Chocolate Heart Tart – a delicious recipe with shortcrust pastry, dark chocolate, double cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 4 mini heart shaped tart tins with the ready made short crust pastry and fill with baking beans ( if you don't have any, use rice)
2
Bake the short crust pastry following the directions on the back of the package.
3
Once baked start with the filling by boiling water in a saucepan, and put the chocolate in a heatproof bowl over the water making sure the bowl doesn't touch the water. (if it does remove some of the water so the bowl is not touching the water.
4
Once the chocolate is completely melted, remove from the heat and add in the double cream stirring with a whisk continuously.
5
When the chocolate and cream have combined it should form a liquid type mixture. Pour the chocolate mixture into the baked pastry making sure it doesn't overflow.
6
Put the tarts in the refrigerator for 1 hour, or until the chocolate has solidified.
671
kcal
Calories
47
g
Fat
56
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 3/4 pound shortcrust pastry ready made, 1 1/2 cups dark chocolate, 7/8 cup double cream.
Yes, Chocolate Heart Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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