CakeChristmas
CakeChristmas
Two square chocolate tarts, each with two large low semi-circles of pink and pale orange cream face to face, a narrow strip of chocolate with hazelnuts in the middle, visible golden paste.
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Pop & Colored / Tarts & crisps

Square Chocolate Tartlets with Orange and Pink Decoration

A recipe by CakeChristmas / Updated on 30 October 2026.

Eight square bottoms host a low ganache; two semi-circles of colored cream face each other, with a small line of hazelnuts in the center.

8 square tartlets of 7 cm, edges 2 cm / shortbread background cooked to white then ganache taken in the refrigerator

8Indicative portions
1 hPreparation
30 minBaking
3 hRest & Cooling
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Dessert in this mood

Eight square bottoms host a low ganache; two semi-circles of colored cream face each other, with a small line of hazelnuts in the center.

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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 and refrigerate for 30 minutes. Spread over 3 mm and Line eight 7 cm square frames with 2 cm edges. Gather the offcuts once; cook the surplus into separate cookies.
  2. Prick, garnish with paper and weight and cook for 12 minutes at 175 °C, then 8 to 10 minutes without weight. Cool for 30 minutes.
  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. Spread the ganache in the eight bottoms up to 5 mm from the edge, about 60 to 65 g each; keep a possible surplus in ramekins. Refrigerate for 2 hours.
  5. Whisk the extra 120 ml of cream with mascarpone and icing sugar. Divide in half; incorporate 3 g of raspberry powder in one half, 20 g of smooth marmalade and a small tip of turmeric in the other.
  6. Place two low semi-circles face to face on each tart, about 12 g of pink cream and 13 g of orange cream, leaving a 1 cm strip of ganache between them. Put 3 g of hazelnuts in this band; serve the excess cream and hazelnuts next to it.

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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