Cocoa tartlets with cream and blackberries

Name: Cocoa tartlets with cream and blackberries
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: Type 00 flour 3 cups; Butter (cold from the fridge) 6.3 oz; Brown sugar ½ cup; Eggs (1 medium, at room temperature) 1.9 oz; Unsweetened cocoa powder &frac13; cup; Almond milk 1 ¼ cup; Egg yolks (medium) 2; Brown sugar ¼ cup; Cornstarch 3.67 tsp; Blackberry jam &frac13; cup; Blackberries 0.7 cup

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492

Calories per serving

Energy Kcal 492
Carbohydrates g 63.9
of which sugars g 26
Protein g 8.1
Fats g 22.78
of which saturated fat g 12.37
Fiber g 2.9
Cholesterol mg 149
Sodium mg 56

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Makes: 8
Cost: Average
Note + cooling time (about 1 hour)

PRESENTATION

Cocoa tartlets with cream and blackberries are a staple in the Italian dessert tradition. Seriously good. They bring a taste of elegance to any table. These treats have a crumbly cocoa pastry crust that's just the right balance of tender and a bit crispy around the edges—thanks to the mix of brown sugar and cocoa in the dough.

In Italy, desserts like crostatine and tartellette are a must at family gatherings, but this version adds a unique twist with a rich chocolate touch. And listen, the almond milk cream inside is incredibly velvety. Then you’ve got the fresh blackberries on top. So so good. They provide a burst of color and a sweet-tart bite. A sprinkle of powdered sugar and a few mint leaves make them look extra special without any fuss.

Especially on Sundays after a hearty lunch, Italians love serving homemade chocolate tartlets like these. The blend of the chocolate pastry shells and the whipped almond cream feels both rustic and a bit elegant—true to the spirit of Italian baking. For real. It is all about being simple yet special. What makes these blackberry tartlets really stand out is how the moist cream filling mixes with the juicy berries, creating a sweet and slightly tangy finish.

Using fresh blackberries is key—trust me. They give the dessert that seasonal, just-picked feel that Italians adore. You'll find different variations of these chocolate and blackberry desserts throughout the country. Sometimes featuring strawberries or apricots instead, but the cocoa and berry combo is always a favorite. Whether you call them mini chocolate tarts or dessert tartlets, they're a fantastic way to finish off any meal. Pretty simple. They're not heavy or overly rich, so you can enjoy one (or two) without feeling stuffed. The look of those glossy berries on the deep cocoa crust really makes them pop on the table. These homemade tartlets are the kind that bring everyone together—making dessert feel like a little celebration every time.

INGREDIENTS

492

Calories per serving

Ingredients for 8 pieces: Type 00 flour 3 cups (370 g); Butter 6.3 oz (180 g) - (cold from the fridge); Brown sugar ½ cup (100 g); Eggs 1.9 oz (55 g) - (1 medium, at room temperature); Unsweetened cocoa powder ⅓ cup (30 g)

for the cream: Almond milk 1 ¼ cup (300 g); Egg yolks 2 - (medium); Brown sugar ¼ cup (40 g); Cornstarch 3.67 tsp (15 g)

for filling: Blackberry jam ⅓ cup (80 g); Blackberries 0.7 cup (100 g)

Preparation

How to prepare Cocoa tartlets with cream and blackberries

To prepare the cocoa tartlets with cream and blackberries, start with the shortcrust pastry. In a bowl, pour the butter, sugar, and salt 1. Work quickly with your hands until the ingredients are combined 2, and add the egg 3.

Work again for a few seconds, still with your hands 4. When you have obtained a homogeneous mixture, add the previously sifted flour 5 and the cocoa also sifted 6.

Work with your hands 7 until you get a homogeneous dough 8. Wrap it in plastic wrap 9 and let it rest in the refrigerator for 30 minutes.

In the meantime, prepare the cream. Pour the almond milk into a saucepan 10 and bring it to a light boil. In another saucepan, combine egg yolks and sugar 11, then immediately mix with a whisk 12.

Add the cornstarch 13 and mix again with the whisk 14. Pour the hot milk into the egg mixture 15 and mix well, then return to the heat.

Continuing to stir 16 bring the cream to a boil. Pour the ready cream into a bowl 17 18 and cover with cling film in contact. Let it cool in the refrigerator for at least 1 hour 18.

Roll out the pastry to a thickness of 0.2 inches 19. At this point, take 8 molds with a diameter of 3.14 inches at the base and 3.93 inches on the surface. Place an inverted mold on the pastry and cut out a slightly larger disc 20. Line the molds with the pastry discs by applying light pressure with your fingers 21.

At this point, using a knife with a smooth blade, remove the excess dough 22. Pour a teaspoon of jam inside and spread it on the base 23. Repeat this operation for all the molds and gradually transfer them to a baking tray 34.

Bake the tartlets in a ventilated oven at 356°F for 20 minutes. Remove them from the oven and let them cool 25. At this point, take the cream from the refrigerator and work it with a spatula to make it creamier. Unmold the tartlets 27

and pour the cream inside with a spoon 28. Slightly level the surface and decorate with fresh blackberries 29. Finish with mint leaves and a dusting of powdered sugar 30.