Camembert-Stuffed Chocolate Tarts

Did anyone else blink and suddenly realize that the entire month of November is already almost over? Where did time go? In the midst of working, getting back into a regular exercise routine (which may or may not involve cramming as many yoga classes as possible into my schedule) and that crazy thing called socializing, I didn’t even notice that the holiday party and potluck frenzy creep up on me until the day before the first one.

The theme of this past weekend’s potluck was “get stuffed” – in other words, to bring food that was stuffed. Yum! I knew I was up for the challenge, but I really wanted to think outside of the box and bring something creative, delicious and fast.

Enter camembert-stuffed chocolate tarts. That’s right. I love cheese, and I love chocolate. If people can eat chocolate cheesecake, they can certainly eat camembert and chocolate together – on top of a graham cracker crust of course.

I know, right?

Oh, and most of these photos were taken by my iphone, so don’t mind the low resolution. I had a tart to make in less than half an hour after all.


I started by crumbling graham crackers and mixing it with unsalted butter, sugar and hazelnuts. Amazing, right?

IMG_1307 Then I used a muffin tin to make six tart shells while I wished that I had opted to buy the fancy tart shells that would have been much more impressive.

IMG_1308 I decided that the contents of the tarts would be impressive enough and motored on. IMG_1309While the shells baked in the oven for 12 minutes, I removed the rind from half a small wheel of camembert cheese and added them into the tart shells as soon as they came out of the oven.

IMG_1310The heat from the tart shell will melt the cheese. I had to resist the urge to eat the tarts as they were. Only because I knew I’d soon be covering them with chocolate.

IMG_1311I heated some heavy whipping cream in a small saucepan until it started to steam.

IMG_1312Instead of mixing the cream with dark chocolate, I cheated and mixed it with semi-sweet chocolate chips. I certainly didn’t mind…

IMG_1314Then I whisked away until the cream and chocolate blended together. Mmmmmm.


As soon as my chocolate sauce was ready, I ladled it onto the tarts and put them in the fridge to set.

P1050055Next time, I vow to fill the entire muffin pan.


Unfortunately, I learned the hard way that these are best transported after the chocolate has had time to properly set. This will take around 2 hours.


I struggled a bit with the lighting – the flash overdid it, but the pictures without the flash came out too dark. I never claimed to be a photographer here – all I promised was a delicious and easy crowd-pleasing dessert. IMG_1323I urge you to try this unique twist to your standard “cheesecake”. You will not be disappointed. Nobody who tried them were. These were so easy to make, I’m certain they will make an appearance at one or more of my holiday parties this year.


Camembert-Stuffed Chocolate Tarts

Heavily inspired by this recipe.


  • 3T unsalted butter
  • 2/3c graham cracker crumbs
  • 1.5T sugar
  • half a small wheel of soft cheese (I used camembert but you can use brie too like the original recipe suggests)
  • 1/3c heavy whipping cream
  • 1/2c semi sweet chocolate chips


  • Melt butter in microwave and then mix with graham cracker crumbs, hazelnuts, and sugar. When fully combined, separate into 6 portions and pat down into a greased muffin tin or tart shell. Bake at 375°C for 10-12 minutes.
  • While the shells are baking, remove rind from the soft cheese and separate into six equal portions. When the tarts are out of the oven, add the cheese to the tart shells and allow them to melt.
  • In a small saucepan, heat the cream on low until steam starts to appear. Combine with chocolate chips and whisk until smooth.
  • Poor melted chocolate over the tarts and then refrigerate for 2 or more hours. Before eating, remove and let sit for about 30 minutes.
  • Enjoy!
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5 thoughts on “Camembert-Stuffed Chocolate Tarts”

  1. I love the tarts. It is a perfect desert, crunky, salty and sweet and the size of the tart just enough for you to want a little more.

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