This no-bake Black & White Crèmeux Tart is the perfect make-ahead holiday dessert. Rich, silky, and layered, it’s a nod to the playful and creamy Kinder chocolate. Same vibes, just a little classier.
This Double Chocolate Crèmeux Tart might be my favorite of our 12 Days of Christmas Desserts series so far. It’s chocolate from top to bottom, yet still delicate and far from cloying — in fact, you’ll be going back for seconds.
Inspired by Nicola Lamb, I wanted to capture the smooth milk chocolate shell and creamy filling of a Kinder bar. And there’s no better way to do that than with a crèmeux: a rich crème anglaise folded into melted chocolate. The result is a tart with layers that are dense, silky, and utterly indulgent. You can’t get more chocolatey than this.
Despite its fancy French name and double layers, this tart is surprisingly approachable and make-ahead friendly. You can build it layer by layer and store it in the fridge until it’s time to serve.
It’s a dessert that works for everyone: as the host, you won’t be frazzled with last-minute toppings — grated chocolate is all you need — and it pleases kids, adults, and even gluten-free eaters. Well, except for vegans and anyone who’s lactose-intolerant. There’s only so much good this gorgeous tart can do.
How to Make the Coconut–Chocolate Crust
The base of this tart is a rich, chocolatey, coconut-packed crust that’s easy to make and adds a subtle crunch under the creamy layers. It’s important to use unsweetened shredded coconut, as it keeps the tart from becoming overly sweet.
Toast the shredded coconut until golden and fragrant; this step brings out its nutty flavor and prevents sogginess. Then, melt dark chocolate and stir in the toasted coconut until fully coated. Press the mixture firmly into your tart pan so it forms an even layer that will hold up under the crèmeux filling. Chill it in the fridge for at least 20 minutes to set before adding the next layer.
Use a flat-bottomed measuring cup or small glass to press the crust evenly, and make sure not to leave any gaps.
White Chocolate Crèmeux
The white chocolate crèmeux is a smooth, creamy layer that forms the base of our tart. To make it, a custard of milk, cream, and eggs is poured over finely chopped white chocolate, then stirred until fully combined and chilled until set.
Start by making the crème anglaise: combine the milk and cream in a saucepan and heat gently until simmering, but not boiling. And meanwhile, chop the white chocolate finely, and whisk the eggs with the sugar in a heatproof bowl.
To prevent the eggs from curdling, it’s important to temper them: slowly pour a small amount of the hot cream/milk mixture into the whisked eggs and sugar first, whisking constantly, before returning the entire mixture to the saucepan.
Remove the custard from heat and pour it over the chopped chocolate and gelatine, letting it sit for a minute or two, so the chocolate melts. Then using a spatula, stir until smooth and fully combined.
Pour the mixture into the chilled tart shell and refrigerate until set before adding the milk chocolate layer.
Tips for working with white chocolate:
- Use high-quality white chocolate: the flavor of the white chocolate is central to the final product, so make sure to use a high-quality brand with a good percentage of cocoa butter. Using a decent chocolate ensures a better taste and texture.
- Chop it finely so it melts evenly.
- Traditional crémeux is dense, so it’s important to stir without incorporating air. For best results, you should use a rubber spatula or wooden spoon and employ a slow, constant stirring motion. The goal is to emulsify the mixture without creating bubbles, which results in a smooth, dense, and creamy texture. You can also use an immersion blender for this.
- Chill completely before adding the next layer, at least 2 hours.
Milk Chocolate Crèmeux
Much like the white chocolate crèmeux, a milk chocolate crèmeux is all about achieving a smooth, dense, and velvety texture that melts in your mouth.
As always, start with quality chocolate, chopping it finely and transferring to a heatproof bowl.
Your crèmeux starts with a classic crème anglaise made from egg yolks and sugar. To avoid scrambled eggs, slowly whisk the hot milk and cream into the yolks. This careful tempering creates a silky custard base ready to blend with the chocolate.
If you have a thermometer, cook the custard gently over low heat until it reaches 180°F–185°F (82°C–85°C). Otherwise, draw a line through the custard on the back of your spatula with your finger. If the line holds its shape without the custard running back into the gap, the custard is ready.
Strain the hot custard over the chopped chocolate through a fine-mesh sieve to remove any tiny lumps. Then gently stir with a spatula or use an immersion blender to fully emulsify the mixture into a shiny, creamy chocolate layer.
Press plastic wrap directly onto the surface before chilling. It keeps the top silky and prevents any crusty layer from forming.
Let the crèmeux chill for at least 4 hours, but overnight is ideal.
FAQ
Q: Can I use a different type of chocolate?
A: Yes! You can swap the milk chocolate for dark chocolate if you prefer a richer, less sweet flavor. For the white chocolate layer, choose a high-quality white chocolate for the smoothest texture.
Q: Can I make this tart ahead of time?
A: Absolutely. The crust, and both the milk and white chocolate crèmeux layers can be made a day or two in advance. Keep the assembled tart covered in the refrigerator until ready to serve.
Q: Why did my crèmeux turn grainy or separate?
A: Graininess usually happens if the custard was overheated or the chocolate wasn’t fully emulsified. Always cook over low heat, temper your eggs carefully, and stir or blend gently to combine.
