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I am beyond excited to share this tart recipe with you. My original plan for this Christmas tart was completely different, but the idea didn’t work out as well as I thought it would, so I came up with this recipe instead! As a result, I created my favourite tart to date and hope you’ll love it just as much!
This recipe makes 6 tarts.
Ingredients:
Christmas Tea Ganache:
- 100g hot double cream
- 2 teaspoons of Christmas tea of your choice*
- 150g cold double cream
- 120g white chocolate (I used callebaut callets)
- 3g of gelatine + 15g cold water
* I use leaf tea. Mine is black tea with a hint of orange, cinnamon, almonds and apple.
The ganache needs to be prepared in advance. I’d recommend the day before, but if you don’t have the time, do it at least 8 hours earlier since it needs to chill in the fridge.
Place the gelatine and cold water in a small cup, stir together and leave for a few minutes to let it bloom.
Place 100g of cream and leaf tea in a small saucepan and bring to simmer on a medium heat. Take off the stove and cover the saucepan with some cling film to let the tea infuse for about 5-10mins. Take off the cling film, heat up again until it just starts simmering. Place the cup with gelatine in a microwave for about 10seconds to allow it to melt and then pour into the hot cream, stir until combined. Using a sieve, pour the infused hot cream over white chocolate, let it sit for a few minutes to allow the chocolate to melt and blend together. Add the rest of the cream and stir until combined.
Cover with cling film, so that it touches the ganache and therefore prevents a skin forming on top of it. Chill in the fridge for at least 8 hours.
Tart shells
Use my tart recipe here, just replace 15g of the flour with 15g of cocoa instead! For this Christmas tart recipe I’ve used these oval tart rings instead of the round ones.
Feuilletine – Crunchy Layer:
- 50g of icing sugar
- 40g of flour + 10g of cocoa
- 50g of egg whites (approx. 2 medium eggs)
- 50g of butter
Everything has to be exact, so please make sure to use a scale. Melt the butter in a microwave then let it cool for 15mins or so. Prepare the oven tray and line it with a silicone mat or baking paper. Preheat the oven. In a bowl mix all the ingredients together until combined and pour about 1/3 of the mixture onto the silicone mat/baking paper. Spread it very thinly across the whole area using a spatula, you almost want to see through it. Bake at 150C for about 13-15 minutes. Repeat for the rest of the mixture. Once cool, break it into small flakes. Store in an airtight container.
Please remember that Feuilletine will stay crunchy when mixed with pralines, nut butter, chocolate etc, and will soften if you mix it with cream etc.
Almond Praline:
- 100g almonds
- 80g sugar
- 15g water
- Pinch of salt
Roast the almonds at 150C for about 10-15mins.
Place water and sugar in a small saucepan and cook on a medium heat until the mixture turns light amber colour. Pour it over the silicone mat/baking paper and let it cool there. Break into smaller pieces and place in a blender together with almonds. Add salt. Blend until you get a smooth praline consistency. Leave aside for now.
Milk + Dark Choc ganache:
- 150g hot double cream
- 100g milk choc (I used iCam)
- 50g dark choc
- 1 tablespoon butter
Place the cream in a saucepan and let it get to simmer over a low heat. Place both chocolates (chopped, if you’re not using callets) in a jug and pour the hot cream over them. Let it sit for a few minutes and then whisk together until combined. Add butter and mix until incorporated. Make this ganache just before you start assembling the tarts.
Assembling:
Mix the almond praline with 40g of Feuilletine and spread about 1,5 teaspoons of it at the bottom of the baked tarts. If you have any leftover, add some more into each tart. Fill up the rest of your tart with the milk & dark choc ganache. Place in the fridge for at least an hour to let the ganache set, but preferably a little longer. Once set (at least 8hrs), take out your Christmas flavoured ganache from the fridge and using a hand whisk slowly mix it only about 3-4 turns, just to let it loosen up a little. Transfer to a piping bag and start piping, you should get the proper shiny effect with a silky texture as you can see in my reel here. Or simply place it in a mixer and whip it until it turns into a pipe-able (stiffer) consistency, but by doing it this way, it will look and have a more whipped cream like texture. I certainly prefer the shiny version for this Christmas tart! Sprinkle with chopped almonds and/or grated dark chocolate. Store in the fridge.
So excited for you to re-create these Christmas tarts!
ENJOY!
If you do make these tarts at home, please tag me on Instagram, would love to see them! 🙂

This recipe is such a crowd pleaser! The tarts come out like little works of art and the flavours are compliment each other perfectly. Would highly recommend trying this for anything from parties, events, or just to please yourself!
The recipe is easy to follow and I had a lot of fun making them. I’ve just ordered round tart rings and looking forward to giving your other recipes a try! Thank you for sharing them!!