Chocolate Tartlet with Boozy Berries

Chocolate Tartlet with Boozy Berries Chocolate Tartlet with Boozy Berries

Milk chocolate will be best choice if you prefer a smoother chocolate intensity.

6 people 50 minutes 50 minutes


  • 50 g Caster Sugar
  • 2 tbsp Cocoa Powder
  • 75 ml Cointreau or Gan Marnier
  • 300 g Filo Pastry ready made
  • 2 - Fresh Egg lightly whisked
  • 60 ml Grand Marnier
  • 150 g Milk Chocolate of good quality, dark or milk choclate, coarsely chopped
  • 500 g Mixed Berries
  • 185 ml SuperValu Cream
  • 0 - SuperValu Lemon juiced


  1. Roll out the pastry on a lightly floured surface to a 4mm-thick disc.
  2. Line the pastry in a round 3cm-deep 23cm (base measurement) fluted tart tin with removable base or individual tart tin.
  3. Trim excess.
  4. Place in the fridge for 30 minutes to rest.
  5. Preheat oven to 180°C/350°F/Gas Mark 4.
  6. Line the pastry case with non-stick baking paper or cling film and fill with pastry weights or rice.
  7. Bake for 15 minutes.
  8. Remove the paper and pastry weights or rice.
  9. Bake for 10 minutes or until crisp.
  10. Reduce oven temperature to 160°C/325°F/Gas Mark 3.
  11. Place the chocolate, cream and cocoa powder in a medium bowl over a simmering saucepan of water over a low heat.
  12. Stir the mixture frequently for 5 minutes or until the chocolate melts and the mixture is smooth and just warm.
  13. Remove from heat.
  14. Add the eggs and liqueur and combine.
  15. Pour the chocolate mixture into the pastry case.
  16. Bake in a preheated oven for 10 -12 minutes or until just set.
  17. Remove from the oven, Set aside for 3-4 hours to cool.
  18. Meanwhile, heat the berries with lemon juice and caster sugar in a pan until bubbling and add the liqueur, tilt the pan sideways to ignite the berries.
  19. Remove from the heat and leave to cool down.
  20. To serve place the berries into the centre of the tartlet and a dollop of cream.
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