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Dessert

Chocolate Tartlets

Chocolate Tartlets are small pastries filled with a chocolate custard and topped with blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Chocolate Tartlets

Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Chocolate Tartlets

Ingredients

Directions

Make the chocolate filling

  1. Boil a thick stick of chocolate in the milk.

  2. Stir in the cornflour mixed with cold water until smooth.

  3. Let the mixture cool.

  4. Beat the egg yolks and egg whites with the caster sugar.

  5. Stir the egg mixture into the chocolate mixture.

  6. Add a little butter, cinnamon, and vanilla essence.

Assemble and bake

  1. Line tartlet pans with rough puff pastry.

  2. Fill each with the chocolate mixture and top with blanched almonds.

  3. Bake until set and serve cold on a dessert plate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks and whites
Set the filling into a custard as they cook, giving it body and structure.
Cornflour
Thickens the milk and chocolate mixture so the filling holds its shape.
Chocolate (in the method)
Provides the main flavour and rich colour of the filling.
Milk
Forms the liquid base that carries the chocolate and thickens into the filling.
Rough puff pastry
Forms the crisp, flaky shell that holds the filling.

The step that matters

Bake until set. Egg proteins set as they heat, so underbaking leaves a runny filling while overbaking can make it grainy or cracked. Check that the centre has just firmed before removing the tartlets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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