CakeChristmas
CakeChristmas
The square pie carries a checkerboard of sixteen large boxes, including eight thin plates of white chocolate. Some hazelnuts laid flat evoke pawns, without complicated miniature chessboard.
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Illusion cakes / Tarts & crisps

Chocolate Checkerboard Tart

A recipe by CakeChristmas / Updated on 30 October 2026.

The square pie carries a checkerboard of sixteen large boxes, including eight thin plates of white chocolate. Some hazelnuts laid flat evoke pawns, without complicated miniature chessboard.

Square pie 22 cm, sixteen boxes of 5 cm approximately, 8 parts / shortbread background cooked to white then ganache taken in the refrigerator

8Indicative portions
1 hPreparation
33 minBaking
2 hours 50 minutesRest & Cooling
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The square pie carries a checkerboard of sixteen large boxes, including eight thin plates of white chocolate. Some hazelnuts laid flat evoke pawns, without complicated miniature chessboard. 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 square frame 22 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. While taking the ganache, melt the white chocolate and spread it on paper in a 2 mm layer. Cut out eight 5 cm squares before full hardening and cool for 20 minutes. Place them flat alternately on the cold pie, for a checkerboard of 4 x 4 boxes, leaving a thin margin near the crust. Spread a few whole hazelnuts or half hazelnuts over three squares, and serve the rest crushed next to it. 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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