CakeChristmas
CakeChristmas
Very low chocolate pie, wide silhouette of a lying bell, straight base and rounded top. Visible shortbread background, small white chocolate knot flat and short row of hazelnuts at the bottom with three central hazelnuts, no handle.
Suggestion for presentation

Cute & Kawaii / Tarts & crisps

Bell-Shaped Chocolate Tart with a Little Bow

A recipe by CakeChristmas / Updated on 30 October 2026.

A square pie is cold cut into large bells; the flat knot and hazelnut flap remain on top.

Low pie cut into bell from a square of 20 cm / shortbread background cooked to white then ganache taken in the refrigerator

8Indicative portions
1 hPreparation
25 minBaking
3 h 30Rest & Cooling
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A square pie is cold cut into large bells; the flat knot and hazelnut flap remain on top.

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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 square pie frame of 20 cm. Cook the offcuts in small cookies apart, 10 to 12 minutes.
  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 set aside three whole hazelnuts and then crush the others. 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. Unmould the pie very cold. Lay a large bell template: base of 20 cm, rounded top of 14 cm, without strangulation. Gently cut the top two corners of the saw knife, supporting the bottom; serve these offcuts next to it. Arrange the hazelnuts in a short line at the bottom of the bell, with the three whole hazelnuts reserved in the center for the flapper.
  6. Melt the white chocolate and draw a small flat knot of 4 cm on the upper third, composed of two solid loops and two short ends. Refrigerate for 20 minutes then exit 15 minutes before serving.

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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