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110Total Time
45Prep Time
25Bake Time

Nutty Chocolate Tarts

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About the bake

Afternoon teas will never be the same after you have served these indulgent nutty chocolate tarts. These little tarts are filled with velvety chocolate ganache which has been infused with Twinings Nutty Chocolate Assam tea.

110Total Time
45Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 200°c (180°c/gas mark 6)

  2. Step 2:

    Line four 10cm tartlet tins with the pastry and trim off any excess, overhanging the sides of the tins. Lightly prick the base with a fork and chill in the fridge for 15 minutes.

  3. Step 3:

    Use baking paper to line the inside of each tart and fill with baking beans to blind bake your pastry. Bake in the oven for 12-15 minutes.

  4. Step 4:

    Remove the baking paper and beans and bake for a further 10 minutes, until the pastry cases are dry, crisp and golden in colour.

  5. Step 5:

    Leave the tarts to cool whilst you make the chocolate ganache filling.

  6. Step 6:

    Pour the cream into the saucepan and heat on a medium-low heat, do not boil. Add the two teabags and leave to simmer for a few minutes to steep.

  7. Step 7:

    Remove the teabags and add the chocolate, leaving it to melt and incorporate with the cream. You may want to heat a little bit to help the process.

  8. Step 8:

    Stir the ganache with a spatula or wooden spoon, it might at first look spotty but continue to stir until it comes together.

  9. Step 9:

    Spoon the ganache into each cooked tartlet case and leave to set before serving.

  10. Step 10:

    For an extra finishing touch, create chocolate crowns using a specialised mould and then once set, decorate with edible gold spray.


  • For the Pastry

    • 375g Shortcrust pastry
  • For the Chocolate Ganache

    • 300g Dark chocolate
    • 300g Double cream
    • 2 Nutty chocolate assam tea
  • To Decorate

    • 1 Edible gold spray
    • 200g Dark chocolate

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