Mini Chocolate Tartlet


Small pastry cases (pie shells) are filled with a rich chocolate filling to serve as pet is fours. Use mini muffins tins (pans) or small individual tablets tins to make the pastry cases (pie shells)


175 g/6 oz/1 ½ cups plain flour (all-purpose) gluten-free (optional)

75 g 2n3/4 oz/1/3 cup vegan butter

15 g/1/2 oz/1 tbsp castor (superfine) sugar

About 1 tbsp water


100 g/3 ½ oz soft vegan cream cheese

25 g/1 oz /5 tbsp castor (superfine) sugar

1 vegan egg, lightly beaten

50 g/1 ¾ oz dark vegan chocolate

To Decorate

100 ml/3 ½ fl oz cup vegan double (heavy) cream

Vegan dark chocolate curls

Cocoa powder, to dust


1.Sieve (strain) the flour into a mixing bowl. Cut the butter into small pieces and rub in with your fingers tips until the mixture resembles fine bread crumbs. Stir in the sugar. Add enough water to mix to a dough, then cover and chill for 15 minutes

2.Roll out the pastry (pie dough) on a lightly floured surface and use to line 18 mini tartlets tins (pans) or mini muffins tins (pans) pick the bases with a cocktail or (toothpick).

3.Beat the soft cheese and the sugar. Beat in the egg. Melt the chocolate and beat it into the mixture. Spoon into the pastry cases (pie shells) and bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 15 minutes until the pastry (pie dough) is crisp and the filling set. Place the tins (pans) on a wire rack to cool completely.

4.Chill the tartlets. Whip the cream until it’s just holding its shape. Place in a piping bag fitted with a nozzle of cream on top of the tartlets. Decorate with chocolate curls and dust with cocoa powder.