50 Best Recipe of the Month: Dark Chocolate Tart by Asia's Best Pastry Chef Cheryl Koh

Laura Price


She’s known as Singapore’s Queen of Tarts for good reason. Cheryl Koh, who was crowned Asia’s Best Pastry Chef 2016, sponsored by Cacao Barry, earned her name in the dessert kitchen at Les Amis (No.12 in Asia’s 50 Best Restaurants) before opening her Orchard Road venture, Tarte, a year ago.

Now Chef Cheryl shares with us her secret recipe for the Dark Chocolate Tart, made with Cacao Barry 66% Mexique chocolate. Try your hand at this deliciously decadent afternoon treat and let us know the results!


The chef:
Born in Singapore, 36-year-old Cheryl completed a degree in Geography and European Studies before beginning her culinary career at Raffles Hotel. After numerous posts in glamorous restaurants around the world, she specialised in pastry, landing a job with Les Amis Group's Sebastien Lepinoy at Cépage – the group’s first overseas venture in Hong Kong – in 2010. She made an immediate impression running the restaurant’s pastry section and, a little later, was put in charge of the dessert and bread making operation at the group’s Singapore flagship.

About Tarte:
As the name would suggest, Cheryl's pastry shop specialises in tarts, which are available in two sizes and 10 flavours. Customers can order the regular 16cm tart or an individual one at 8cm, and fillings include Raspberry Dark Chocolate alongside fresh fruit flavours such as French gariguette strawberries or Indian Alphonso mangoes, all selected according to the season.

1 Scotts Road
Shaw Centre #01-12
Singapore 228208

Dark Chocolate Tart with Cacao Barry Mexique 66% chocolate

"My philosophy for making desserts is three words:
is it delicious?" says Cheryl. "That is all I think about – that I am going to make something that is good to eat and worth every calorie."



Makes approx 5 tarts

Part 1: The tart shell

34g Butter 
25g Icing sugar
14g Almond powder 
11g Eggs (one egg = approx 50g)
56g Cake flour
Step 1: Paddle butter and icing sugar until mixed
Step 2: Add eggs and paddle until combined
Step 3: Add almond powder and flour and mix until just combined
Step 4: Flatten the dough and cling wrap, refrigerate for 6 hours
Step 5: Roll the cold dough into a thin sheet and cut into circles slightly bigger than the mould
Step 6: Line the tart moulds with the dough
Step 7: Bake at 180C for 18 minutes, until golden brown
Step 8: Remove the tart shells from the moulds and allow them to cool

Part 2: The chocolate filling  

175g Whipping cream
150g Mexique Dark chocolate
1 egg
Step 2: Bring the cream to a boil
Step 2: Pour the boiling cream into a bowl with the chocolate
Step 3: Let it sit for a minute, then stir
Step 4: Mix in the egg until well combined
Step 5: Fill the tart shell with the chocolate mixture and bake at 200C for 6 minutes
Step 6: Once cooled, the tarts are ready to be served

Is it delicious? We think so! (Just try not to think about the calories)


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50 Best Recipe of the Month: Dark Chocolate Tart by Asias Best Pastry Chef Cheryl Koh
  • Laura Price