• Chocolate230g
• Heavy cream (47% milk fat recommended)200cc
• Biscuits120g
• Butter80g
• ★Pure cocoa powder (for finishing)to taste

1. 1

   Use one bag of alphabet chocolate (44 pieces) or about 4 bars of chocolate. Since milk chocolate can make the tart too sweet, choose bitter (dark) chocolate if you prefer a less sweet result.

2. 2

   Make a 1cm cut at the top of the biscuit bag (120g) to let out the air, seal it with tape, then crush the biscuits into fine crumbs using a rolling pin.

3. 3

   Melt the butter in the microwave for 20–30 seconds. Heating time may vary depending on your microwave, so adjust as needed.

4. 4

   Open the top of the bag containing the crushed biscuits, add 80g of melted butter, and mix thoroughly until well combined.

5. 5

   Line the sides of a loose-bottomed tart pan with parchment paper, then press the biscuit mixture firmly into the pan. There is no need to line the bottom with paper.

6. 6

   Lightly flatten the surface, then press down firmly from above using a spoon or rubber spatula to compact the base.

7. 7

   Roughly chop 230g of chocolate to help it melt, and place it in a bowl. In a separate saucepan, heat 200cc of heavy cream until it comes to a boil.

8. 8

   Immediately pour the boiling cream over the chocolate in the bowl. If using small chocolate pieces, you can leave them whole without chopping — they will still melt.

9. 9

   Submerge the chocolate so it is fully covered, and let it sit without stirring for 30 seconds to 1 minute. This allows the heat to penetrate to the center of the chocolate before mixing.

10. 10

    Gently stir to melt the chocolate, being careful not to create air bubbles. It may be hard to mix at first, but keep stirring. If the chocolate does not fully melt, use a double boiler (bain-marie).

11. 11

    Once everything is smoothly combined and glossy, the chocolate cream is ready. Be careful not to whip air into it. You may add a small amount of liqueur if desired.

12. 12

    Set aside about 150g of the chocolate cream in a separate bowl for later decoration. Note: if it is not mixed thoroughly enough, it may not set properly.

13. 13

    Pour the remaining chocolate cream into the prepared tart base and refrigerate to set. If you make it in the morning, chill until evening; if you make it at night, chill until the next morning.

14. 14

    Once set, remove the pan and parchment paper. You may finish here by simply dusting the surface with cocoa powder — in that case, pour all of the chocolate cream into the base without setting any aside.

15. 15

    If you reserved chocolate cream, keep it refrigerated. When ready to decorate, stir it with a rubber spatula until it reaches a consistency suitable for piping.

16. 16

    After removing the pan and paper, lightly score the surface with a knife along the lines where you plan to cut the tart. This also helps you plan where to pipe the chocolate cream.

17. 17

    Using a round piping tip (about 5mm in diameter), pipe the reserved chocolate cream in a heart shape. Keep any leftover cream for the next step.

18. 18

    Dust the surface with ★pure cocoa powder through a fine-mesh sieve.

19. 19

    Gently heat the remaining chocolate cream until it becomes fluid and pourable. You can heat it directly over low heat — be careful not to burn it — or use a double boiler if preferred.

20. 20

    Spoon the warmed chocolate cream into the indentation at the center of the piped heart to finish.

21. 21

    If the finished tart turns out thinner than desired, increase the amounts of chocolate and heavy cream, or use a smaller pan. A milk carton can also be used as a mold.

Using heavy cream with 47% milk fat gives the tart a firmer, more stable finish. Plant-based whipping cream or heavy cream with a lower fat content may not set properly.

• Calories430 kcal
• Protein3.7 g
• Fat30.8 g
• Carbs35 g
• Sodium0.2 g