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This recipe is very very easy, we all loved this tart, cocoa shortcrust is amazingly delicious and paired with white chocolate ganache…well, you guess it.What I did is rather simple, I took two super yummy foods and added an extra delicious touch: crushed almonds.

I displayed this tart at Sleek along with other cakes and desserts, and this one has gone sold out in a day. Which is a pretty good thing considering that my customers are usually very picky.But who can say “no” this such a delicious tart?


SHORTCRUST PASTRY:  MY RECIPE HERE – PLEASE NOTE: take 60g of flour OFF the basic recipe and substitute it with 60g of cocoa powder.

WHITE CHOCOLATE GANACHE:  MY RECIPE HERE – PLEASE NOTE: add 25g of extra butter, it will make the ganache more creamier.

Then you are going to need:

  • 100g of crushed almonds


  1. Make cacao shortcrust pastry and white chocolate ganache following the instruction in my recipes.
  2. Line a 20cm tart-tin with a disk of shortcrust.
  3. Bake it at 180° for 15 minutes.
  4. To prevent the shortcrust from making air-bubbles, place a piece of partchment papar, place it on top of the shortcrust and fill it with dried beans.
  5. Bake for 10 minutes, then remove the beans and the parchment paper and bake again for 5 extra minutes.
  6. When the shortcrust is cooked, let it chill
  7. Take a bowl, pour in the white chocolate ganache and the crushed almonds, mix well.
  8. Now pour the ganache into the chilled cocoa tart.
  9. Let it chill completely
  10. Sprinkle some dark chocolate flakes on top if you like them.

We served it with whipped cream.

Needless to say, perfect match.