Chocolate tartlets

Billie Wagner
4 3
105 mins
105 mins


Servings: 10
  • 175 g + 125 g dark chocolate
  • 350 g Whipped cream
  • 7-10 Tbsp some + 150 g cold butter
  • 250 g + some flour
  • 75 g Icing sugar
  • 1 Egg (Gr. M)
  • 125 g double cream
  • baking paper
  • 7-10 Tbsp Dried peas


  1. 1

    For the chocolate cream, break 175 g chocolate into pieces. Heat the cream, take it off the stove and melt the chocolate in it. Pour into a bowl and place in a covered place for about 3 hours.

  2. 2

    For the dough, grease 10 wells of a muffin tin (12 wells). Mix 250 g flour, cocoa and icing sugar in a bowl. Add 150 g butter in pieces and egg. Knead first with the dough hooks of the mixer, then with your hands briefly to a smooth dough.

  3. 3

    Form the dough into a thick roll (approx. 7 cm Ø) and cut into 10 slices. Press each slice into a flat circle (approx. 11 cm Ø) with your hands on a floured work surface.

  4. 4

    Place the muffin pan in the recesses of the muffin tin, press lightly on the bottom and edges, cut off any excess dough. Then chill for at least 1 hour.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut 10 squares (each approx. 14 x 14 cm) from baking paper. Place the paper squares on the dough in the troughs and add dried peas.

  6. 6

    Pre-bake in the oven for about 20 minutes. Remove the paper together with the dried peas and continue baking for about 5 minutes. Allow to cool briefly, then carefully remove the dough bowls from the trays. Let them cool down.

  7. 7

    For the icing, break 125 g chocolate into pieces. Carefully heat the double cream and chocolate in a pot while stirring, but do not boil! Stir until a smooth glaze is obtained.

  8. 8

    Let it cool down.

  9. 9

    Whip the cooled chocolate cream briefly with the whisks of the mixer. Pour into a piping bag without a spout, squirt into the pastry bowls and smooth down (or fill in with a spoon).

  10. 10

    Spread the glaze over the tartlets, smooth it down and refrigerate for at least 1 hour. Remove from the fridge about 30 minutes before serving. Serve with semi-stiff whipped cream.

Nutrition Facts

520 kcal
42 g
40 g
7 g