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Overview

Carac

Tarte Carac, Geneva Chocolate Tart, Carac Genevois

This carac recipe bakes crisp, buttery pastry shells, fills them with a rich dark chocolate ganache, and finishes each tart with a smooth green fondant glaze and a single chocolate dot. The green top is the signature — a carac is recognised across a Geneva bakery counter at a glance. One serving is about 113 g.

The carac is the signature tart of Geneva, sold in almost every patisserie in the French-speaking west of Switzerland. A crisp shortcrust shell is filled with dark chocolate ganache and sealed with a bright green fondant glaze, finished with a single chocolate dot in the centre. The green top is what makes a carac instantly recognisable — no other Swiss tart looks quite like it — and it is eaten as an afternoon treat with coffee, not as a dessert after a big meal.

Pairs well with: Black coffee, tea & fresh berries

Provenance

Switzerland flag Switzerland

Geneva Patisserie

Nordic & European

Time Dedication

1h 15m

50m prep • 25m cook

Batch Yield

8 Servings

510 kcal per serving

1 serving ≈ 113 g

Technical Skill

Intermediate

Medium (Baked Tart)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon tea, coffee breaks, bakery treats, festive tables Cost: Medium — about $2–3 per tart at home
Tags: Sweet Vegetarian Baked
Two carac tarts with bright green glaze and a chocolate dot on a wooden table, one cut open to show dark chocolate

Geneva Patisserie

Photo: Popo le Chien, CC0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $2–3 per tart at home (USD)

Made the Geneva way: crisp butter pastry, dark chocolate ganache, and a smooth green fondant glaze with a single chocolate dot.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 15m
P

Prep Stage: Pastry, Chill & Ganache

50 Mins • Mixing & Chilling

Rub the cold butter into the flour, sugar and salt until it looks like breadcrumbs, then bring it together with the beaten egg into a smooth dough. Wrap and chill for 30 minutes. Meanwhile, chop the chocolate finely for the ganache and line 8 small tart tins, about 8 cm across.

Maestro Tip: Keep everything cold and handle the dough as little as possible — warm hands make tough pastry.

  1. 1

    Make & Chill the Pastry

    15 Mins No heat

    Rub the cold butter cubes into the sifted flour, caster sugar and salt until the mix looks like fine breadcrumbs. Add the beaten egg and bring it together into a smooth dough. Flatten into a disc, wrap, and chill in the fridge for 30 minutes.

    Stop mixing as soon as the dough comes together — overworked pastry shrinks in the oven.

    Done when: Smooth, firm dough disc, cold to the touch

  2. 2

    Line & Blind-Bake the Shells

    25 Mins Oven at 180°C (350°F)

    Roll the dough 3 mm thick and line 8 small tart tins. Trim the edges, prick the bases with a fork, and line each shell with baking paper and dried beans. Bake at 180°C (350°F) for 12 minutes, remove the paper and beans, and bake 5 minutes more until pale golden and dry. Cool completely.

    Cool the shells fully before filling, or the ganache will melt and slide.

    Done when: Pale golden, crisp, dry shells

  3. 3

    Make the Chocolate Ganache

    10 Mins Low heat, ~80°C (175°F)

    Put the chopped dark chocolate in a bowl. Heat the cream in a small pan until it just starts to steam — do not boil it — then pour it over the chocolate. Leave for 2 minutes, then stir from the centre until smooth and glossy. Stir in the butter pieces until melted.

    Stir gently from the centre outwards; vigorous whisking traps air bubbles.

    Done when: Smooth, glossy ganache that falls in ribbons

  4. 4

    Fill & Set the Tarts

    10 Mins No heat

    Spoon the warm ganache into the cooled shells, filling them almost to the rim. Tap each tart gently on the counter to level the surface. Leave at cool room temperature for 30 minutes until the ganache is set but still soft.

    Fill while the ganache is still pourable — it firms up fast.

    Done when: Level, glossy chocolate tops, set but soft

  5. 5

    Glaze Green & Dot

    15 Mins No heat

    Sift the icing sugar into a bowl and stir in the lemon juice and water a teaspoon at a time until the glaze runs thickly off a spoon. Tint it bright green with a few drops of colouring. Spoon the glaze over each tart, tilting to cover the chocolate, then place one chocolate dot in the centre of each. Leave 15 minutes to set.

    Work quickly and glaze one tart at a time — the fondant sets as it cools.

    Done when: Smooth green tops with a single dark dot in the centre

Finishing Touches & Plating

Serve the caracs at room temperature with black coffee or tea, so the ganache is soft and the pastry stays crisp.

