Ganache Tartlets | Recipe

Fine sponge layers with chocolate crème

Monika Noack, Katharina Kuhlmann

EcoFinia GmbH

9 January 2019

A ganache is a delicious mixture of cream and cooking chocolate, with which you can wonderfully fill and decorate pies. In conjunction with fluffy sponge layers, fruity jam and a luscious decoration – for example a whole praline –, a very special treat is created. Eyes and taste buds are equally seduced by this candy, which is ideal both as a dessert and as a sweet break in the afternoon.


For 6 tartlets

For the crème:

200 ml


300 g

chopped VIVANI Milk Cooking Chocolate

For the sponge mixture:

50 g

chopped VIVANI Milk Cooking Chocolate

50 g




1 pinch

sea salt

120 g

raw cane sugar


of a vanilla pod

100 g


2 tbsp


2 tsp

baking powder

For the filling and decoration:

100 g

(red whortleberry) jam


pralines or other decoration

50 g

chopped VIVANI Milk Cooking Chocolate


baking time
20 minutes

level of difficulty


For the ganache, bring the cream to the boil and remove the pot from the heat. Add the finely chopped couverture and stir (do not whip) until a homogeneous mixture has formed.


Allow the crème to cool at room temperature. Then cover it and pop into the fridge. Whip with an electric whisk shortly before use until the cream is fluffy and spreadable.


For the sponge mixture, carefully melt the cooking chocolate in a bain-marie, add the butter and let it liquefy. Mix until a homogeneous mixture has formed.


Separate the eggs. Whisk the egg yolks with salt and 2/3 of the sugar until frothy. Stir in vanilla pulp, flour, cocoa and baking powder. Gradually add the chocolate butter and stir until smooth.


Whisk the egg whites with the remaining sugar until stiff. Carefully fold the beaten egg whites into the dough in 2 stages.


Place the mixture on a lined baking tray and smooth it speedy and evenly. Bake in preheated oven at 180° C (fan oven 165 °C) for about 20 minutes.


When the dough has cooled down, cut out 18 small trays with a lancing ring (approx. 7 cm Ø).


Coat the bases alternately with ganache and jam as desired. Use 3 bases per tartlet.


Pop the layered tartlets into the fridge to set. Then coat each tartlet all around with the crème, place a praline or similar on top and decorate with liquid chocolate.

Monika Noack is a VIVANI employee from the start and a passionate chocolate fanatic. As a trained confectioner and graduate oecotrophologist, she has a great deal of know-how and always new recipe ideas to enchant us in the office. We thank her with her own column, where you can discover many tried and tested delicacies with VIVANI chocolate. Browse and try out allowed…

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