Honey and Chocolate Tartlets
Honey and Chocolate Tartlets
Open in full-screen mode

Honey and Chocolate Tartlets

20 MIN
20 MIN
4 H
1 H






  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  2. In a bowl, combine the flour and salt. Set aside.
  3. In another bowl, cream the butter, icing sugar, and vanilla with an electric mixer. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients. Shape the dough into a cylinder and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm. Cut the dough into 10 slices.
  4. Roll each slice of dough to a 3-mm (1/8-inch) thick sheet. Line ten 10-cm (4-inch) tartlet pans with removable bottom. Prick the whole surface of the dough with a fork. Place the crusts on a baking sheet and refrigerate for 30 minutes.
  5. Bake the crusts for about 15 minutes or until they begin to brown. Let cool.


  1. In a bowl over a double boiler or in the microwave oven, melt the chocolate. Let cool.
  2. In a small saucepan, bring the cream, honey, and salt to a boil.
  3. In another bowl, lightly beat the eggs and add the boiling cream mixture, stirring constantly. Add the melted chocolate and butter and stir until smooth. Spoon into the crusts. If desired, sprinkle with pollen and sea salt. Let stand at room temperature for 4 hours or overnight.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.