Chocolate tartlets

These yummy chocolate tartlets are just the Tuesday Treat for me. I loooooove chocolate, especially when it’s combined with red fruits and blueberries. I made these when I got invited to dinner over at my cousin’s place and used some dough that I had left over from another tartlet recipe that I’ve made (but haven’t posted yet). It’s actually quite easy to make, the only tricky thing is trying to get your pie base even. But, at the same time, it’s not that crucial either of course. As long as the pastry isn’t too thin so that if alls to pieces when you take it out of the shells you’ll be fine.

The chocolate filling only requires two ingredients: dark chocolate and cream. Using dark chocolate does mean the tartlet isn’t overly sweet. If you’re not a fan of dark chocolate you can use both dark & milk chocolate. I don’t recommend using only milk chocolate cause along with the cream and sweet base you’ll end up with something way too sweet.

Chocolate tartlets

Serves: 10 people


  • 250g flour
  • 125g salted butter
  • 90g sugar
  • 8g vanilla sugar
  • 1 egg
  • 1 egg yolk
  • 400g dark chocolate
  • 400ml cream (35% fat, I used whipped cream)
  • fruit: blueberries, raspberries, strawberries, ..
  • optional: powdered sugar



Mix sugar, vanilla sugar and butter


Add in the egg and egg yolk and mix well


Gradually add in the flour, once it's all added keep mixing until the dough starts to wrap itself around the whisks.


Place in the fridge for at least an hour


Preheat the oven to 180°C Fan


Divide your dough into 10 portions, roll them out into circles and put them onto your tartlet tins. I didn't add any flour to the bottom of my tins and my pastry didn't stick to it at all, but if you are worried about it you can butter the tins first, then dust with flour and then place the dough on top of it.


Put baking paper on top of your dough and add weights (ceramic beads, rice, ..) as we're going to be blind baking our tartlets. Place in the oven for 15 minutes, then uncover the tartlets and bake for another 2-5 minutes, make sure to keep an eye on them and to take them out if they start to brown too much.


Take out and set aside to cool completely


Break the chocolate into pieces and melt at low heat along with the cream. Stir well, allow to cool down for 5 minutes, then pour into the pastry shells. Place in the fridge to set.


Add your favourite berries on top, you can dust them with a bit of powdered sugar too but it's not necessary.


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