Chocolate Almond Tartlets

There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!

The recipe makes about 16 tartlets. The topping will rise and crack a little in the oven. And if your house is anything like mine, these Chocolate Almond Tartlets won’t last very long!



6oz/170g/1½ cups plain flour (all-purpose flour)

3oz/85g/¾ stick butter

3oz/85g/¾ cup icing sugar (powdered sugar)

1 egg yolk

1 tbsp cold water, if needed


raspberry jam

2 egg whites

4oz/110g/1 cup icing sugar (powdered sugar)

2oz/55g/½ cup ground almonds (almond flour)

1 tbsp cocoa powder

½ tsp almond extract


1. Rub the butter into the flour until it resembles breadcrumbs, then add the sugar. Mix in the egg yolk until the pastry comes together into a ball. You might need a little cold water to help it along, but only add a little at a time.

2. Wrap the pastry in cling film/plastic wrap and place in the refrigerator for at least 30 minutes.

3. Remove the pastry from the fridge and roll out thinly. Use to line about 16 tartlet/bun tins. Spoon about 1 teaspoon of jam in the bottom of each pastry case.

4. Place the almonds, icing sugar and cocoa powder in a food processor and blitz to ensure there are no lumps.

5. Whisk the egg whites until they reach the stiff peak stage, then fold in the remaining ingredients (almonds, cocoa, sugar and almond extract).

6. Fill the pastry cases with about 1 tablespoon of the chocolate/almond mixture and bake in a preheated 325F/160C oven for 20-25 minutes.

7. Leave to cool in the tin, then remove to a wire rack.

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