If you make this Black & White Crèmeux Tart, let me know in the comments. I’d love to hear from you! And come back tomorrow for Day 8 of our 12 Days of Christmas Desserts, where we’ll dive into another sweet, festive treat you won’t want to miss.
You Might Also Like…
Pear Frangipane Tart: a nutty, buttery frangipane paired with tender, caramelized pears; elegance meets comfort in every slice. Perfect for a cozy afternoon or a dinner party showstopper.
Molten Chocolate Lava Cakes: tiny cakes with a dramatic, gooey chocolate center that oozes decadence with every forkful. Chocolate lovers, prepare to swoon.
Rustic Plum Galette: juicy, tart plums wrapped in a flaky, golden crust. Simple, rustic, and irresistibly charming. A dessert that’s as pretty as it is delicious.
Apple Butter Cinnamon Buns: soft, pillowy buns swirled with apple butter and cinnamon, baked to golden perfection. The ultimate cozy treat for brunch or a special weekend breakfast.
Black & White Crèmeux Tart
1
9-inch tart30
minutes20
minutes6
hoursEquipment:
- Ingredients
- Crust:
155g unsweetened coconut flakes
155g dark chocolate, chopped
¼ tsp sea salt
- White Chocolate Crèmeux:
4g gelatin
50g whole milk
95g heavy cream
100g white chocolate, finely chopped
15g unsalted butter
1 tsp vanilla
¼ tsp sea salt
1 large egg
25g dark brown sugar
- Milk Chocolate Crèmeux:
75g whole milk
145g heavy cream
150g milk chocolate, finely chopped
25g unsalted butter
¼ tsp sea salt
2 large eggs
40g dark brown sugar
- Topping:
dark chocolate, grated or shaved
Directions
Toast the coconut: Preheat the oven to 350°F (175°C).
Spread the shredded coconut in a single, even layer on a baking sheet. Bake for 5–8 minutes, stirring halfway through, until the coconut is golden and fragrant. Keep a close eye on it as it can go from perfectly toasted to burnt very quickly. Remove from the oven and let cool before using in the crust.
Meanwhile, make the crust: Melt the chocolate gently over a bain-marie until smooth and glossy.
Stir the toasted coconut and salt into the melted chocolate. If you like, line the base of your tart pan with a circle of baking paper — it makes removing the tart later easier.
Press the chocolate–coconut mixture firmly into the pan, making sure there are no holes.
Chill the crust completely in the fridge or freezer, at least 30 minutes. Check for any gaps, and fill them with extra melted chocolate, if needed.
Make the white chocolate crèmeux: add the gelatin to a small bowl and add a little bit of cold water (according to package instructions). Let it sit for 5 minutes until fully bloomed.
Place the finely chopped white chocolate in a heatproof bowl. Add the bloomed gelatin, butter, vanilla, and salt. Set aside.
In a saucepan, gently heat the milk and cream over medium-low heat until it just begins to simmer.
In a separate heatproof bowl, whisk the egg and sugar together until combined.
Temper the eggs: slowly pour the hot cream mixture into the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling.
Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it reaches 180°F–185°F (82°C–85°C). If you don’t have a thermometer, run your finger across the back of your spoon. If the line you draw stays clear and the custard doesn’t run back together, it’s done.
Pour the hot custard carefully through a fine-mesh sieve over the white chocolate and gelatin mixture. Let it sit for 1–2 minutes to allow the chocolate to soften.
Stir gently with a spatula or use an immersion blender to fully emulsify into a glossy, creamy consistency. Take care not to incorporate excess air. Pour into the prepared tart case.
Press a layer of plastic wrap directly onto the surface of the crèmeux to prevent a skin from forming. Refrigerate for at least 2 hours, or until fully set. Once chilled, it is ready to pour over the prepared milk chocolate layer in the tart.
Make the milk chocolate crèmeux: gently heat the milk and cream in a saucepan over medium-low heat until it just begins to simmer. Meanwhile, place the finely chopped milk chocolate, butter, and salt in a heatproof bowl.
In a separate heatproof bowl, whisk the eggs and sugar together until combined.
Temper the eggs: Slowly pour the hot cream into the egg mixture in a thin stream, whisking constantly to prevent scrambling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 180°F–185°F (82°C–85°C). Test doneness using the coat-the-back-of-a-spoon method: the custard should coat the spoon and hold a line. Do not let it boil.
Pour the hot custard through a fine-mesh sieve directly over the chopped milk chocolate. Let it sit for 1–2 minutes to soften the chocolate. Gently stir using a spatula or an immersion blender to fully combine into a glossy, creamy consistency. Avoid introducing excess air.
Pour over the chilled white chocolate layer. Refrigerate for at least 4 hours, or until fully set. To finish, grate dark chocolate all over the top. Serve. Tart will keep well in the fridge for 3-5 days.
This post contains affiliate links. That means if you click on one of the product links above and make a purchase, I may earn a small commission at no extra cost to you. I only ever recommend products or services I genuinely love or use personally. Thank you so much for supporting From A Small Kitchen!
Pingback: Zabaglione - from a small kitchen