• 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


  • For chocolate tart pastry:
  • In a large bowl, beat the butter and sugar until creamy. Then add egg yolks before mixing in the flour and cocoa.
  • 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.
  • Pre heat oven to 150°C/300°F and bake in a preheated oven for 15 minutes before allowing to cool.
  • For the chocolate tart filling:
  • In a large saucepan, bring the butter and cream to the boil. Then pour over the melted chocolate and mix well.
  • Pour the mixture into the chocolate pastry shell then cool, transfer to fridge and allow to set.