I love making these Chocolate Crunch Pudding Tarts because they have everything I want in a dessert—crispy cocoa pastry, silky pudding filling, molten chocolate, and crunchy pearls on top.
Every bite is full of texture and chocolatey indulgence, yet they’re simple enough for anyone to bake at home.
Honestly, these tarts are just as delicious as my Strawberry Lava Egg Tarts!
Why you’ll love this recipe
- Crisp cocoa tart shell with a soft, creamy pudding center
- Gooey molten chocolate hidden inside
- Topped with crunchy chocolate pearls for texture
- Easy to make but looks elegant and impressive
- Perfect for chocolate lovers and special occasions
Ingredients
Tart Shell
- 50g butter (softened)
- 50g powdered sugar
- 30g whole egg (beaten)
- 150g cake flour (low-gluten flour)
- 8g cocoa powder
Pudding Filling
- 180g heavy cream
- 2 egg yolks
- 30g condensed milk
Topping & Decoration
- Chocolate pieces (for the center)
- Cocoa powder (for dusting)
- Chocolate crunch pearls
Instructions
Step 1. Make the tart dough
In a bowl, mix softened butter and powdered sugar until combined.
Add beaten egg and mix until smooth.
Sift in cake flour and cocoa powder, then knead into a soft dough.
Step 2. Shape the shells
Divide dough into 6 equal portions, roll into balls, and press into tart molds or cups.
Step 3. Prepare the pudding filling
In another bowl, whisk together heavy cream, egg yolks, and condensed milk.
Strain once for a silky texture.
Step 4. Assemble
Place a piece of chocolate at the bottom of each tart shell.
Pour in the pudding filling until nearly full.
Step 5. Bake
Bake in a preheated oven at 180°C (356°F), top and bottom heat, for about 35 minutes.
Remove from oven and let cool slightly.
Step 6. Finish & decorate
Dust with cocoa powder.
Top with chocolate crunch pearls.
Frequently Asked Questions
Can I make the tart shells ahead of time?
Yes—bake the shells in advance and store them in an airtight container for up to 2 days. Fill and bake when ready.
Can I substitute condensed milk?
You can replace it with regular sugar (about 20g), but condensed milk adds richness and sweetness to the custard.
Can I use dark chocolate instead of milk chocolate?
Definitely! Dark chocolate adds a more intense cocoa flavor, while milk chocolate makes the center sweeter.
Can I double the recipe?
Yes—just double all the ingredients. Baking time will remain about the same.
How do I store leftovers?
Keep in the refrigerator for up to 2 days. Reheat slightly before serving for the best molten texture.
These Chocolate Crunch Pudding Tarts are crispy, creamy, gooey, and crunchy all at once—perfect for when you want a show-stopping chocolate dessert that’s secretly easy to make.
Chocolate Crunch Pudding Tarts – Crispy, Creamy & Irresistible
Ingredients
Tart Shell
- 50 g butter softened
- 50 g powdered sugar
- 30 g whole egg beaten
- 150 g cake flour low-gluten flour
- 8 g cocoa powder
Pudding Filling
- 180 g heavy cream
- 2 egg yolks
- 30 g condensed milk
Topping & Decoration
- Chocolate pieces for the center
- Cocoa powder for dusting
- Chocolate crunch pearls
Instructions
Step 1. Make the tart dough
- In a bowl, mix softened butter and powdered sugar until combined.
- Add beaten egg and mix until smooth.
- Sift in cake flour and cocoa powder, then knead into a soft dough.
Step 2. Shape the shells
- Divide dough into 6 equal portions, roll into balls, and press into tart molds or cups.
Step 3. Prepare the pudding filling
- In another bowl, whisk together heavy cream, egg yolks, and condensed milk.
- Strain once for a silky texture.
Step 4. Assemble
- Place 3 piecesse of chocolate at the bottom of each tart shell.
- Pour in the pudding filling until nearly full.
Step 5. Bake
- Bake in a preheated oven at 180°C (356°F), top and bottom heat, for about 35 minutes.
- Remove from oven and let cool slightly.
Step 6. Finish & decorate
- Dust with cocoa powder.
- Top with chocolate crunch pearls.
Leave a Reply