Chocolate Tartlette

Derry Clarke shows just how easy this tasty treat is to make


  • for the chocolate tartlette:
  • 120 g unsalted butter
  • 50 g castor sugar
  • 2 egg yolks
  • 150 g plain flour (sieved together with 50g cocoa)
  • chocolate tart filling:
  • 200 ml cream
  • 175 g chocolate 71% (melted)
  • 40 g butter


  1. For chocolate tart pastry:
  2. In a large bowl, beat the butter and sugar until creamy. Then add egg yolks before mixing in the flour and cocoa.
  3. Grease 1 X 28cm spring form tin or 6 X 10 cm spring form tins and line tins with rolled out pastry before allowing to rest in the fridge.
  4. Pre heat oven to 150°C/300°F and bake in a preheated oven for 15 minutes before allowing to cool.
  5. For the chocolate tart filling:
  6. In a large saucepan, bring the butter and cream to the boil. Then pour over the melted chocolate and mix well.
  7. Pour the mixture into the chocolate pastry shell then cool, transfer to fridge and allow to set.


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