Baked Chocolate Tarts by Kirsten Tibballs

There is something timeless about a perfectly baked chocolate tart. Rich, elegant and indulgent, it is the kind of dessert that instantly elevates any menu.

This recipe, created by Kirsten Tibballs - known as the Chocolate Queen - features in Series 6 of The Chocolate Queen, where she brings professional pastry techniques into the kitchen using Chef Inox tools.

The Chocolate Queen

Created by award-winning Australian pastry chef and chocolatier Kirsten Tibballs, these Baked Chocolate Tarts balance a delicate chocolate shortbread base with a smooth ganache filling and subtle citrus notes.

Kirsten has represented Australia on the world stage, earning top honours at both the World Pastry Team Championships and the Pastry Olympics. Her approach is grounded in precision, while keeping recipes achievable for both professionals and aspiring pastry chefs alike.

Recipe Overview

Yields: 6
Preparation Time: 120 minutes
Cooking Time: 39 minutes
Skill Level: Beginner

Chocolate Shortbread Tart Shells

Ingredients

• 115 g unsalted butter
  
• 75 g pure icing sugar, sieved
  
• 40 g egg yolks
  
• Zest of 1 orange
  
• 20 g Dutch processed cocoa powder, sieved
  
• 180 g plain flour
  
• ¼ tsp baking powder
  
• 25 g almond meal
  
• Pinch of salt
  
• Uncooked rice for blind baking

Method

• Place butter and icing sugar in a stand mixer with paddle attachment and mix until smooth
  
• Add egg yolks and orange zest, mix to combine
  
• Add cocoa powder, flour, baking powder, almond meal and salt, mix until a dough forms
  
• Roll dough between baking paper to 3 mm thickness
  
• Chill for at least 30 minutes
  
• Preheat oven to 170°C fan forced
  
• Cut six discs using a 12 cm cutter
  
• Line six fluted tart tins measuring 10.5 cm diameter and 2 cm deep
  
• Line with baking paper and fill with rice
  
• Bake for 10 minutes, remove rice and paper, bake further 4 minutes
  
• Set aside at room temperature

Chocolate Filling

Ingredients

• 6 tbsp orange marmalade
  
• 300 ml thickened cream
  
• 250 g dark chocolate
  
• 1 tbsp honey
  
• Pinch of salt
  
• 3 egg yolks, room temperature
  
• 1 vanilla bean, scraped

Method

• Preheat oven to 120°C fan forced
  
• Spread 1 tbsp marmalade into each tart shell
  
• Heat cream to a boil
  
• Pour over chocolate and whisk until smooth
  
• Add honey, salt, egg yolks and vanilla, whisk to combine
  
• Divide mixture evenly into tart shells
  
• Bake for 20 to 25 minutes until centre has slight wobble
  
• Cool completely at room temperature

To Serve

Ingredients

• Dutch processed cocoa powder
  
• Orange zest
  
• Double cream

Method

• Remove tarts from tins and plate
  
• Dust with cocoa powder
  
• Finish with orange zest
  
• Serve with double cream

Storage note: Refrigerate for up to 3 days.

The Role of Professional Kitchenware

In pastry, precision is everything. From achieving an even bake to creating a clean, refined finish, the right tools play an essential role in bringing a recipe to life.

In The Chocolate Queen, Kirsten demonstrates how professional-grade kitchenware supports consistency and control at every stage. The Chef Inox range, featured throughout the series, is designed to meet these demands - offering reliability, durability and performance suited to both commercial kitchens and passionate home bakers.

Watch & Follow

Recipe by Kirsten Tibballs, as featured in Series 6 of The Chocolate Queen.

Catch the series on Foxtel (Lifestyle Food), SBS Food, and BINGE, and immerse yourself in a world of refined pastry techniques, expert tips, and creative inspiration from Kirsten Tibballs, perfect for anyone looking to elevate their dessert repertoire.

Explore more:

• thechocolatequeentv on Instagram
• Official series page: https://savourschool.com.au/chocolate-queen