Chocolate Rosemary Tarts

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recipe by Drop

  • Time icon
    Total Time
  • Serves icon
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based on 1 ratings

Individual tarts - how luxurious! These surprising treats contain a rich rosemary, sea salt and chocolate filling.

recipe updated Oct 8, 2019


  • Ground almonds icon
    Ground almonds
    30g (about 3¼ tbsp)
  • All purpose flour icon
    All purpose flour
    160g (about 1¼ cups)
  • Unsalted butter icon
    Unsalted butter
    120g (about ½ cup)
  • Sugar icon
    50g (about 4 tbsp)
  • Egg icon
    1 (50g)
  • Dark chocolate icon
    Dark chocolate
    200g (about 1⅛ cups)
  • Unsalted butter icon
    Unsalted butter
    50g (about 3½ tbsp)
  • Heavy cream icon
    Heavy cream
    300ml (1¼ cups)
  • Sea salt icon
    Sea salt
    ½ tsp
  • Fresh rosemary icon
    Fresh rosemary
    as needed
  • Sea salt icon
    Sea salt
    as needed


  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Large mixing bowl

Step preview

  1. Grease a clean muffin pan
  2. Add ground almonds and all purpose flour to a clean large mixing bowl
  3. Whisk until blended
  4. Add unsalted butter to the dough
  5. Cut in with pastry blender until coarse crumbs form
  6. Add sugar and egg to the dough
  7. Mix until dough forms
  8. Wrap with plastic wrap
  9. Chill in fridge - 30 min
  10. Pre-heat oven - 180°C
  11. Roll on lightly-floured surface
  12. Cut
  13. Press dough into muffin pan
  14. Bake until light golden - 15 min, 180°C
  15. Add dark chocolate and unsalted butter to a clean small bowl
  16. Add heavy cream, sea salt and fresh rosemary to a clean saucepan
  17. Heat until just boiling
  18. Remove
  19. Add chocolate mixture to filling
  20. Mix until smooth
  21. Transfer filling to pie
  22. Sprinkle with sea salt
  23. Chill in fridge until set
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