• Prep time
    15 minutes
  • Cooking
    20 minutes
  • Serves
  • Difficulty

Love chocolate? Why not try this Triple Chocolate tart for your next dinner party?


  • 1 Pampas Chocolate Shortcrust Pastry Case
  • ½ cup (125mls) thickened cream
  • 200g dark chocolate, chopped
  • For Chocolate Mousse
  • 1 cup (250mls) thickened cream
  • 150g milk chocolate, melted, cooled
  • 40g dark chocolate melts, melte
  • Topping a handful white chocolate curls or shavings


  • Preheat oven to 180°C conventional or 160°C fan-forced. Place pastry case on an oven tray and bake for 10-15 minutes or until firm. Remove and set aside to cool.
  • Meanwhile, to make chocolate ganache, place cream in a small pan and bring to the boil. Remove from heat and stir in chocolate until smooth. Pour into flan. Refrigerate for 30 minutes until firm.
  • Whip cream until soft peaks form. Gently whisk in chocolate until combined. Spoon over ganache. Refrigerate for 30 minutes until firm. Drizzle with chocolate and sprinkle with white chocolate shavings.
  • Tip: to get a lovely velvety mousse, make sure that the milk chocolate is cooled and whipped cream isn't too cold before combining.