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NESTUM Chocolate Tartlets

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Prep time

1h 20 mins

Cooking time

25 mins


12 pieces

Nutrition Information per serving



Ingredients for the Tartlet Pastry

  • 1/4 cup all-purpose flour
  • 3/4 cup NESTUM® ORIGINAL
  • 1/4 teaspoon Salt
  • 2 tablespoons Granulated sugar
  • 1/4 cup (57g, 1/2 stick) Cold unsalted butter, cut into small cubes
  • 1 large Egg yolk
  • 1 tablespoon Heavy cream

Ingredients for Chocolate filling

  • 1/3 cup Pure honey
  • 1½ cup Low fat milk
  • 1½ cup Cream
  • 1/4 cup Cocoa powder
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Putting the Tartlet Pastry Together

  1. Using an electrical mixer, whisk the flour & NESTUM®, salt and sugar in a large bowl.
  2. Then add the cubed butter and the egg yolk and cream. Mix well until it resembles large breadcrumbs with some pieces the size of small peas.
  3. Place mixture into a mixing bowl and mix using a wooden spoon until the dough is firm enough to form when you press the mixture together with your fingers - it might be little crumbly but should come together when you squeeze it gently with your hands.
  4. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

Roll and form the Tartlet Pastry

  1. Lightly grease a 12 Hole Tartlet baking tray.
  2. Remove the dough from the fridge and roll the dough into 1inch balls.
  3. Place each rolled balls in greased holes of the tartlet baking tray and gently press in the center to form the pastry as a base around hole. Place the tray in the fridge for 30 minutes.

Meanwhile, pre-heat the oven to 375°F (190 °C)

To Fully bake the tartlets

  1. Bake the tarts for 17 minutes or until golden brown, turning the tray from front to back halfway through the bake.
  2. Remove from the oven and place the tray on a wire rack to cool slightly.

Putting it together for the Chocolate filling

  1. Use a blender and blend all ingredients for the chocolate filling for one minute.
  2. Transfer the mixture to a small saucepan and heat for 5 minutes (medium heat) whisking constantly, until mixture thickens (pudding-like consistency).
  3. Then refrigerate it for about an hour.
  4. Then scoop the filling into each tartlet pastry in the baking tray.
  5. Allow to set at room temperature.

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