Chocolate Orange Tartlets Print

Rich Choclate Tartlets

Makes 8 Tartlets


200g sweet shortcrust pastry
1 tbsp caster sugar
200ml double cream
50g butter
225g dark chocolate (at least 55% cocoa solids), chopped to small pieces
1 orange, zest only
1-2 tbsp orange marmalade


  1. Line tartlet tins with pastry and bake the pastry blind.
  2. Put sugar, cream and butter in a saucepan and bring to the boil.
  3. Put the broken chocolate into a bowl and pour the hot liquid over it, then stir gently until all the chocolate has melted.  Stir in the orange zest.  Allow to cool a little.
  4. Spread marmalade over the base of the pastry case.
  5. Pour in the chocolate mixture and spread evenly.  Refrigerate for 1 – 2 hours.
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