Chocolate Bakewell Tarts Recipe


  • 1

    To make the chocolate pastry, put the flour, cocoa powder, butter, sugar and egg into a food processor and pulse until combined. If necessary, add a little milk to help bring the mixture together.

  • 2

    Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm tart tin or you could make individual tarts. Press the pastry into the tin, trim the top, then chill in the fridge for 30 minutes.

  • 3

    Preheat the oven to 200°C/400°F/Gas 6.

  • 4

    Line the pastry with greaseproof paper weighed down with baking beans or rice. Bake for 15-20 minutes until almost cooked at the sides.

  • 5

    Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further 5 minutes until golden-brown. Remove from the oven and turn the oven temperature down to 180°C/350°F/Gas 4.

  • 6

    To make the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds then add the eggs, one at a time, beating well between each addition – don’t worry if the mixture begins to split.

  • 7

    Fold in the flour and mix well. Fold in the vanilla seeds, rum and milk chocolate drops and mix until combined.

  • 8

    Spread the jam over the base of the pastry case, leaving a 2.5cm gap around the edge. Spoon the filling mixture over the jam and spread into an even layer. Sprinkle the flaked almonds over the top.

  • 9

    Bake for 20 minutes or until set and golden-brown. Allow to cool in the tin before turning out and serving.

Serves: 4 people
  • Ease of preparation: Medium
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 15 minutes


  • Chocolate Pastry:
  • 270g plain flour, sifted, plus extra for dusting
  • 30g Cocoa Powder, sifted
  • 125g unsalted butter
  • 30g sugar
  • 1 egg, plus 1 extra, beaten, to glaze
  • 2 tbsp milk (if needed)
  • Filling:
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 225g ground almonds
  • 3 eggs, lightly beaten
  • 50g plain flour, sifted
  • Half a vanilla pod, split in half lengthways and seeds scraped out
  • 2 tbsp golden rum
  • 130g Milk Chocolate Drops
  • 5 tbsp cherry jam
  • Flaked almonds, for sprinkling

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What people are saying

  • amazing

    it was easy to do and a great dish that everybody loved

    , loddon said on 18/01/2016

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