Mini Chocolate Fruit Tart | Tart Buah Coklat Mini


My take on fruit tart, after I done some research on fruit tart, there is none with chocolate tart base. Fruits goes well with chocolate anyway, so why not give a try. A common dessert with a little bit twist. I will share TIPS on how to get a perfect tart base with short time, you will not have to rest it.

  1. Make sure all ingredient are in room temperature! very important
  2. Use icing sugar instead caster sugar to get smooth texture.
  3. Dont mix with it with whisk or a mixer. Enough just until it well combined. That is why having butter at room temperature is very important. So that everything easily combine.
  4. Use knife to cut the edge, so it look smooth and nicely done.
  5. Fork the base, to avoid the base bubble up.

As for the filling, you may use any of your favorite fillings. I love my fruit tart light and balance in taste, thats why im using chantilly cream. There is sweetness and sour from fruit, creamy taste from vanilla whip cream,chantilly and a little bit bitter from chocolate base.



Mini Chocolate Fruit Tart | Tart Buah Coklat Mini


  • 1 egg yolk (18g-20g) | 1 telur kuning (18g-20g)
  • 100g all purpose flour | 100g tepung gandum
  • 20g cocoa powder | 20g serbuk koko
  • 60g butter | 60g mentega
  • 30g icing sugar | 30g gula aising
  • a pinch of salt | secubit garam
  • 125g whip cream| 125g krim putar
  • 35g icing sugar | 35g gula aising
  • 1/2 teaspoon vanilla flavouring | 1/2 sudukecil perisa vanilla
  • Mix fruits | Campuran buah


  1. Mix butter,egg yolk & icing sugar, just combined well (do not mix it too long). | Campur rata mentega, gula aising, telur kuning ( jangan campur terlalu lama)
  2. Sieve flour, cocoa powder and mix it until form a ball.| Tapis tepung dan serbuk koko, gaul hingga semua melekat bersama.
  3. Spray or spread some butter on the tart mole. | Sembur atau sapu mentega pada bekas tart.
  4. Evenly put the dough on the tart mole and cut the edges. | Secara rata letak adunan ke dalam bekas tart dan potong lebihannya.
  5. Fork the base. | Guna garpu cucuk tapak tart.
  6. Bake at 145C-150C for 15 minutes. | Bakar pada suhu 145C-150C selama 15 minit.
  7. Let it cool before take it out from tart base.| Biarkan ia sejuk sebelum keluarkan dari bekas tart.
  8. Whip the Whipping Cream with icing sugar and vanilla flavour. | Putar krim putar, gula aising dan perisa vanilla.
  9. Pipe the filling in tart shell and decorate with fruits. | Letak krim putar ke atas tart shell dan hiaskan dengan buah.
  10. Optional, dust some icing sugar | Pilihan, tapiskan sedikit gula aising.
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