In Recipes

Serves:  10 tartlets

Preparation Time:   40 minutes, plus chilling time

Cooking Time:  25 minutes


Pastry shells:

  • 75g butter, softened
  • 2T sugar
  • 1 egg yolk
  • 1 cup flour
  • 1 Tbsp cocoa powder


  • 110g 70% chocolate
  • ½ cup double cream
  • Maldon salt


Pastry shells:

  • Mix the butter and sugar together. Add the egg yolk and mix until combined.
  • Add the flour and cocoa powder. Mix well until the mixture has come together into a dough.
  • Wrap the dough in clingwrap, flattening it slightly. Allow to rest and chill in the fridge for 30 minutes.
  • Grease 10 mini tartlets cases.
  • Remove the dough from the fridge. Lightly dust a clean surface and roll out the dough evenly until about 5mm thick. Cut out the dough with a glass or cookie cutter so they are a bit larger than the cases / tray molds. Lay the dough into the individual cases and press carefully and evenly up the sides. Trim the edges, leaving about 2mm of excess dough above the rim.
  • Put the lined cases into the freezer to chill for 15 minutes.
  • Preheat the oven to 170C.
  • Bake the tartlet cases for 20-25 minutes. Remove from the oven and allow to cool completely.  If the pastry has puffed just gently press it down with your finger while it’s still warm.


  • Chop the chocolate into small pieces and put it into a bowl, glass is best.
  • Heat the cream until just about to tremble. Pour the hot cream over the chocolate. Allow it to sit for 2 minutes, then stir together with a spatula until all the chocolate has melted.
  • Pour the chocolate mixture into the cooled cases and place in the fridge to chill for 30 minutes.
  • Once set, remove the tartlets from the fridge and sprinkle with a pinch of maldon salt.
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