Two-Tone Cocoa & Vanilla Tarts with Chocolate Espresso Filling and Hazelnut Crunch
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, they’re 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.
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.
Notes
Two-tone pastry tip: For the cleanest striped effect, lightly press the vanilla and cocoa strips together before re-rolling. Chilling the dough briefly between steps helps keep the pattern sharp.
Texture matters: The chocolate espresso filling firms up beautifully after chilling, but remains soft and spoonable — think somewhere between ganache and buttercream.
Make ahead: The tart shells can be baked a day in advance and stored in an airtight container. The filling also holds well if made the night before. Assemble with Chantilly and toppings just before serving for best texture and appearance.
Dragon fruit garnish: Optional, but visually striking. If unavailable, use fresh berries or edible flowers for colour contrast.