So amazingly good, best served room temperature.

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Makes 6


10 tablespoons butter, soft

1⁄2 cup+2 tablespoons confectioners' sugar

2 egg yolks

11⁄2 cups plain flour

1⁄4 cup cocoa powder



11⁄2 cups sugar

3 tablespoons corn syrup

6 tablespoons water



6 tablespoons heavy cream

1 tablespoon sour cream

1 teaspoon vanilla

1⁄2 cup heavy cream

4 oz dark chocolate, chopped

fleur de sel or Maldon salt

  1. Preheat oven to 350°F.
  2. Beat butter and sugar until creamy.
  3. Add egg yolks and beat well.
  4. Add flour and cocoa and work together.
  5. Press into 6 mini tart pans.
  6. Prick the bottom with a fork.
  7. Let sit for 1 hour.
  8. Bake until golden and crisp, about 12 to 15 minutes.
  9. Cool on a wire rack.
  10. In a saucepan over medium heat beat together sugar, syrup, and water.
  11. Bring to a boil and cook until golden, about 8 to 10 minutes.
  12. Remove from heat and add cream, sour cream, and vanilla.
  13. Pour the warm liquid into the tarts.
  14. Place cream and chocolate in a double boiler and melt together.
  15. Once smooth remove from heat and place on top of each tart.
  16. Finish off by sprinkling the tarts with some salt.


Photography by Linda Pugliese

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