Chocolate Tarts

It is the beginning of October, so that only means one thing in the world of baking…GBBO (Great British Bake Off). We are in the midst of Bake Off season and so I thought I would get in on the action and create a super easy chocolate tart recipe to coincide with pastry week on the bake off.



These little tarts are not only delicious but can be whipped up in no time at all. Perfect for when you have had a long day at work, you get home realise bake off is on TV and you haven’t prepared. When I say prepared I mean you haven’t stocked the fridge/cupboard with enough sweet treats to see you through the episode. Everyone knows its impossible to watch Bake Off without indulging in a sweet treat of your own.

For this recipe you can either be super keen and make your own pastry or be efficient aka lazy and buy some shortcrust pastry from the shops on the way home from work. Either way is great and they taste exactly the same!


  • 225g Plain Flour
  • 100g Butter (Cubed)
  • Pinch of Salt
  • Splash of Water
  • 5 tbsp Cacao Powder
  • 3 Tbsp Pure Maple Syrup
  • 2 Tbsp Coconut Oil


  1. Preheat the oven to 180 degrees.
  2. To make your own pastry rub together the butter and the flour until is resembles breadcrumbs.
  3. Add in a splash of water (about 3 tbsp) and mix together with the salt until a dough forms.
  4. Knead briefly and then wrap in clingfilm and place in the fridge for 30 mins.
  5. Once your pastry has chilled roll it out on a floured surface using a rolling pin until it is about 1/2 cm thick.
  6. Using a small saucer or circular pastry cutter, cut circles out of your pastry and line a cupcake tin or make one big pie by lining a pie dish with your pastry.
  7. Cover your pastry in tin foil and then tip in some baking beans – if you don’t have these dried kidney beans will work.
  8. Bake in the oven for about 15 mins until the pastry is golden and crisp.
  9. Remove from the oven and leave to cool.
  10. To make the chocolate filling melt the coconut oil in a pan and then add in the cacao powder and maple syrup and whisk on a very low heat until it has thickened up slightly.
  11. Pour into your pastry cases and leave to set in the fridge for about an hour before digging in!



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