Vanilla Chocolate Tart By Vanshika Marwah


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Vanilla Chocolate Tart

It is a perfect combination with a crunchy tart and soft ganache.
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10 Servings

Cooking Time

90 mins if you make your ganache from before

Meal Type


Rate This Recipe10


  • Tart:
  • Maida - 300gm
  • Softened butter - 200gm
  • Powdered or Castor sugar -100 gm
  • Vanilla essence- 1/2 tsp
  • Filling:
  • Dark chocolate- 350gm
  • Fresh cream- 175ml


  1. 1

    To make the tart: .
  2. 2

    In a mixing bowl take the softened butter i.e. at room temperature (not melte+Sugar .
  3. 3

    +Vanilla Essence and cream this mixture until blended and creamy.
  4. 4

    Add the Maida and combine using hand. Do not knead the dough just combine it.
  5. 5

    Tip: You can cling wrap and store this dough for a month in the freezer J And you could .
  6. 6

    also use the dough to make cookies J.
  7. 7

    PS: if the dough is too soft then keep it in the fridge for 10-15 minutes.
  8. 8

    Take a part of the dough and place it on a butter paper /Parchment paper / Plastic Sheet.
  9. 9

    Put another sheet on top and roll out the dough to about 1/4th or 1/8th of an inch .
  10. 10

    depending how thin you want it to be .
  11. 11

    Using a big sized bowl – mark the shape on the dough.
  12. 12

    Use a small sized bowl or cutter and mark the center of the dough – to create a hole like .
  13. 13

    in a donut.
  14. 14

    Remove the extra dough – outside as well as inside and repeat for the other half of the .
  15. 15

  16. 16

    Prick it with a fork or knife all around and place it in a preheated oven (170◦for 12-.
  17. 17

    15mins at 170◦Make sure you don’t overbake it. Bake both your tarts.
  18. 18

    PS: Every oven is different, so try the setting for 12 mins and monitor if not done then increase the time accordingly. You need cookies type texture .
  19. 19

    To make the Ganache .
  20. 20

    Microwave the cream and chopped chocolate mix for 30 sec two times or until melted.
  21. 21

    PS: Remember there shouldn’t be any knots, reheat if required J.
  22. 22

    Give it a good stir and cover it or cling wrap it and keep it in the fridge for 3-4 hours until .
  23. 23

    it reaches a spreadable consistency.
  24. 24

    PS: The ganache should be spreadable. So if it ends up being too thick keep it out for .
  25. 25

    sometime till it gets to the consistency you need or if it’s too thin, then put it back in the fridge.
  26. 26

    For Decorating the Tart .
  27. 27

    Place your cooled tart in a plate or stand however you want to serve it.
  28. 28

    PS: Make sure you tart is cool before you begin! Else, you’d melt the icing.
  29. 29

    Cut the piping bag and pipe small florets of the cream.
  30. 30

    Tip: Start piping from the edges (out to in, so the overall view is cleanePlace the 2nd tart or top and repeat the process.
  31. 31

    Garnish with toppings of your choice – Mangoes, strawberries, Chocolate chips or flowers .
  32. 32

    or anything of your choice .
  33. 33

    Tip: If you refrigerate after making it, the tart get’s softer and it’s easier to cut for serving.

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