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Chocolate-Coffee tratlets


30 minutes


35 minutes


8 servings

Chocolate-Coffee tratlets
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Pastry dough*

375 mL (1 ½ 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

*You can also use store-bought pastry dough. 

Coffe Ganache

300 g (10½ oz) dark chocolate, 70% cocoa solids

150 mL (5 oz) hot espresso


Fruit Topping

½ quart blueberries

½ quart raspberries

½ 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. Add the hot espresso and stir with a spatula until the chocolate is melted.
  2. Let cool and pour into the tartlet pastries.
  3. Garnish with berries and serve.




NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.