Bites of chocolate and fresh berries held in little puff pastry cups
Serves 6
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We use store-bought pastry to fast-track this decadent tart recipe wholly rich, intense and smooth in chocolate, but also fresh and light with toppings of fresh berries. It’s almost hard to believe they come together so effortlessly in just a little over half an hour.


  • 3 egg yolks
  • ½ cup (110 g) caster sugar
  • 2 tbsps cornflour
  • 1 tbsp cocoa powder
  • ¾ cup (180 ml) milk
  • ⅔ cup (160 ml) pouring cream
  • 1 sheet puff pastry
  • 150 fresh raspberries
  • 150 fresh blueberries
  • 1 tbsp icing sugar

Preheat oven to 220 C. Grease six holes of a 12 hole (⅓ cup/80 ml) muffin pan.


Combine egg yolks, caster sugar, cornflour and cocoa in a medium saucepan; whisk in milk and cream until smooth. Stir over medium heat until mixture boils and thickens; transfer to a heatproof bowl, cover surface with plastic wrap. Cool.


Meanwhile, cut pastry sheet in half; stack two halves, press firmly. Roll pastry up tightly from short side; cut log into six slices. Roll slices between sheets of baking paper into 12 cm rounds; press rounds into pan holes.


Pour custard into pastry cases; bake about 20 mins or until set. Cool in pan.


Serve tarts topped with berries; dust with sifted icing sugar.

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