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Luscious tasting chocolate tartlets with nutmeg, served with an advocaat sauce.

8 tartlets




Average: 5 (1 vote)


200g dark chocolate
100g melted butter
150g sugar
8 eggs
100g flour
Orange zest
5g nutmeg
Good quality cocoa powder, for decoration

Advocaat sauce
3 egg yolks
60g sugar
10ml Jenever (or gin)
1 vanilla pod (use the marrow)
5g cornflour
20g cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mix the warm butter, chocolate and sugar with a spoon.

Add the eggs slowly. Add the flour, followed by the orange zest and nutmeg and combine well.

Fill a muffin tray or ramekins two-thirds full with the mixture. Bake at 200°C for 20 minutes.

To make the advocaat sauce, combine all the ingredients in a pan and bring slowly to the boil, stirring continuously, until the mixture thickens. Strain the mixture through a sieve.

When the tartlets are cooked, sprinkle with cocoa powder and serve with the advocaat sauce.