Double Chocolate Tartlet

I discovered The Double Chocolate Tartlet at the Belle Epoque in Knutsford, Cheshire, England. Not far from home at all so very little travelling required on this occasion. It's a lovely little chocolate dessert and I enjoyed it in the art nouveau style surroundings after a long walk through Tatton Park, a beautiful country estate complete with roaming deer.

David Mooney, chef and owner, recommends using no less than 70% dark chocolate and comments “This dish summarises everything that is good in the world… soft, warm, comforting and above all deeply chocolaty”. I have made this with both the Amedei 70% Tuscan Black couverture and also the Michel Cluizel 70% Tamarina and 72% minigrammes, all work great so it depends how much chocolate you have to hand at the time.



400g Dark Chocolate - at least 70% cocoa solids

400g Unsalted butter

12 Whole Eggs - Free Range

400g Unrefined Caster Sugar

180g Unbleached Plain Flour


350g Unbleached Plain Flour

50g Cocoa Powder

200g Unsalted Butter

150g Icing Sugar

2 Whole Eggs - Free Range

Method - For the filling

Melt the chocolate & butter together in a bain marie - do not let the bottom of the bowl touch the simmering water

Whisk together the eggs & sugar until light & creamy, then gently fold in the flour

Fold the egg & sugar mix into the chocolate

Combine all the pastry ingredients together & work into a smooth paste

Line 12, 5 inch tartlette tins with pastry

Pour in fillng & bake for 10 mins @180c

Belle Epoque

60 King Street


WA16 6DT


The Chocolate Traveller

I recommend the Valrhona cocoa powder and Michel Cluizel 72% dark chocolate minigrammes.

Michel Cluizel
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