Divine Chocolate, Hazelnut and Espresso Tarts

Prep Time

30 minutes

Chilling Time

1 hour

For a your coffee fix, try these creamy espresso tarts! To die for.


For the base
  • 300g bourbon biscuits
  • 100g unsalted butter
For the filling
  • 250g Divine Dark Smooth Hazelnut Truffle Chocolate, roughly chopped
  • 370ml double cream
  • 40g unsalted butter, softened
  • 100g chopped hazelnuts
  • 250g mascarpone
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 1½ tsp espresso powder
  • Divine Cocoa Powder, for dusting
  • Chocolate shavings, to decorate



Crush the biscuits in a food processor or place them in a food bag and bash with a rolling pin. Melt the butter and stir into the crushed biscuits until fully combined.


Press the mixture firmly into the tart tins and place in the fridge to firm up for 20 minutes.


To make the ganache and the chopped chocolate to medium heatproof bowl. Heat 220ml of double cream in a saucepan and bring to a gentle boil. Pour the cream over the chocolate and leave to stand for 1 minute. Stir until smooth.


Stir in the butter a little at a time until melted and the ganache is thick and glossy.


Remove the tart cases out of the fridge and sprinkle chopped hazelnuts evenly across the base. Pour in the ganache and put back into the fridge for at least an hour to set.


To make the topping, whip together the mascarpone, the remaining double cream, icing sugar, vanilla and espresso powder until completely smooth.


Once the ganache has set, pipe or spoon the mascarpone cream on top before dusting lightly with cocoa powder and topping with chocolate shavings.