Chocolate foam kiss tart

Andrew Gay
4.8 4
60 mins
60 mins


Servings: 20
  • 50 g Dark chocolate coating
  • 125 g soft butter
  • 125 g demerara sugar
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Baking cocoa
  • 200 g Flour
  • 1/2 TEASPOON Baking Powder
  • 200 g Dark chocolate coating
  • 200 g Butter
  • 4 Eggs (Gr. M)
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 50 g Flour
  • 30 Mini chocolate kisses (dark chocolate)
  • 7-10 Tbsp Icing sugar
  • baking paper


  1. 1

    Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    For the crumble dough, coarsely grate the chocolate coating. Cream butter, brown sugar and 1⁄2 TL salt with the whisks of the mixer. Mix the grated chocolate coating, cocoa, flour and baking powder. Add to the butter-sugar mixture.

  3. 3

    Knead into crumbles with your hands. Press into the mould to form a base, forming a rim approx. 2.5 cm high. Bake in a hot oven for about 15 minutes. Remove from the oven and leave to cool for about 30 minutes.

  4. 4

    For the filling, chop the couverture. Heat the butter in a pot and remove from the heat. Melt the couverture in it while stirring. Beat the eggs, sugar and 1 pinch of salt with the whisk of the mixer until foamy.

  5. 5

    Stir in warm chocolate butter. Stir in 50 g flour briefly.

  6. 6

    Preheat the oven again (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and cut off the wafers from the chocolate kisses (and use them for other purposes). Place the chocolate kisses evenly distributed on the crumble base.

  7. 7

    Carefully pour the chocolate filling over it. Bake in a hot oven for about 15 minutes.

  8. 8

    Remove, allow to cool and carefully remove from the mould. Dust with a powdered sugar pattern as desired.

Nutrition Facts

340 kcal
34 g
21 g
4 g