Chocolate shortcrust pastry

  • 220 grams (7.75 ounces) all-purpose flour
  • 30 grams (1.05 ounces) almond flour
  • 80 grams (2.80 ounces) powdered sugar
  • 130 grams (4.60 ounces) unsalted butter
  • 2 grams (0.05 ounces) salt
  • 50 grams (1.75 ounces) eggs
  • 15 grams (0.55 ounces) black cocoa powder
  • 2 grams (0.05 ounces) black dye (bamboo charcoal)

Caramel filling

  • 300 grams (10.60 ounces) granulated sugar
  • 70 grams (2.45 ounces) water
  • 375 grams (13.25 ounces) heavy cream (35%)
  • 85 grams (3.00 ounces) unsalted butter
  • 400 grams (14.11 ounces) macadamia nuts (peeled)
  • 1 gram (0.05 ounces) salt


  • Stand Mixer

    Handy for mixing dough without much effort. A paddle attachment works best for this pastry.

  • Rolling Pin

    Essential for rolling the dough to the perfect thickness. Chill it beforehand to prevent sticking.

  • Baking Sheets

    Use for pre-freezing and baking the tartlets. Line them with parchment paper for easy removal.

  • 8x8 cm (3.1x3.1 inch) Tartlet Molds

    Ensure your tartlets come out perfectly shaped. Lightly greasing them can help.

  • Saucepan

    Needed to cook the caramel filling. A heavy-bottomed one ensures even heating.

  • Thermometer

    Crucial for getting your caramel to the right temperature. Precision is key!


Step 1

The calculation is for 6 tartlets, each 8x8 cm (3.1x3.1 inch).

Step 2

For the chocolate shortcrust pastry: Prepare all your ingredients before you start to streamline the process.

Step 3

1. Stir the egg with a fork without whipping. Measure the required amount and leave it in the fridge. This helps the dough stay cool.

Step 4

2. Cut the butter into thin slices and place them in the freezer for 10 minutes. Cold butter is crucial for a flaky crust.

Step 5

3. Sift the flour, powdered sugar, cocoa, and dye together. Mix them thoroughly.

Step 6

4. Add the salt and almond flour to the dry mixture, then pour it into a mixer bowl.

Step 7

5. Using the paddle attachment on low speed, stir the mixture. Add the cold butter and mix until you achieve a coarse, sand-like texture.

Step 8

6. Add the egg and continue kneading until the dough begins to form around the attachment.

Step 9

7. Quickly hand-knead the dough, then split it in two. Roll each piece into a 3 mm (0.15 inch) thick layer. Wrap the dough in plastic and refrigerate for 4 to 6 hours. Refrigeration helps the dough to firm up and enhances flavor.

Step 10

8. Roll the chilled dough between two sheets of parchment paper to a thickness of 2 mm (0.1 inch). Cut and lay out the bottoms and sides of your tartlets. Press them down gently without cutting off the excess.

Step 11

9. Freeze the dough for a couple of hours. Then, cut off the excess from the top.

Step 12

10. Preheat your oven to 150-155C (302 to 311F) and bake for 20 to 22 minutes. Preheating ensures even baking.

Step 13

For the caramel filling: Caramel can be tricky; monitor closely to avoid burning.

Step 14

1. Heat the sugar and water to a boil in a saucepan. Cook until the caramel reaches 175C (347F).

Step 15

2. Separately, bring the cream to a boil. Slowly incorporate the cream into the caramel in 2-3 passes, stirring vigorously each time.

Step 16

3. Once the mixture is smooth and thick, add the soft butter. Heat the mass to 106-108C (222 to 226F) over medium-high heat.

Step 17

4. Add the macadamia nuts and mix well for one more minute.

Step 18

5. Spread the caramel filling over the tartlets and refrigerate. Allow the caramel to stabilize.

Step 19

Bon Appetit!


Ready to serve these delightful tartlets? Here are some exciting ways to present them: πŸŽ‰ Imagine serving them as a chic dessert treat at a classy dinner party, neatly arranged on a polished platter. The dark chocolate tones contrasting with the creamy caramel and sprinkled macadamias will surely be a showstopper. **Feeling cozy?** Pair these tartlets with a steaming cup of your favorite coffee or a luxurious hot chocolate for a perfect afternoon indulgence. β˜•πŸ« Having friends over? Set up a DIY dessert bar where guests can top their tartlets with whipped cream, fresh fruits, or a drizzle of salted caramel. Who doesn't love a customizable dessert experience? πŸ“πŸ° These tartlets also make for a fabulous gift. Place them in a chic box, tied up with a ribbon. Your friends and family will be blown away by your baking prowess! 🎁✨ Serve these tartlets any way you fancy, and watch every bite bring a burst of joy and deliciousness! πŸ˜‹πŸ΄


Looking to make this recipe **gluten-free** or **vegan**? No problem! πŸ’ͺ🌿 **Gluten-Free Version** πŸ†“:
  • Gluten-Free Flour Blend - Replace the regular flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum to hold the dough together.
  • Ensure Almond Flour is Gluten-Free - Always check labels to make sure your almond flour hasn't been processed in a facility that handles gluten.
**Vegan Version** 🌱:
  • Butter Substitute - Use a high-quality vegan butter or margarine for both the dough and the caramel filling.
  • Vegan Cream - Swap out heavy cream with coconut cream or a thick plant-based cream alternative for the caramel.
  • Egg Substitute - Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the regular egg in the pastry dough.
With these adjustments, you can still enjoy these scrumptious tartlets whether you follow a gluten-free or vegan diet. 🌟


  • Why is my dough cracking when I roll it out?

    Chill the dough longer if it's too soft, and roll it between two sheets of parchment paper to prevent sticking and cracking.

  • How do I know when my caramel is ready?

    Use a thermometer to ensure the caramel reaches 175C (347F), and it should have a rich, amber color.

  • Can I use a different kind of nut instead of macadamia?

    Absolutely! Pecans, hazelnuts, or almonds would also work wonderfully.

  • How do I make sure my tartlets hold their shape?

    Freezing the dough-lined molds before baking helps them hold their shape better in the oven.

  • What's the best way to store leftover tartlets?

    Store them in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.

  • Can I make the dough ahead of time?

    Yes! You can make the dough a day or two in advance and keep it refrigerated until you're ready to use it.

Nutrition facts

Recipe Yield:6 tartlets
Calories:Per tartlet: 500-600 kcal
Calories (Min - Max):500 - 600
Total Fat:40g
Saturated Fat:20g
Total Carbohydrate:50g
Total Sugars:35g