These eye-catching tarts combine a two-tone cocoa and vanilla shortcrust pastry with a rich chocolate espresso filling and toasted hazelnut crunch. Topped with a swirl of Chantilly cream and a wedge of dragon fruit, these two-tone chocolate hazelnut tarts are as elegant as they are delicious.
The recipe makes two mini tarts and one larger tart, perfect for sharing or showcasing at a special gathering.
Why This Recipe Works
These tarts are more than just beautiful to look at — they deliver on flavour, texture, and technique. The two-tone pastry, made by layering cocoa and vanilla shortcrust, gives a delicate crispness and a subtle flavour contrast. The filling is a cross between a soft ganache and a buttercream, infused with espresso and deep cocoa for richness without heaviness.
It’s a recipe designed to impress but rooted in accessible ingredients and steps. And with both mini and large tart options, it’s easy to adapt to different occasions. If you’re looking for more ideas, check out the Desserts & Cakes page.
Use Up the Extra Pastry – And Add a Decorative Touch
If you have scraps of vanilla or cocoa shortcrust pastry after lining your tart tins, don’t let them go to waste. Simply re-roll the offcuts, cut into small shapes using biscuit cutters or a knife, and bake them as shortcrust biscuits.
Once baked and cooled, these little cookies make a charming garnish for your tarts — you can press them gently into the Chantilly topping, scatter them on the serving plate, or even sandwich them with a bit of filling for a fun mini treat on the side.
Baking tip:
Bake at 180°C for 8–10 minutes, or until the edges are just golden. Let cool completely before using for decoration.
Tips and Tricks
Keep your dough cold: Chill the dough before rolling and again after shaping into the tins. It prevents shrinking and helps maintain the clean lines of the two-tone effect.
Use a ruler or bench scraper when cutting the strips to keep them uniform for best visual impact.
Let the filling cool slightly before adding it to the tart base, but don’t wait too long — it should still be pourable or spreadable.
Add the toppings just before serving for maximum texture and freshness.
Serving Suggestions
These chocolate espresso tarts are perfect as a centrepiece dessert for a dinner party or afternoon tea.
Serve with a small coffee or glass of dessert wine for a refined finish.
For mini tart versions, plate individually with a dot of fruit coulis or extra whipped cream.
Storage and Make-Ahead
Pastry: You can make and chill the pastry 1–2 days ahead or freeze it.
Tart Shells: Blind bake and store in an airtight container for up to 2 days.
Filling: Can be made and kept chilled, then piped or spooned into the shells later.
Fully assembled tarts: Best eaten within 24 hours for the freshest texture, but they will keep in the fridge for up to 2 days.
Two-Tone Chocolate Hazelnut Tarts FAQs
Can I use store-bought pastry?
Yes, but you’ll lose the visual effect of the two-tone crust. If you’re short on time, you could use just one dough (vanilla or cocoa).
Is the espresso flavour strong?
It’s subtle and adds depth rather than a dominant coffee taste. You can increase or reduce the espresso powder depending on preference.
Can I make these without nuts?
Absolutely. You can skip the hazelnuts or replace them with seeds, shredded coconut, or just more cocoa nibs.
What’s the best way to serve the dragon fruit topping?
Cut it into quarters or wedges and add just before serving. It’s more decorative than essential, but adds a lovely contrast.
Two-Tone Cocoa & Vanilla Tarts with Chocolate Espresso Filling and Hazelnut Crunch
Equipment
- 2 mini tart tins (8–10 cm)
- 1 large tart tin (20–22 cm)
- Mixing bowls
- Rolling Pin
- Pastry brush
- Hand or stand mixer
- Saucepan
- Spoon or offset spatula
Ingredients
For the Vanilla Pastry
- 130 g all-purpose flour
- 60 g cold butter cubed
- 1 egg yolk
- 25 g icing sugar
- Vanilla extract a few drops
- 2 tbsp ice-cold water
- Pinch of salt
For the Cocoa Pastry
- 130 g all-purpose flour
- 60 g cold butter cubed
- 1 egg yolk
- 25 g icing sugar
- 40 g cocoa powder
- 2 tbsp ice-cold water
- Pinch of salt
For the Chocolate Espresso Filling
- 125 g unsalted butter softened
- 150 g sugar
- 50 g cocoa powder
- 50 ml water
- 1 tbsp espresso powder
- 2 egg yolks
- Vanilla extract a few drops
For the Chantilly Cream & Toppings
- 125 g double cream
- 20 g icing sugar
- Toasted hazelnuts roughly chopped
- Cocoa nibs
- Dragon fruit cut into quarters or wedges
Instructions
Make the Vanilla and Cocoa Pastries
- In separate bowls, mix the dry ingredients for each pastry (flour, sugar, cocoa if using, salt).
- Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the egg yolk, vanilla extract, and enough ice-cold water to bring the dough together.
- Form each dough into a disk, wrap in cling film, and chill for at least 30 minutes.
Assemble the Two-Tone Tart Shells
- Roll out both doughs separately to similar thickness (2–3 mm).
- Cut strips approx. 2cm wide from each dough.
- Alternate and press the strips together lengthwise to create a striped pattern.
- Gently roll out again to smooth and fit your tart tins. (Tip: Use the leftover dough to make shortcrust biscuits).
- Line your mini and large tart tins with the two-tone dough. Trim the edges and prick the base with a fork.
- Chill the lined tins for 15 minutes, then blind bake at 180°C for 10–12 minutes. Let cool.
Prepare the Chocolate Espresso Filling
- In a small saucepan, combine cocoa powder, sugar, water, and espresso powder.
- Heat gently, stirring until smooth and slightly thickened. Let cool slightly.
- In a mixing bowl, beat the softened butter until fluffy.
- Gradually add the cooled chocolate mixture, then mix in egg yolks one at a time and finish with vanilla.
- Spoon the filling into the cooled tart shells and smooth the surface.
- Chill in the fridge for at least 1 hour to set.
Make the Chantilly and Decorate
- Whip the double cream with icing sugar until soft peaks form.
- Pipe or spoon over the cooled tarts.
- Sprinkle with toasted hazelnuts and cocoa nibs.
- Garnish each tart with a piece of dragon fruit for colour and contrast, shortcrust biscuits and chantilly cream.
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