Chocolate tartlets are an elegant bite-sized dessert. Crisp buttery pastry and a silky chocolate filling complement each other perfectly. You can make them ahead of time, and they are always the first thing to go.
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💡 With a nut filling: put roasted nuts or a spoonful of nut butter in the base of each shell.
💡 Chocolate horns: use the same filling for baked puff-pastry horns.
💡 Decorate with fresh fruit, chocolate shavings or freeze-dried raspberries.
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Yes — baked shells keep for 2–3 days in a dry place; fill them on the day you serve them.
Prick the shells before baking and weigh them down with baking beans.
Good dark chocolate, 50–70 %, for a full flavour that is not too sweet.
Let them cool completely; while warm they break easily.
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