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Chocolate and Peanut Butter Tartlets

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310 min

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45 min



Plain Flour
200 g
Unsalted Butter
chilled and diced
150 g
Chocolate Wheat Flakes
12 cup
Cocoa Powder
2 tbsp
Icing Sugar
2 tbsp
12 tsp
Iced Water
3 tbsp
Dark Chocolate
200 g
Thickened Cream
70 g
Peanut Butter
34 cup
Chocolate Wheat Flakes
for garnishing

How to cook

Prepare the pastry

  • Place cocoa powder, icing sugar, flour and salt in a mixing bowl.
  • Use your fingers to rub the chilled butter into the flour mixture until it resembles coarse breadcrumbs.
  • Sprinkle 2 tablespoons of the iced water over the mixture.
  • Use a butter knife in a cutting motion to mix it until the mixture starts to hold together.
  • Press some of the mixture between your fingers - if it holds together easily, do not add any more water. Otherwise, add the remaining half tablespoon of water and combine.
  • The pastry should be soft, not sticky.
  • Pat the pastry together with your hands and transfer to a piece of cling film.
  • Wrap the pastry tightly and store it in the fridge for at least 20 minutes (this pastry can be kept for up to 3 days in the fridge or a month in the freezer).
  • When ready to use, remove the pastry from the fridge, unwrap and place on a lightly floured work surface.
  • Place the chocolate wheat flakes in a plastic bag and use a rolling pin to crush them.
  • Transfer the crushed wheat flakes onto the pastry and gently pat them in. Use the palm of your hand to flatten the pastry slightly.
  • Use a lightly floured rolling pin, roll the pastry until it is about 3mm thick.
  • Use a cookie cutter that’s large enough to cut out rounds to fit your muffin tin and cut out circles.
  • Line the bases of the muffin tin with the pastry then place the pastry-lined muffin tin in the freezer for 30 minutes.
  • Preheat oven to 190°C and then bake the tart pastry in the oven for 20 minutes.
  • Remove from the oven and cool completely before using.

Prepare the chocolate filling

  • Place the cream in a saucepan over medium heat and bring to a rolling boil.
  • Place chocolate in a bowl and pour the boiling cream over the chocolate and mix very slowly with a spoon until it forms a smooth mixture.

Assemble and serve

  • To assemble the tarts, spread a tablespoon of peanut butter at the base of each tart shell.
  • Pour in the chocolate filling and refrigerate for at least four hours.
  • Top with some chocolate wheat flakes and serve chilled.
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