Chocolate Sponge Tart Using Pampas Shortcrust Pastry Shells

Goodman Fielder Food Service
Chocolate Sponge Tart Using Pampas Shortcrust Pastry Shells

Chocolate Sponge Tart Using Pampas Shortcrust Pastry Shells

Posted on 5th January 2016
A quick and easy melt in your mouth chocolate tart.
Makes 10, scale as needed.


10 each Pampas Short Crust Pastry Tart Shells
900 g White Wings Self-Saucing Sponge Mix
420 mL Water
450 g White Wings Self-Saucing Sauce Mix
30 mL Boiling Water
600 g Coconut Sorbet
500 g Strawberries (optional)
255 g Dark Cooking Chocolate
90 mL Double Cream


Chocolate Tart


Step 1

For the ganache, heat up the double cream on the stove, once warm, place over the dark chocolate and set aside to melt stirring occasionally.

Chocolate Tart


Step 2

Add the boiling water into the chocolate self-saucing sauce mix, mix well with a spoon and set aside (note: recommended ratio of cake mix to sauce mix is approximately 3:1, however chef Leigh has opted for a 2:1 ration here).

Chocolate Tart


Step 3

In a large mixing bowl, add the self-saucing sponge mix and the water. Mix well using a planetary mixer of with a whisk until the mixture thickens into a batter.

Explore Goodman Fielder Food Service’s selection of premium wholesale cake mix.

Chocolate Tart


Step 4

Spoon the sponge mix into the tart and make a hole in the centre of the mix. Add a teaspoon full of the self-saucing sauce.

Chocolate Tart


Step 5

But in the oven at 185 degrees for 8-10 minutes.

Chocolate Tart


Step 6

While the tart is cooking, mix through the melted chocolate and cream for the ganache and smear along the plate.


Step 7

Add the tart and a scoop of coconut sorbet. Garnish with the quartered strawberries (optional) to really bring out the flavour.

Chocolate Tart

Chocolate Tart


Message from chef Leigh Roberson

Leigh Roberson

The Pampas Pastry Shells and White Wings Self Saucing Mix really save you on time, making this a quick and easy dessert that will have the chocoholics salivating!

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