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Spiced Chocolate Tartlets // 1900s

Updated: May 10, 2020

If you are searching for a tart that is as sophisticated as it is tasty, look no further. These 'grown-up' tarts are the perfect pastries for a homemade afternoon tea or night-time indulgence.
Just try not to overdo the amount of allspice like we did, or you'll find that it drowns out the flavour of the chocolate.
Original Recipe: 'Tartlettes á la Chocolat' (Book 2, 1909)
Speed: 2 hours | Serves: 18


Shortcrust Pastry

  • 227g plain flour

  • 170g butter, unsalted

  • ½ tsp. baking powder

  • 1 egg

  • 1 tsp. caster sugar

Chocolate Filling

  • 2 eggs, separated

  • 57g chocolate, grated (we used dark)

  • 57g butter (we used unsalted)

  • 113g crushed biscuits (we used digestives)

  • ¼ tsp. allspice

  • 85g caster sugar

  • 14g cornflour

Chocolate Icing

  • 71ml of water

  • 85g chocolate (we used dark)

  • 227g icing sugar

  • 1 tsp. vanilla essence



To make the pastry

1. In a large bowl, combine the flour with the sugar and baking powder.

2. Rub in the butter with your friends and then add the yolk of the egg and enough cold water to make a stiff paste.

3. Put the pastry on a floured surface and roll out to a quarter of an inch in thickness.

4. Line individual tartlet tins with the pastry. Press the pastry into the sides of the tins and trim off any excess.

To make the filling

5. Cream the yolks of the eggs with the sugar in a medium bowl and once fully combined, add in the crushed biscuit crumbs, grated chocolate, cornflour and allspice.

6. Melt the butter and whisk the egg whites until they form soft peaks. Add the butter to the chocolate mixture, and once fully combined, fold in the egg whites.

7. Put a little of the mixture into each tartlet case and bake for 20-25 minutes at 180°C fan (350°F/Gas Mark 4). While the tarts bake, make the chocolate icing.

Chocolate Icing

8. Melt the chocolate in water and boil it well, being careful that it doesn't burn.

9. Take this off of the heat and allow the mixture to cool down slightly. Once at room temperature, slowly stir in the vanilla and icing sugar a little at a time until fully combined.

10. Spoon onto the cooled chocolate tartlets once they have cooled and swirl the tops using the back of a teaspoon.


Original Recipes for 'Tartlettes á la Chocolat', 'Short Crust' and 'Chocolate Icing'

'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)

Author: Mrs Charles Clarke, Principal of the National Training School of Cookery

Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)

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