paper to a thickness of 3 – 5 mm. Put the other piece back in the refrigerator.
Using the mould cut out the heart. Make long strips that you will place along the edge of the mold by pressing it lightly to make them stick. Use the sharp knife to remove any excess dough.
Place the prepared pan in the freezer for at least 15 minutes.
Place the micro-perforated pan on a baking tray covered with baking paper or with the air mat. Preheat the static oven to 175 ° C and bake for about 20 minutes. Once the pastry shell is ready, take it out of the oven and let it cool down completely.
Proceed in the same way with the second crust heart.
Dark chocolate mousse
From this recipe I had about an extra 1 cup of mousse.
Soak the gelatin sheets in cold water for 10 minutes.
Meanwhile, melt the dark chocolate over water bath or in the microwave. Heat the milk until it is almost at the boiling point and add squeezed gelatin. Stir then pour the milk 3 times over the melted chocolate while blending everything with a hand blender so that the ingredients mix perfectly.
Whip the cream. Take a spoonful and add it to the chocolate and milk mix. Stir with the whisk to incorporate it, then pour the chocolate 3 different times over the whipped cream. Stir in gently with the whisk.
Divide the mousse between the two pastry shells. Place them in the refrigerator for an hour or until it thickens enough to support the weight of other decorations.
Triple chocolate tart – final decorations
Whip the mascarpone cheese with the hazelnut spread for a couple of minutes.
Gently remove your frozen panna cotta from the mould. Using a knife heated under running hot water divide it in two.
The dark shape that could be created above the surface of the panna cotta are simply the small pieces of dark chocolate that have not completely melted. I personally do not mind it because it creates a nice gradient effect.
Place two panna cotta between two tarts. Divide the mascarpone cream and decorate each tart using a pastry bag. Add raspberries, some almond flakes and some grated dark chocolate.
Store in the refrigerator for a few days.
If you love these types of modern tarts I suggest you also take a look at my Gianduia chocolate panna cotta tart.