Chocolate Rosemary Tarts



Posted 3 May 2022 (Last updated 18 May 2022)



Total Time

1hrs 5mins



Individual tarts - how luxurious! These surprising treats contain a rich rosemary, sea salt and chocolate filling.


  • Sea salt icon
    Sea saltas needed
  • Dark chocolate icon
    Dark chocolate200 gchopped
  • Unsalted butter icon
    Unsalted butter50 gcubed
  • Heavy cream icon
    Heavy cream300 ml
  • Sea salt icon
    Sea salt3 g
  • Fresh rosemary icon
    Fresh rosemaryas needed
  • Unsalted butter icon
    Unsalted butter120 gcold, cubed
  • Sugar icon
    Sugar50 g
  • Egg icon
  • Ground almonds icon
    Ground almonds30 g
  • All purpose flour icon
    All purpose flour160 g

  • 1. Grease a clean muffin pan
  • 2. Add ground almonds and all purpose flour to a clean large mixing bowl and whisk until blended
  • 3. Add unsalted butter and cut in with pastry blender (or rub in by hand) until coarse crumbs form
  • 4. Add sugar and egg and mix until dough forms
  • 5. Wrap with plastic wrap
  • 6. Chill in fridge - 30 min
  • 7. Pre-heat oven - 180°C / 355°F
  • 8. Roll out the dough to about 1/8 inch thick on lightly-floured surface
  • 9. Cut out circles large enough to line pan cups - 4.5" approx
  • 10. Press dough into muffin pan
  • 11. Bake until light golden - 15 min, 180°C / 355°F
  • 12. Add heavy cream, sea salt and fresh rosemary to a clean saucepan
  • 13. Heat until just boiling
  • 14. Remove from the heat, add chopped chocolate and butter and mix until smooth
  • 15. Transfer filling to each pie
  • 16. Sprinkle with sea salt
  • 17. Chill in fridge until set

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