You'll want to keep this dessert to yourself!


  • for the pastry:
  • 175 g plain flour
  • 75 g unsalted butter
  • 25 g plain chocolate (grated)
  • 25 g icing sugar
  • 1 egg
  • 1/2 teaspoons cold water
  • for the chocolate sauce:
  • 20g dark chocolate (55% - 70% coco content)
  • 8 tblsp cream
  • for the chocolate filling:
  • 25 g caster sugar
  • 50 g corn flour
  • 3 egg yolks
  • 1 tsp vanilla essence
  • 600 ml milk
  • 175 g plain chocolate (chopped)
  • for the meringue:
  • 3 egg whites
  • 175 g caster sugar
  • 25 g hazelnuts (chopped)


  • For the Pastry:
  • Preheat the oven 200°C/ 400°F. Sift the flour into a bowl. Add the butter, cut into small pieces and rub in with fingertips.
  • Stir in the chocolate, icing sugar egg and enough water to mix to firm dough. Knead lightly, then wrap and chill in a fridge for 30 minutes.
  • Roll out pastry on a lightly floured surface. Grease 5 tartlet tins with butter and cut around pastry with each.
  • Bake blind (to bake blind, line the pastry with greaseproof paper and fill with baking beans) for 15min. lift out the paper and the beans and bake for a further 5 minutes.
  • For the Filling:
  • Mix together the corn flour, egg yolks, sugar, vanilla essence and a little of the milk in a large bowl.
  • Bring the remaining milk to the boil in a saucepan.
  • Pour over the egg mixture, stirring.
  • Return the mixture to the saucepan and cook for 2 minutes, stirring until thickened.
  • Add the chopped chocolate and stir until melted.
  • Pour the mixture into the pastry cases.
  • For the Meringue:
  • Whisk the egg whites until stiff.
  • Gradually whisk in the sugar, a little at a time, until the mixture is stiff and glossy.
  • Stir the hazelnuts into the meringue.
  • Spoon the meringue over the tartlets.
  • Place under a preheated hot grill for around 2 minutes until peaks are golden brown.
  • Serve warm or cold with chocolate dipped hazelnuts on top to decorate.

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