Honey chocolate tart

Flavoured chocolates allow for surprising flavour notes in desserts and pastries. Here, a shortbread base is used in combination with a pastry cream flavoured with honey chocolate - oh yes, Callebaut uses natural honey to enrich its milk chocolate. It yields a pastry cream with intense cocoa hints, and lovely sweet and sour honey notes.


Created by
  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium

Breton shortcake (makes fourteen 16cm Ø cakes)

ingredients preparation
  • 450g
  • 320g
  • 4g
  • 2g
    crushed speculoos
  • 20g
    baking powder

Mix and knead in the kneader.

  • 160g
    egg yolks
  • 320g
    granulated sugar
Beat together and add to the flour mixture.

Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking).

Honey chocolate mousse

ingredients preparation
  • 500g

Bring to the boil.

  • 4leaf/leaves
    soaked gelatin

Dissolve in the milk.

  • 700g

Add to the milk in two parts and mix well. Leave to cool down to 40-45°C.

  • 1000g

Half whip and fold into the chocolate mixture.

Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice.

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