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Chocolate-coffee tartlets
Chocolate-coffee tartlets

Chocolate-coffee tartlets

Preparation 30 minutes
Cooking time 35 minutes
Servings 8 tartlets


Pastry dough*:

  • 375 ml (1 1/2 cup) all-purpose flour
  • 110 ml (1/3 cup + 2 tbs) unsalted butter
  • 1 egg
  • 80 ml (1/3 cup) sugar
  • 60 ml (1/4 cup) cold water

Coffee Ganache:

  • 300 g (10½ oz) dark chocolate, 70% cocoa solids
  • 150 ml (5 oz) hot espresso

Fruit Topping:

  • 1/2 quart blueberries
  • 1/2 quart raspberries
  • 1/2 quart strawberries


Pastry dough:

  1. Cut the butter into small pieces. In a bowl, work the butter into the flour, and make a well in the centre.
  2. In another bowl, mix together the egg, sugar and water. Pour the mixture into the well and mix to form a ball. Refrigerate at least 30 minutes.
  3. Preheat the oven to 180ºC (350ºF).
  4. With a rolling pin, roll out the dough 2 mm (1/2 in) in thickness.
  5. Divide the pastry dough among 8 tartlet moulds. Prick the dough with a fork and bake 35 minutes. Let cool.


  1. In a bowl, chop the chocolate into small pieces.
  2. Add the hot espresso and stir with a spatula until the chocolate is melted.
  3. Let cool and pour into the tartlet pastries.
  4. Garnish with berries and serve.
Availability in stores