Black Forest Tartlets

YIELD: 12 tarts


280g plain flour
100g icing sugar
40g cocoa powder
200g butter, salted
60g eggs

Rub the dry ingredients together with the softened butter.

Add the eggs to combine to form a paste.

Roll out the pastry, cut out 12 circles and place in baking tins. Blind bake at 180C for 12 to 15 minutes.


20g powdered gelatine
60g cold water
400g Barker's Professional Cherry Patisserie Filling
150g water
50g lemon juice

Hydrate the gelatine with the 60 grams of cold water.

Heat the Barker's Professional Cherry Patisserie Filling, 150 grams of water and lemon juice together.

Blend smooth with an immersion blender and while hot dissolve the hydrated gelatine into the mixture.

Deposit into silicone moulds and freeze until firm.


300g dark couverture chocolate (chopped)
200g cream
50g unsalted butter

Bring the cream to the boil and pour over the chocolate.

Stir to blend the chocolate and cream evenly.

Mix through the softened butter until smooth.

Pipe some Barker’s Professional Cherry Patisserie Filling up to half way in the baked pastry case.

Top with the ganache filling and place in eh refrigerator to set.

Unmould the frozen cherry domes and place on top of the tartlets.

Decorate with a stem piped with dark chocolate.

Black Forest Tartlets

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