Chocolate Tartlets Recipe
These delicious chocolate tartlets are true fall-inspired dessert made from chestnut flour and butternut squash.
The pastry is made from the combination of spelt and chestnut flours. The chestnut flour is our favourite kind of gluten-free flour we like to use in many sweet and savoury recipes. It is naturally sweet and is ideal for those who want to reduce the amount of sugar or other sweeteners in desserts.
Delicate nutty flavour of pastry crust makes ideal combination with chocolate filling which is boosted with butternut squash purée. Butternut squash is rich in minerals and vitamins and is ideal addition to many desserts. The filling is very easy to prepare once you roast the butternut squash in the oven and make the purée.
These chocolate tartlets are perfect on their own but feel free to serve with a dollop of whipped cream and try accompanying the dessert with an espresso for a refined finish.
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COOKS IN: 60 minutes plus chilling time
FOR THE SHORTCRUST PASTRY
- 100 g spelt flour
- 100 g chestnut flour
- 50 g instant rolled oats
- 125 g butter
- 30 ml agave syrup
- 1 egg yolk
- Pinch of salt
FOR THE FILLING
- To make the shortcrust pastry, sift both flours into a medium bowl, add instant rolled oats and a pinch of salt. Add the butter and rub into the dry ingredients using the tips of your fingers until the mixture looks like bread crumbs.
- Add egg yolk and agave syrup and mix everything togehter until you get smooth dough. Shape the dough into a thick disk, wrap in cling film and chill for 30 minutes.
- Divide the dough into 6 even pieces, lightly flour your fingers and gently press the pastry into 6 loose base mini tart tins. Prick the dough with fork. Bake for about 15 minutes in the oven preheated to 180°C
- For the filling, cut the peeled butternut squash into smaller pieces and bake them in the preheated oven to 200°C until becomes soft (it will take around 45 minutes). Smash the squash with a fork to make a purée.
- Meanwhile, heat the cream in a saucepan over medium heat for about 2 minutes or until nearly boiling. Put the broken chocolate inside and stir until completely melted.
- Add the butternut squash purée into this mixture, add a pinch of salt and stir until everything incorporated. Set aside to cool for about 5 minutes. Pour the filling evenly into tartlet cases and leave to settle and cool.
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