Nutritional Physiology & Benefits

Nutrition

Energy

510

kcal / serving

Protein

6g

Complete AA

Carbs

52g

Complex

Fats

31g

Healthy

Per serving (8 servings · 1 serving ≈ 113 g)
Energy510 kcal
Protein6 g
Carbohydrates52 g
Fat31 g
Fibre3.6 g
Sugar27.1 g
Sodium121 mg
Per 100g
Energy454 kcal
Protein5.3 g
Carbohydrates46.2 g
Fat27.8 g
Fibre3.2 g
Sugar24.1 g
Sodium107 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Dark chocolate supplies iron, magnesium and copper, and the egg adds vitamin B12. All nutrition values are estimated.

Real Dark Chocolate

Dark chocolate supplies iron, magnesium and cocoa flavanols as part of a balanced diet — a small tart goes a long way.

Simple, Honest Ingredients

Flour, butter, egg, chocolate and cream — no preservatives or artificial fillers in a home-made carac.

A Little Goes a Long Way

One small, rich tart is a satisfying treat, which makes portion control easy.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Black Coffee

Strong black coffee cuts the sweetness of the glaze and lifts the dark chocolate flavour.

Earl Grey Tea

Bergamot tea is light and fragrant beside the rich ganache, and it cleanses the palate.

Sides

Fresh Raspberries

Sharp raspberries balance the sweet glaze and add a fresh, juicy contrast.

More Pairings

A Spoon of Soured Cream

A cool, tangy spoonful of soured cream softens the richness of the ganache without adding sweetness.

Full Menus

Geneva Afternoon Tea

Carac with black coffee and fresh raspberries — the classic Geneva patisserie break.

Complete menu

Serve carac with black coffee or Earl Grey tea and a few fresh raspberries for a Geneva afternoon break.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Sweet Drinks

The green glaze is already sweet, so a sugary drink can make the whole snack too sweet. Choose unsweetened coffee or tea. This is general information, not medical advice.

Warm Storage

Caracs kept somewhere warm will soften and the glaze can weep. Store them cool and dry, and eat within a few days. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsOne small tart with coffee is a perfect afternoon treat.
  • ChildrenA favourite with children — the green top makes it fun; one tart is enough for a snack.
  • ElderlySoft filling and crisp shell are easy to eat; serve at room temperature.
  • Pregnant womenFine as an occasional treat; the ganache is made with heated cream and contains no alcohol. Ask your clinician if unsure.
  • Breastfeeding womenA satisfying, energy-rich snack between meals.
  • AthletesEnergy-dense and quick to eat — a useful treat after a long session, not a recovery meal.
  • Weight gainRich and easy to eat — two tarts with coffee make a filling snack.
  • Weight lossKeep to one tart and enjoy it slowly with unsweetened tea.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesHigh in sugar from the glaze and chocolate, so keep to one small tart occasionally. Ask your clinician about suitable portions.
  • High blood pressureLow in sodium — the main concern is sugar, not salt. Ask your clinician about suitable portions.
  • Kidney diseaseModerate in potassium and phosphorus from chocolate — keep to an occasional small portion. Ask your clinician before eating this dish.
  • GoutChocolate is low in purines, so gout is not the main concern here — sugar is. Ask your clinician for guidance.
  • Stomach issuesRich, buttery pastry with chocolate can feel heavy on a sensitive stomach — eat slowly and keep to one tart. Ask your clinician if unsure.
  • Cardiovascular diseaseHigh in saturated fat and sugar, so enjoy as an occasional small treat. Ask your clinician for guidance.
  • Fatty liverHigh in sugar and saturated fat — best kept as an occasional treat in a small portion. Ask your clinician for guidance.
  • Food allergiesContains wheat (flour), milk (butter, cream) and egg. May contain traces of nuts from the chocolate. Check labels and ask about allergens before eating.
  • Special therapeutic dietsNot suitable for low-sugar, dairy-free or gluten-free therapeutic diets without a full reformulation. Ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Store in a single layer in an airtight container in a cool, dry place.
In the fridge
Up to 5 days refrigerated; bring to room temperature for 30 minutes before serving.
In the freezer
Unfilled shells freeze well for up to 1 month; filled tarts do not freeze well because the glaze weeps.
How to reheat
Do not reheat — carac is served at room temperature.
Freezing recommended
Freeze the baked shells only, then fill fresh.
Signs it has spoiled
Stale, soft pastry, weeping glaze, or any off smell — discard if any appear.

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