CakeChristmas
CakeChristmas
A small white chocolate moon occupies one side of the dark pie; the hazelnuts clustered in three craters and some thick strokes make a drawn lunar landscape.
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Manga & Chibi / Tarts & crisps

Chocolate Moon and Crater Tart

A recipe by CakeChristmas / Updated on 30 October 2026.

A small white chocolate moon occupies one side of the dark pie; the hazelnuts clustered in three craters and some thick strokes make a drawn lunar landscape.

Low pie of 24 cm, 8 parts / shortbread background cooked to white then ganache taken in the refrigerator

8Indicative portions
55 minPreparation
33 minBaking
2 hours 50 minutesRest & Cooling
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Dessert in this mood

A small white chocolate moon occupies one side of the dark pie; the hazelnuts clustered in three craters and some thick strokes make a drawn lunar landscape. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 8 servings.

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Preparation

  1. Rub together flour, cold butter, sugar and salt. Add the egg, bring the dough together and refrigerate for 30 minutes. Spread on 3 mm and Line a circle of 24 cm.
  2. Prick the bottom, cover with paper and cooking weights. Cook for 15 minutes at 175°C, remove paper and weight and cook for another 8 to 10 minutes. Cool down.
  3. Roast the hazelnuts for 8 minutes at 160 °C and then crush. Heat the cream and pour three times over the chopped chocolate; add 30 g of butter when the mixture is warm.
  4. Pour the ganache into the cold bottom. Let it take 2 hours in the refrigerator.
  5. Melt the white chocolate and spread it on paper in a disc 8 cm and 2 mm thick. When it begins to take, cut a bow to get a wide crescent, without fine tip. Let it take 20 minutes and then lay it flat on one side of the cold pie. Divide the hazelnuts into three small low clusters of different sizes around the croissant. With the remaining white chocolate, draw two short strokes directly on the ganache. Exit 15 minutes before tasting.

Preserve and Serve

3 days in the refrigerator.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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