Chocolate cream tartlet

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 1

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.

Chocolate cream tartlet

Recipe components



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.



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.