Semolina & chocolate tart

Semolina & chocolate tart

Torta di semolino e cioccolato

Lauren Bamford

This tart is commonly found in pastry shops as a beautiful, whole tart with a topping of bittersweet, shiny ganache and a filling of smooth semolina – a dessert fit to bring to a dinner party or for a special occasion. Semolina or durum wheat flour is a coarse, pale yellow flour used for making couscous and fresh pasta (particularly in egg-less pasta doughs). While semolina used for pasta can be quite coarse in texture, there’s also a finer semolina flour that is used for baking bread in southern Italy. Here, fine semolina is cooked with milk until it becomes soft and creamy, much like polenta. When set, it has a pudding-like texture and is the perfect foil to the dark, rich ganache.

You only need about half the Sweet shortcrust pastry recipe for this tart. You can halve the recipe or do what I do: make the whole amount and freeze what you don’t use for making mini tarts or even simple cut-out cookies later.


Quantity Ingredient

Sweet shortcrust pastry

Quantity Ingredient
125g cold unsalted butter
250g plain flour
80g sugar
1 egg
1 egg yolk, beaten
1 lemon, zested

Semolina filling

Quantity Ingredient
500ml milk
A pinch salt
85g fine semolina
75g sugar
1 lemon, zested finely
1 egg, beaten

Chocolate ganache

Quantity Ingredient
75ml thick cream
150g dark chocolate, finely chopped, (70% cocoa)


  1. To make the pastry, first chop the cold butter into small pieces. If using a food processor, pulse the flour, sugar and butter until you have a crumbly, sandy texture and there are no more visible pieces of butter. If mixing by hand, rub the butter into the flour and sugar until you achieve the desired result. Mix in the beaten egg and yolk along with the lemon zest, until the pastry comes together into a smooth, elastic ball. Wrap tightly in plastic wrap and rest in the fridge for at least 30 minutes.
  2. Preheat the oven to 180°C.
  3. After resting the pastry dough, set aside half the ball if you've made the whole quantity (see recipe introduction). Roll the remaining dough out to a thickness of about 3–4 mm and press into a 23 cm pie dish, trimming the edges. Place a sheet of baking paper over the pastry and fill with baking beads (you can also use dried beans or uncooked rice that you can keep and re-use specifically for this purpose). Blind bake for 15 minutes.
  4. Take the pastry out of the oven and remove the baking paper with the beads. Let the pastry cool.
  5. Prepare the semolina by bringing the milk to the boil with the salt. Turn the heat to medium–low, add the semolina and whisk continuously until the mixture thickens to a thick porridge consistency. This should take 8–10 minutes. Taste to check if it’s ready – the semolina should feel soft in your mouth, not grainy. When ready, remove from the heat and stir in the sugar and zest until combined. When the mixture has cooled, stir in the egg. Spread the semolina mixture into the tart crust.
  6. Bake at 180°C for 40–45 minutes or until the pastry is golden and the semolina feels firm and springy to the touch. Let it cool completely.
  7. Prepare the ganache by bringing the cream to the boil in a small saucepan. Take off the heat, add the chocolate to the cream and stir or whisk until very smooth. Pour the warm ganache over the cooled semolina tart and let it cool completely to set before slicing and serving.
  8. Store in an airtight container in the refrigerator for up to 3 days.


  • If you have trouble with the ganache and it separates, becoming lumpy and greasy, add a little dash of hot cream (or even hot water) until it is smooth.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again