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Roast Almond Tartlets

Tartlets made with Cadbury Dairy Milk Roast Almond Chocolate are perfectly delicious for a special afternoon tea!


  • 1¼ cups flour

  • ¼ cup icing sugar

  • ¼ cup Cadbury Bournville Cocoa

  • 125g butter, chopped

  • 1 egg

  • 1/3 cup thickened cream

  • 220g Cadbury Dairy Milk Roast Almond, broken into pieces

  • 1 cup caster sugar

  • ¼ cup water

  • 50g slivered almonds, toasted


  • 1.

    Combine flour, sugar, cocoa and butter in a food processor and process just until mixture resembles breadcrumbs. Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes.

  • 2.

    Roll out pastry on a floured surface to ¼ cm thick. Using a 6.5-7cm fluted cutter, cut 12 rounds of pastry and press into a non-stick round bottom patty pan. Prick well with a fork. Bake in a moderately hot oven 190°C for 6-8 minutes until cooked. Allow to stand 5 minutes in the pan then remove to a wire rack. Cool.

  • 3.

    Heat the cream in a saucepan and bring just to the boil.   Remove from the heat and pour over the chocolate. Whisk vigorously until smooth then spoon into pastry cases and set aside to firm.

  • 4.

    Combine the sugar and water in a saucepan and stir over a medium heat until the sugar dissolves. Allow to boil for 3-5 minutes without stirring until golden. Remove from the heat and carefully pour over almonds that have been scattered on a paper lined tray. Allow to cool and set. Break into shards once cool.

  • 5.

    Serve tartlets decorated with shards of praline on the top.

  • Tip:

  • 1.

    Pastry cases may be made ahead and stored in an airtight container. Serve the ganache filled tarts within a few hours or store in the refrigerator.


To join the flavour celebration head to the Cadbury Dairy Milk Facebook page

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