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hazel Praline on top of a chocolate tart

Chocolate Tart made with Cake Crumbs

I used a 20cm tart case. It is very shallow approximately 3cm or 1/2 inch. If you have a deeper or slightly bigger tart case then double the filling recipe.
5 from 2 votes
Servings 10


For the pastry

  • 250 gm butter unsalted, chopped
  • 500 gm plain flour 1lb
  • 1/4 teaspoon salt
  • 50 gm pure icing sugar 5 tablespoons
  • 1 egg, beaten
  • 60 ml milk or enough to make up just under 1/2 cup when the liquids added to the beaten egg mix well

Cake crumb Filling

  • 1/2 cup chocolate cake crumbs
  • 1 Egg
  • 125 ml cream thickened
  • 60 ml honey 1/4 cup
  • 4 tablespoons dutch cocoa dark, Dutch


  • 100 gm chocolate 60-70% chopped,
  • 150 ml cream


  • Put the cold chopped butter, flour, salt and icing sugar into a food processor. Process until the mixture looks like sand. Beat the egg & milk well before adding all but 1 Tablespoon and blitz again. If it doesn't come together and form a ball of dough after being 1 minute ad the remainder of the liquid.
  • Pour onto a bench and push together. Wrap and refrigerate till cold ( 10 minutes or till needed). Roll out to fit your tart case. Fill with baking beans and bake for 15 minutes before removing the beans fixing any holes and baking till golden
  • Put the filling ingredients into a food processor and process till smooth.
  • Pour into the tart case & bake for 30 minutes. Test with a skewer, if it is hot and the middle of the tart feels like it is becoming firm remove from the oven. It could take another 10 minutes or so depending on your oven.
  • Cool the tart completely. Put the cream in a small pot or the micro wave and heat till just under boiling point. Take off the heat and cool a touch before adding the chopped chocolate and stir till smooth. Pour over the tart case and tap to spread finishing with a palette knife
  • I have decorated with cocoa, praline and macadamia nuts