Chocolate Tartlet by Beverley Dunkley



Standard Supplier 12th December 2014

Chocolate Tartlet by Beverley Dunkley

Chocolate Tartlet


Fill a paper piping bag with precrystallised 811 dark chocolate
Pipe quickly into freeze cold Poire William Liqueur
As soon as the chocolate hits the freezing alcohol it will set into abstract nests
Remove set chocolate from the freezing alcohol


Place a disc of chocolate sponge in the base of each chocolate tartlet
Soak with syrup flavoured with Poire William
Spoon on prepared diced poached pears
Level off the tartlet with prepared chocolate Ganache
Place on a glazed half dome of mousse onto each tartlet
Position Poire William flavoured decoration
Complete with a little portion of gold leaf


  • Sweet Pastry Recipe:
  • 175g Plain Flour
  • 25g Callebaut CP-777 Cocoa Powder
  • 100g Butter
  • 50g Caster Sugar
  • 50g Whole Eggs
  • Chocolate Sponge:
  • 6 Egg Whites
  • 160g Sugar
  • 6 Egg Yolks
  • 60g Callebaut CP-777 Cocoa Powder
  • Chocolate Mousse:
  • 1.5 Eggs
  • 75g Egg yolk
  • 112g Sugar
  • 415g Whipped cream
  • 300g 811 Callebaut dark chocolate
  • Poached Pears spiced with Vanilla Cardamom and Black Pepper:
  • 4 ripe pears
  • Juice of 2 lemons
  • 750g Sugar
  • 1 split vanilla pod
  • 5 split cardamoms
  • 3 crushed pepper corns
  • Basic Chocolate Ganache:
  • 250g Whipping Cream
  • 250g Callebaut 811 dark chocolate
  • Basic Chocolate Glaze:
  • 150g Whipping Cream
  • 150g Callebaut 811 dark chocolate


Sweet Pastry Recipe:

Sieve the flour and cocoa powder together

Rub in the butter

Dissolve the sugar in the whole beaten egg

Blend both sets of ingredients together

Refrigerator for 1 hour

Roll into 5cm flan rings

Bake blind at 180’C for 12 to 15 minutes

Chocolate Sponge:

Preheat oven to 180’C

Prepare a 60 x 40 mm baking tray – line with parchment paper

Whisk egg whites and sugar to a stiff meringue

Fold in egg yolks

Sieve the cocoa powder onto the meringue, fold in gently

Spread onto prepared parchment paper

Cook approx. 10 minutes

Chocolate Mousse:

Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121°c.

Whisk the eggs and egg yolks to a thick sabayon pour on the boiling sugar and whisk until the mixture is cold.

Melt the chocolate and fold through the sabayon

Fold through the whipped cream

Freeze in a half sphere dome mould

Poached Pears spiced with Vanilla Cardamom and Black Pepper:

Half fill a saucepan with water bigger enough to hold the full ingredients

Add the sugar, lemon juice and spices

Bring to the boil to dissolved the sugar and infuse the spices

Add peeled pears

Simmer for approximately 15 to 20 minutes until the pears are soft


Dice the pears

Pour over the cooking syrup and reduce to create a thicker serving syrup to coat the diced pears

Basic Chocolate Ganache:

Boil the cream

Cool to 80’C

Pour onto weighed dark chocolate

Stir well to create a smooth emulsion

Basic Chocolate Glaze:

Place both ingredients into a plastic bowl

Heat in a microwave 1 minute on full powder

Stir well to create a smooth emulsion

Pour over frozen half sphere mousses to create a seal of shiny glaze

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