Chocolate Gear Tart

Total Time:
45 min
30 min
15 min

50 mini tarts

  • For the ganache:
  • 7 ounces bittersweet chocolate, chopped
  • 2/3 cup cream
  • For the tart dough:
  • Generous 1/2 cup butter
  • Pinch salt
  • 3/4 cup powdered sugar
  • 1 large egg
  • 1/4 cup almond flour
  • Scant 2 cups cake flour
  • 1 -ounce cocoa powder
  • Preheat the oven to 375 degrees F.

  • Make the ganache: Place the cream in a heavy-bottomed saucepan over medium heat and bring to a boil. Pour the hot cream over the chopped chocolate and use a whisk to mix. The hot cream will melt the chocolate. Continue to whisk until the ganache is smooth. Set aside and allow them to cool.

  • Place the butter, salt, sugar, egg and almond flour in a medium-size mixing bowl. The almond flour will add flavor to the dough. Use an electric mixer set on medium speed to beat the mixture just until combined.

  • Add the cake flour and cocoa powder and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using.

  • When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Roll the dough to the desired size on a lightly floured work surface.

  • Use a 2-inch plain cutter to cut the tart shells from the dough. Use a 11/2-inch fluted cutter to cut the "gears" for the top of each tart. Place each tart shell in a flexible mini-pan and use a fork to dock the dough. Place the gear pieces on a parchment paper lined baking sheet. Bake each pan of dough for 10 minutes.

  • Assemble the tarts: Place the ganache in a piping bag (no tip). The ganache should be slightly softer than the consistency of toothpaste. Pipe ganache into each tart. Set a gear shaped piece on end and tarts are ready to serve.


  • Flexible tart pan: any baking supply store

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