Chocolate Espresso Tarts

Prep Time

1 hour + cooling

Cooking Time

25-30 minutes


6 tarts

The earthy taste of the espresso, the richness of the cream and the ‘melt in your mouth’ dark chocolate come together to create a perfect end to your meal.


For the pastry
  • 250g plain flour
  • 35g Divine Cocoa Powder
  • 100g caster sugar
  • 30 unsalted butter, diced, at room temperature
  • 1 large egg
  • 12 tbsp cold water
For the filling
  • 200ml double cream
  • 2 large eggs
  • 70g caster sugar
  • 1½ tbsp instant espresso coffee
  • 50g Divine 70% Dark Chocolate (to garnish)



For the pastry

Sift the flour and cocoa powder together. Add the sugar and butter and mix until it resembles breadcrumbs. Add the egg and slowly add the water until it comes together as a dough, don’t overwork it. Form into a ball, cover with clingfilm and chill for 30 minutes.


Preheat the oven to 180°C.


Roll out the dough and line the six 10cm loose base tart tins with the pastry, trim the edges with a knife.


Blind bake with greaseproof paper and dry rice or pie weights for 15 minutes followed by an additional 10 minutes without the paper.


For the filling

Heat the cream in a saucepan until it comes to a boil. In a separate bowl, mix the eggs, sugar and coffee. Slowly add the the hot cream to the egg mixture stirring constantly.


Pour the filling into the tart shells through a fine sieve.


Bake for 25-30 minutes or until the filling is set. When the tarts come out of the oven grate half of the chocolate over the top.


When the tarts have cooled, melt the remaining half of chocolate and drizzle over the tarts.