Prep time

45 minutes


Cook time

25 minutes







7 oz flour

3.5 oz Westgold Unsalted Butter

Pinch salt

1/2 c brown sugar

1 egg, beaten

1/2 tsp vanilla extract


Chocolate filling:

5.2 oz dark chocolate, 70%

2/3 c cream                 

2 Tbsp brown sugar

3 Tbsp Westgold Unsalted Butter

1 Tbsp whiskey


Coffee filling:

1 1/3 cup mascarpone

4 Tbsp icing sugar         

2-3 Tbsp espresso coffee




To make the pastry:

Place the flour, sugar, butter and salt in a food processor and pulse until the butter is rubbed in.


Add the egg and vanilla and pulse gently until the mixture comes together.


Wrap in plastic wrap and refrigerate ½ hour.


Preheat the oven to 160°C.


Roll the pastry on a lightly floured bench. Cut out 6 circles and line the 8cm tart tins with the pastry coming up the sides around 3cm high. Line with baking paper and bake blind until crisp and lightly golden, around 15-20 mins. Set aside to cool.


To make the chocolate filling:

Heat together the cream and sugar until almost at boiling point. Take off the heat.


Chop the chocolate and add to the cream. Let it sit for 2-3 mins to allow the chocolate to melt through. Whisk until smooth, then add the butter and whiskey. Set aside to cool.


To make the coffee filling:

Whisk together the mascarpone, icing sugar and add the espresso gradually until you have a soft creamy mixture. Refrigerate until needed.


To finish the tarts:

Spoon in the cooled chocolate filling to half way up the cooked pastry shell and smooth out. Refrigerate until set.


Spoon the mascarpone filling into a piping bag and pipe onto the set chocolate. Garnish with extra grated chocolate and a coffee bean. Serve.


Note: Take the tarts out of the fridge for at least ½ hr before you want to serve them, to allow the chocolate filling to be a perfect consistency.

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