• 125 ml single fresh cream
  • 2 tbsp Fairtrade golden caster sugar
  • 125 g Belgian Fairtrade dark chocolate, roughly chopped
  • 2 tbsp strong coffee made with Fairtrade ground coffee
  • 6 readymade all butter sweet pastry tartlets
  • 6 pecan halves


  1. 1

    Gently heat the cream and the sugar in a small pan. Once the cream has been brought to a simmer, remove from the heat and add the chopped chocolate. Let the chocolate melt for 1 minute, then stir until smooth.

  2. 2

    Add the coffee to the pan and stir to combine. Pour the chocolate mixture into a jug, then carefully pour into the pastry cases.

  3. 3

    Top each tart with a pecan half and then chill in the fridge for 2 hours, until set.


    Cook’s tip: the delicious chocolate and coffee tart filling can also be served on its own as a decadent dessert. Simply spoon into small glasses and chill until set before serving. It’s quite rich, so a little goes a long way!

Nutritional Details

Each serving provides
  • Energy 1444kj 345kcal 17%
  • Fat 23.1g 33%
  • Saturates 10.7g 54%
  • Sugars 19.4g 22%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1721kj/411kcal

Each serving provides

28.5g carbohydrate 3.0g fibre 4.4g protein

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