We used a Marks & Spencer sweet pastry tart case, Guittard 70% dark chocolate, Callebaut Gold Caramel Callets and The Cherry Tree passion fruit curd for this recipe. Edible gold leaf can be bought online or you could use a gold lustre spray instead.

This is a tart that you can change the flavours of easily. You could use one colour of chocolate if you prefer, or swap the gold chocolate for white or milk.

Impress your friends with this chocolate tart, then check out our raspberry chocolate pots, brioche ice cream sandwiches and more effortless entertaining recipes.


  • 1 22-23cm ready-bake sweet pastry tart
  • passion fruit curd
  • 2 amaretti or 1 dentelle crêpe biscuit
  • 100g dark chocolate, chopped (or chips)
  • 200ml cream, heated
  • 100g blonde chocolate, chopped (or chips)
  • gold leaf (optional)


  • STEP 1

    Spread the tart base with passion fruit curd and then crumble over the amaretti biscuits. Put the dark chocolate in a bowl, add 100ml of the hot cream and stir until melted. Pour the mixture onto the curd and shake the tart carefully to level the top. Chill for 30 mins.

  • STEP 2

    Pour the remaining hot cream over the blonde chocolate and stir to melt. Cool a little and pour over the dark chocolate layer and shake the tin again to level the top. Decorate the top with more crushed biscuits and flakes or squares of gold leaf, if you like. Chill for a couple of hours. This will keep for 2-3 days in the fridge, but the pastry will soften a little over time.

Head this way for more great Christmas dessert ideas

Profiterole Tower with Chocolate and Hazelnuts


Lulu GrimesManaging editor

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