Chocolate Cream Tartlets Recipe


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Main IngredientInterest Group,


 Short crust pastry1
 Plain chocolate175 Gram, broken into pieces
 Strong black coffee50 Milliliter
 Brandy15 Milliliter (1 Tablespoon)
 Egg yolks2
 Double cream300 Milliliter, whipped
 Whipping cream/Double cream150 Milliliter
 Vanilla sugar10 Milliliter (2 Teaspoon)
 Grated chocolate2 Tablespoon

Nutrition Facts

Serving size

Calories 536 Calories from Fat 411

% Daily Value*

Total Fat 46 g71.1%

Saturated Fat 12.6 g62.9%

Trans Fat 0 g

Cholesterol 97.4 mg

Sodium 13.3 mg0.6%

Total Carbohydrates 29 g9.5%

Dietary Fiber 2 g8.1%

Sugars 22.4 g

Protein 3 g6.2%

Vitamin A 1.4% Vitamin C

Calcium 3.2% Iron 6.7%

*Based on a 2000 Calorie diet


If larger tartlets are preferred, cut the pastry into 10 cm/4 inch circles and use to line 6 tartlet tins.
On a floured work surface, roll the pastry out to a thickness of 3 mm/1/8 inch and, with a 7.5 cm/3 inch pastry cutter, cut into 12 circles.
Gently press the dough into 12 tartlet tins and prick the shells thoroughly with a fork.
Place on a baking sheet and bake in a preheated oven for 15 minutes or until golden brown.
Remove from the oven and cool on wire tray, before removing the tins.
To make the filling, melt the chocolate with the coffee and brandy in a saucepan over a low heat, stirring constantly as the chocolate melts and forms a thick paste.
Cool slightly and stir in the egg yolks.
Continue stirring until cool.
Gently fold in the cream and divide the mixture between the tartlets.
Chill until set.
In a chilled bowl, whisk the cream with the vanilla sugar until it is thick and forms soft peaks.
Decorate each tartlet with a spoonful of this topping and some grated chocolate.
Serve cold.