The chocolate toothpaste tart recipe is consistently one of the most read posts on my blog, so I thought I’d try the recipe again but with a slight twist.
Instead of a tart, I made tartlets but this recipe should be enough for a round 9 inch tart tin. For this recipe, I substituted butter for coconut oil and added in hazelnuts – the best accompaniment to chocolate in my opinion!
There is no way that this tart is in any way healthy, which explains why it used to be served at school alongside turkey twizzlers (who remembers those?!)
- 210g plain flour
- 10g cornflour
- 120g butter
- 55g icing sugar
- 1 egg
- Dash of vanilla extract
- 60g coconut oil (in solid form, cubed, or you can use room temp butter)
- 125g caster sugar
- 20g hot chocolate powder
- 20g cocoa powder
- 230g powdered milk
- 160ml hot water (not boiling)
- 50g chopped hazelnuts (+extra for sprinkling)
- Cream butter with icing sugar until smooth and creamy. Add in a whisked egg, half at a time until combined, then add vanilla extract.
- In a separate bowl, sift together the plain flour and cornflour. Add this in two batches to the butter/egg mixture until well combined.
- Knead the dough slightly to make sure everything has been incorporated. Wrap dough in clingfilm and place in the fridge for 30 mins, this will help the dough come together and become more workable.
- After 30 mins, lightly dust a clean work surface and roll out the dough to about 0.5cm in thickness. Use a round cutter that it slightly larger than your tartlet tins to cut out circles and start lining the tin with the pastry. Make sure to press it well into the tin, leaving a bit of overhang because it will shrink whilst in the oven.
- Use a fork to make some holes in the pastry and bake the tarts, uncovered, at 200 C for 10 mins (or until golden brown).
- Once tarts are ready, leave to cool and start working on the chocolate toothpaste mixture.
- Cream together coconut oil and caster sugar until smooth, then add hot chocolate and cocoa powder, mixing together well.
- In a separate bowl sift the powdered milk (preventing lumps) and add the hot water, whisking all the time to try and minimise lumps.
- Add the powdered milk mixture to the chocolate mixture and mix well. Finally, add the chopped hazelnuts and fold into the mixture.
- Pour into the tartlet cases and top off with an extra sprinkling of chopped hazelnuts. Leave to set in the fridge for a few hours and they’ll be ready to be devoured!
- The pastry should be enough for a round 9 inch tart tin, if you decide not to go for tartlets.