Pastille Chocolate Tart

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • For The Ganache :
  • 100 gms - butter.
  • 150 gms - dark chocolate.
  • 250 gms - sugar.
  • 1 egg.
  • 2 egg yolks.
  • For Fruit And Nut Mix :
  • 20 gms - butter.
  • 100 gms - apricots, chopped.
  • 100 gms - figs, chopped.
  • 50 gms - almonds.
  • 25 gms - pine nuts.
  • 25 gms - pistachios.
  • salt / pepper to taste.
  • file pastry sheets.
  • melted butter.
  • icing / castor sugar.
  • cinnamon.
  • mixed berries fresh.
  • 1 scoop vanilla ice cream per person.

How to Make Pastille Chocolate Tart

  • Cream the butter, sugar and egg using an electric hand mixer.
  • Melt the chocolate and pour slowly into the creamed mix while still mixing.
  • Pour into flat round moulds (diameter approx. 6-8 cm and 1.5 cm thick) allow to set in the fridge.
  • Once set remove from the moulds.
  • Melt the butter in a pan, saute the fruit and nuts for about 2 mins. Season with salt and pepper.
  • Remove from the pan and allow to cool.
  • Caramelise the sugar in a heavy base sauce pan until golden brown.
  • Add the cream. Boil for a short time until the cream has reduced and the consistency should by syrupy.
  • Cut the file pastry into a 15 cm square. Use two layers per parcel brushing each layer with melted butter.
  • Place one ganache disk in the centre of the square and then spoon about two tbsps of fruit and nut mix on to each disk, flap the corners inward as if wrapping a parcel.
  • Turn upside down and put on to a baking tray (use baking paper to line the tray). Once again brush the parcel with butter.
  • Bake in a pre-heated oven (220 degree C) for around 3-5 mins. Remove and dust with castor sugar and cinnamon.
  • Place in the centre of the plate, garnish the plate with the mixed berries and some of the fruit and nut mix.
  • Lastly add the scoop of icecream. Garnish with mint.