CakeChristmas
CakeChristmas
Whole round dark chocolate pie, with seven blonde shortbread plates arranged flat in two rows on the center. The eighth is placed next to it and a window reveals the crushed hazelnuts on the ganache; no pie tip removed.
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Sets to reveal / Tarts & crisps

Chocolate Tart with an Eight-Biscuit Roof

A recipe by CakeChristmas / Updated on 30 October 2026.

Plates of shortbread dough hide the hazelnuts on the ganache and withdraw one by one.

Pie of 24 cm with eight plates of 4.5 x 6 cm / shortbread background cooked to white then ganache taken in the refrigerator

8Indicative portions
50 minPreparation
47 minBaking
2 hours 30 minutesRest & Cooling
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Dessert in this mood

The cake is baked in eight plates; these rest flat on hazelnuts distributed as a support on the ganache.

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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. After darkening the circle by 24 cm, keep at least 100 g of dough drops cool for the plates. Cook the bottom to white for 15 minutes at 175 °C under paper and weight, then 8 to 10 minutes without weight. Cool down.
  3. Spread the offcuts by 4 mm. Cut eight rectangles of 4.5 x 6 cm, using about 100 g of dough; cook the rest in small cookies. Cook baking tray and drops for 12 to 14 minutes at 175°C and cool completely.
  4. 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.
  5. Pour the ganache into the cold bottom. Let it take 2 hours in the refrigerator.
  6. Spread the crushed hazelnuts over an area of 18 x 12 cm in the center of the pie, in a fairly regular and low layer. Place the eight shortbread plates in two rows of four, without planting them in the ganache.
  7. Remove a serving plate and place it next to it to reveal hazelnuts and ganache. The pie remains whole; leave 15 minutes before tasting.

Preserve and Serve

3 days in the refrigerator.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

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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