Chocolate Tarts

Ingredients

• 1 largeegg
• 122 gsugar
• 115 gbutter
• 265 gplain flour
• 1 tbspcocoa powder
• 300 gmilk chocolate
• 20 gbutter
• 240 mldouble cream

Instructions

1. 1

   Mix the pastry

   Use a hand mixer to beat the butter, sugar and egg until creamy. Add the flour and cocoa powder gradually, mixing until combined, then knead by hand until the dough comes together.

2. 2

   Shape the shells

   Divide the dough into small balls and gently press each one into a tart shell.

3. 3

   Bake the shells

   Prick the base of each shell with a fork. Bake for 15 minutes at 180°C.

4. 4

   Chop the chocolate

   Cut the milk chocolate into small pieces.

5. 5

   Make the filling

   Heat the double cream, then add the chopped chocolate and 20 g butter. Stir until everything has melted.

6. 6

   Fill the shells

   Pour the chocolate mixture into the tart crusts.

7. 7

   Chill until set

   Refrigerate the tarts overnight, or until the filling is set. Chill them for at least 4 hours.

8. 8

   Decorate and serve

   Dust with cocoa powder and decorate with chocolate curls or whipped cream before serving.

What are chocolate tarts?

A chocolate tart is a pastry shell filled with a chocolate mixture that firms as it chills. Tarts have a long history in European baking, with many regional styles built around a pastry case and a sweet filling.

This version uses cocoa in the shells and a simple milk-chocolate-and-cream filling. The contrast between the pastry and the silky centre makes it feel special while keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1230 calories, 15g protein, 126g carbs, 76g fat.

Most of the carbohydrates come from the flour, sugar and milk chocolate; the butter, chocolate and double cream contribute much of the fat, while the egg and dairy provide some protein. Serve a tart with fresh fruit, or alongside a lighter main meal, to balance the richness.

Getting the pastry together

Creamy start: beat the butter, sugar and egg until the mixture looks smooth before adding the dry ingredients. Adding the flour and cocoa gradually helps them incorporate evenly.

Gentle kneading: stop once the dough has come together. Press it into the tart shells rather than working it for a long time, which can make pastry less tender.

Making an even shell

Even thickness: press the dough across the base and up the sides so the pastry bakes at a similar rate. The recipe does not specify tart-shell dimensions, so divide the dough according to the shells you have.

Pricked bases: fork holes let steam escape during baking and help limit puffing. The shells are ready after 15 minutes at 180°C; follow the stated baking time and check that the pastry is cooked through.

A smooth chocolate filling

Small pieces: chop the chocolate finely so it melts readily when the hot cream is added. This also helps the butter blend into the filling without leaving lumps.

Gentle heat: heat the cream, then stir in the chocolate and butter until smooth. Avoid letting the mixture catch on the pan while heating.

Allow time to set

Chilling: the filling needs at least 4 hours in the fridge and can be left overnight. The tart is ready when the centre has set rather than flowing when the shell is moved.

Serving: add the cocoa dusting and any chocolate curls or whipped cream just before serving. This keeps the decoration looking fresh.

What to serve alongside

Fresh fruit: berries or sliced pears offer a bright contrast to the rich chocolate. Keep the serving modest if you want the tart to remain the focus.

A warm drink: coffee or tea makes a simple accompaniment. The tarts are also easy to serve on their own after a meal.

Recipe notes & tips

• Measure the pastry ingredients before mixing so the dough is quick to assemble.
• Add the flour and cocoa gradually to avoid dry pockets in the dough.
• Press the pastry evenly into the shells for consistent baking.
• Chop the chocolate into small pieces to help it melt smoothly.
• Leave the tarts in the fridge for at least 4 hours before serving.
• Add cocoa powder and other decorations just before serving.

Variations

• Dark chocolate: use dark chocolate in place of the milk chocolate for a more intense filling.
• Orange note: add a little finely grated orange zest to the melted chocolate mixture.
• Nut topping: scatter chopped toasted hazelnuts over the filling before it sets.
• Fruit finish: decorate the chilled tarts with fresh berries just before serving.
• Coffee flavour: stir a small amount of strong coffee into the warm cream before adding the chocolate.

Common mistakes to avoid

• Overworking the dough: knead only until it comes together so the pastry stays tender.
• Uneven pastry: press the dough to a similar thickness across the base and sides for even baking.
• Skipping the fork pricks: prick each base before baking to help prevent it puffing up.
• Large chocolate pieces: chop the chocolate finely so it melts evenly into the cream.
• Cutting too soon: chill for at least 4 hours so the filling has time to set.
• Decorating early: add whipped cream or chocolate curls shortly before serving to keep them looking fresh.

How to store

Keep the tarts covered in the fridge and eat within 3 days. Serve chilled, or let them stand briefly at room temperature; the recipe does not specify a reheating method.

Frequently asked questions