Bittersweet Chocolate pudding and praline tartlets

Bittersweet Chocolate pudding and praline tartlets

I love chocolate tarts and I try a lot of variations, chocolate ganache tart, different kinds of chocolate pudding tarts. This is my latest attempt, for the chocolate lovers who like theirs rich, dark and fudgy! :)

Sunanda Sharma


  1. 200 Grams Flour
  2. 100 Grams Butter , unsalted , cut into small pieces
  3. 2 Tablespoons Sugar Powdered
  4. 1 Egg
  5. 1 Tablespoon Water , cold
  6. 1/4 Teaspoon Salt
  7. 100 Grams Sugar
  8. 50 Grams Cocoa Powder
  9. 100 Grams Dark chocolate , chopped
  10. 3 Tablespoons Corn flour
  11. 4 Egg yolks
  12. 200 Millilitres Milk
  13. 100 Grams Sugar
  14. 30 Grams nuts of your choice (optional)


90 mins
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    For the tart shells. Mix flour, sugar and salt. Use your fingertips to rub the butter into the flour mixture until you have something that resembles coarse breadcrumbs.

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    Mix the egg and cold water and add to the above mixture and combine until the dough just comes together. Do not over do the dough or you will get a hard pastry. Cover the dough in cling foil and refrigerate until firm.

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    Roll out the dough onto a lightly floured surface to about ¼ inches thick. Cut discs slightly bigger than your tart pans and gently press into them.

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    Pierce the base with a fork 2-3 times. Cover the pans with aluminum foil and add weights in the pan (beans, rice etc) so that the base of the pastry does not rise during baking.

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    Refrigerate the prepared tart pans before baking. Bake in a preheated overn at 200 degrees C for about 15 mins, remove the aluminum foil, reduce the oven temperature to 180 degrees C and bake for another 5 mins until the tarts brown slightly. Cool over wire racks.

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    For the pudding. Mix the sugar, cocoa powder, corn flour and egg yolks well. Take this mixture on a medium flame and slowly add milk, bringing the mixture to boil. Reduce the flame and cook until it thickens considerably.

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    Bring the mixture off heat and add the chopped chocolate. Stir until the chocolate is melted completely. Cool the pudding completely before transferring to the refrigerator.

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    For the praline: Add the sugar to a clean, dry bowl. Spread it evenly. At medium flame, heat the sugar (without stirring) until the sugar slowly starts melting from the sides.

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    Melt the sugar completely, as soon as it is completely melted, take the pan off the heat (This is important because at this point sugar can burn very quickly)

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    If using nuts, spread them over a greased baking sheet and pour the hot caramel (prepared above) over them covering them completely. If not using any nuts, spread the caramel over a greased sheet directly. Wait for 2-3 minutes until the caramel solidifies.

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    Break the solidified caramel sheet into small pieces. Keep aside.

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    Assembly: Pour the chocolate pudding into the tart shells and top with praline. Serve :)

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