Easy Chocolate Tartlets Recipe – Puff Pastry & Toffee

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Tartlets Recipe – Puff Pastry & Toffee

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that feels a little bit fancy but isn’t too complicated. These chocolate tartlets are exactly that! They’re rich, decadent, and surprisingly easy to make, thanks to a little shortcut with puff pastry. I first made these for a small get-together with friends, and they were a huge hit – gone in minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any chocolate tarts. The combination of the flaky puff pastry, the gooey toffee, and the smooth chocolate custard is simply divine. Plus, they’re perfect for a special occasion or just a little self-care treat. They look impressive, but honestly, they come together pretty quickly. And who doesn’t love a recipe that feels both special and achievable?

Ingredients

Here’s what you’ll need to whip up these delightful tartlets:

• 6 puff pastry squares
• 50 grams chocolate chips (about 1/3 cup)
• 125 grams thick cream (about 1/2 cup + 1 tablespoon)
• 2 large eggs
• A dash of vanilla extract
• ¼ cup brown sugar
• 1 tablespoon water
• 10 grams butter (about 2 teaspoons)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Puff Pastry: Store-bought is absolutely fine! It saves so much time, and honestly, the results are fantastic. If you are feeling ambitious, homemade puff pastry is wonderful, but it’s a project for another day.
• Chocolate Chips: This is where you can really customize! I love using dark chocolate chips for a richer flavour, but milk or semi-sweet work beautifully too. Use whatever you prefer!
• Cream: Full-fat cream will give you the most luxurious custard, but you can use low-fat if you prefer. Just be aware the texture might be slightly less creamy.
• Brown Sugar: I prefer dark brown sugar for a deeper molasses flavour in the toffee, but light brown sugar works just as well.
• Butter: Salted or unsalted butter is fine – if using salted, you might want to reduce any added salt in other parts of the recipe.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 180°C (350°F). Generously grease a 6-cup muffin pan – don’t forget the top edges! This is important for easy removal.
2. Gently press your puff pastry squares into each muffin cup, making sure they fit snugly. Pop the muffin pan into the refrigerator while you prepare the fillings. This helps prevent the pastry from puffing up too much during baking.
3. Now, let’s make the toffee sauce. In a pan over low heat, melt the brown sugar and water until it caramelizes – keep a close eye on it, as it can burn quickly! Stir in the butter until it’s melted and smooth. Let it cool slightly.
4. Time for the chocolate custard! Microwave the chocolate chips and cream for 30 seconds, then whisk until smooth and glossy. In a separate bowl, beat the eggs with the vanilla extract, then gently blend them into the chocolate mixture.
5. Take the muffin pan out of the fridge. Divide the cooled toffee sauce evenly among the pastry-lined cups. Then, carefully pour the chocolate custard mixture over the toffee.
6. Bake for about 30 minutes, or until the puff pastry is golden brown and the filling has puffed up and is set.
7. Let the tartlets cool in the pan for 5 minutes before gently removing them with a butter knife.

Expert Tips

• Don’t overbake! You want the pastry golden, but the custard still slightly soft.
• If the pastry puffs up too much during baking, gently press it down with the back of a spoon.
• For a super smooth custard, strain the chocolate mixture through a fine-mesh sieve before pouring it into the tart shells.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan puff pastry and plant-based cream (like coconut cream) for a delicious vegan treat. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Simply use gluten-free puff pastry. There are some great options available in most supermarkets now.
• Spice Level: Add a tiny pinch of chili powder to the chocolate custard for a surprising kick. My family loves this!
• Festival Adaptation: These are perfect for Christmas or any holiday gathering. A sprinkle of festive sprinkles on top adds a lovely touch.

Serving Suggestions

These tartlets are wonderful served warm, straight from the oven. A dollop of whipped cream or a scoop of vanilla ice cream takes them to the next level. A dusting of cocoa powder or a few fresh berries also looks beautiful.

Storage Instructions

Leftover tartlets can be stored in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed within a day or two, as the pastry can lose its crispness.

FAQs

Let’s answer some common questions:

• Can I make these tartlets ahead of time? You can prepare the toffee sauce and chocolate custard a day in advance and store them separately in the refrigerator. Assemble and bake the tartlets just before serving.
• What is the best way to prevent the puff pastry from getting soggy? Chilling the pastry-lined muffin cups before adding the filling helps. Also, don’t overfill the cups!
• Can I use a different type of chocolate? Absolutely! White chocolate, ruby chocolate, or even a mix of chocolates would be delicious.
• How do I know when the tartlets are perfectly baked? The pastry should be golden brown and the filling should be puffed up and slightly set. A toothpick inserted into the center of the custard should come out with moist crumbs attached.
• Can these be frozen after baking? While not ideal, you can freeze them. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They may lose some of their texture when thawed, but they’ll still be tasty!