So, awhile back I made some tartlet shells. I actually made about a dozen, froze them, and periodically (when I’ve had a bad day or just need something sweet), I pull one out of the freezer, toss some whipped cream, some ganache, peanut butter, or caramel sauce in the shell, and top it with some heated frozen berries, fresh fruit, or nothing at all.

This is an easy, quick way to wash away all the negativity of the day. I can’t say that a lot of people have enjoyed these, because, well…. I’ve been nourishing my Inner Fat Kid, and have been eating them all. Gotta love it!

The recipe is from Greatest Ever Chocolate, from Parragon Publishing. My friend in South Africa got this book for me for Christmas last year. I’ve only tried two or three of the recipes, but so far they haven’t steered me wrong!

Chocolate Fruit Tartlets


2 ¼ cups all-purpose flour

3 tbsp unsweetened cocoa

2/3 cup butter

3 tbsp powdered sugar

2-3 tbsp water

1 ¾ oz/50 g semisweet chocolate

½ cup chopped mixed nuts, toasted (optional)

12 oz/350 g prepared fruit

3 tbsp apricot jelly or red currant jelly


Sift the flour and cocoa into a mixing bowl. Cut the butter into small pieces and rub into the flour with your fingertips until the mixture resembles fine bread crumbs.

Stir in the sugar. Add enough of the water to mix to a soft dough. Cover and chill for 15 minutes.

Roll out the dough on a lightly floured surface and line 6 tartlet pans. Prick the dough with a fork several times, and line with a little crumpled foil. Bake in a preheated oven at 375 degrees F for 10 minutes. Remove the foil and bake for another 5-10 minutes, until the dough is crisp. Let cool completely.

Melt the semisweet chocolate. Spread out the chopped nuts on a plate. Remove the pie shells from the pans, spread melted chocolate on the rims, then dip in the nuts. Let the chocolate set.

Arrange the prepared fruit (strawberries, peaches, kiwi, berries, etc) in the tartlet shells. Melt the apricot jelly with a tablespoon of water and brush is over the fruit.


Alternatively, fill the tartlets with ganache, whipped cream, peanut butter, caramel sauce, etc. and top with the fruit of your choice. Eat right away, or refrigerate (if you use apples, bananas, or other fruits that oxidize quickly, brush with the apricot jelly or lemon juice to prevent browning).