CakeChristmas
CakeChristmas
Long rectangular dark chocolate low tart, three large oval benches of white cream laid on the ganache and a single bank of hazelnuts, visible golden paste.
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Snow & Ice / Tarts & crisps

Chocolate Tart with a Cream Fjord

A recipe by CakeChristmas / Updated on 30 October 2026.

The pie becomes a long rectangle with low ganache; three oval benches of white cream and a bank of hazelnuts draw a simple edible landscape.

1 pie of 10 x 30 cm, edges of 3 cm, 8 servings / shortbread background cooked to white then ganache taken in the refrigerator

8Indicative portions
50 minPreparation
33 minBaking
3 hRest & Cooling
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The pie becomes a long rectangle with low ganache; three oval benches of white cream and a bank of hazelnuts draw a simple edible landscape.

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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 the rectangular mold; cook the drops in biscuits apart.
  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. Let cool 30 minutes before ganache.
  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 up to 5 mm under the edge, without exceeding about 1.8 cm of garnish. Keep a possible surplus in ramequin. Refrigerate for 2 hours.
  5. Whisk the extra 100 ml of cream with mascarpone and icing sugar. Form three oval benches of cream 6 x 3 cm and 1.5 cm high maximum, with 30 to 35 g of cream each; keep the surplus to be served next to.
  6. Store the crushed hazelnuts in a single bank on a long side. Exit 15 minutes before service.

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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