Chili Spiced Chocolate Cherry Tartlets
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Cinnamon flavoured chocolate tartlets decorated with rim of mixed nuts and filled with cherries spiced with paprika
  • All purpose flour : 1¼ cup
  • Unsweetened cocoa : 3tbsp
  • Butter : ⅔ cup
  • Sugar (superfine) : 3 tbsp
  • Water : 2-3 tbsp
  • Dark chocolate : 1 ounce
  • Chopped mixed nuts (toasted) : ½ cup
  • Cherries : 3 ounce
  • Cinnamon powder : 1tsp
  • Paprika : 1 tsp
  • Fruit juice : 3 tbsp
  1. Sift together the flour and unsweetened cocoa into a mixing bowl.
  2. Add cinnamon powder and sprinkle some paprika over it.
  3. Cut the chilled butter into small pieces and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  4. Stir the sugar. Add just enough water to mix to a soft dough.
  5. Cover in a plastic wrap and chill the dough in the refrigerator for about 15 minutes.
  6. Roll out the dough on a lightly floured surface and line six four inch tartlet pans.
  7. Prick the dough with a fork and line the pie shells with pie weight or beans or rice.
  8. Bake in a preheated oven at 375 F for 10 minutes.
  9. Remove the pie weight and bake further for 10 minutes until the tart shells are crispy.
  10. Place the tartlets on a wire rack to cool completely.
  11. Melt the dark chocolate in a double boiler.
  12. Spread out the chopped nuts on a plate.
  13. Remove the tart shells from the pans.
  14. Spread the melted chocolate on the tart rims and then dip them in the chopped mixed nuts. Let them set for few minutes.
  15. In a separate pan, add the cherries with the juices, add some grape juice if you like and make a reduction. Add the paprika powder and sprinkle some cinnamon over it.
  16. You can add some honey if you wish to. Let it simmer for few minutes till it thickens.
  17. Arrange the prepared cherries in the tartlet shells.
  18. Serve the chocolate cherry tartlets chilled.
You can use any fresh fruits of your choice to fill the tart shells. If desired, you can fill the tart shells with little sweetened cream before topping with the fruit.
Recipe by Honest Cooking at