Chocolate cream tartlet

Here's an easy recipe for a great Italian-style chocolate delight. The crunchy sable base is filled with ready to use chocolate hazelnut crème. Hazelnut pieces add suburb flavor notes and a subtle crisp bite to this tartlet.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux


Ingredients Preparation
  • 900g
  • 100g
    Cocoa powder
  • 600g

Mix and briefly knead.

  • 250g
    icing sugar
  • 70g
    whole egg(s)

Mix in.

Leave to rest in the fridge overnight. roll out and line into pastry moulds of 8 cm Ø and bake off.


Ingredients Preparation
  • 30g
    Medium roasted hazelnut pieces

Heat the crème until fluid and mix with the nuts.

Pipe into the pastry crusts and finish with Crème Dell'Artigiano Extra Bitter, nuts and chocolate pieces.

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