Chocolate Tarts

Chocolate Tarts


  • 2 ½ cups all-purpose flour
  • 2 Tablespoons cocoa powder
  • 1/3 cup white sugar
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) cold butter, cubed
  • ½ cup cold milk
  • Chocolate Hazelnut spread (approximately 1 cup, divided)
  • 1 egg, beaten
  • 1 teaspoon milk
  • Powdered sugar


  1. Pre-heat the oven to 350 degrees.
  2. In a large mixing bowl, combine flour, cocoa powder, sugar and salt. Cut the butter into the flour mixture using a pastry cutter or two knives. Add the cold milk and ¼ cup of chocolate hazelnut spread, and mix until combined.
  3. On a floured surface, roll out the pastry dough as thin as possible. Using a sharp knife, cut the rolled out dough into squares (you will most likely have to do this in batches).
  4. Top the center of half of the squares with a heaping teaspoon of the chocolate hazelnut spread (don’t spread to the edges), and top with the remaining squares. Using a fork, firmly press the edges of the tarts, sealing them well. Prick the top of the tarts a few times with a fork, to allow venting.
  5. Make an egg wash by whisking the egg with 1 teaspoon milk.
  6. Using a pastry brush, brush the tarts with egg wash. Place tarts on a baking sheet lined with parchment paper.
  7. Bake for approximately 10 minutes.
  8. Once cooled, dust with powdered sugar.

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