Mini Chocolate Cream Tarts (Edit recipe)

A delicate chocolate paleo pastry, baked to perfection then filled with an oh so creamy milk chocolate pastry cream, topped of with your favorite fruit and whipped's literally what a chocolate lovers dream is made of! They look fancy and yet are so easy to make, you'll find yourself enjoying them again and again! Make the tarts shells ahead of time so assembly is a breeze when you're ready to assemble! You could easily add strawberries or blueberries up on top or even some chopped nuts! Be creative, have fun in the kitchen and enjoy!
30 minutes
12 minutes
Show nutritional information
This is our estimate based on online research.
Fat:26 g
Carbohydrates:35 g
Protein:7 g
Cholesterol:171 g
Sodium:263 mg
Fiber:2 g
Sugars:5 g
Calculated per serving.

Serves: 6

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Chocolate Pastry




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium bowl combine cassava flour, cocoa powder, powdered maple sugar and salt, whisk to combine.
  2. Drop shortening into dry ingredients and blend with a pastry cutter until all shortening is incorporated and resembles coarse crumbs.
  3. Pour the whisked egg into the shortening/flour mixture and work together with a wooden spoon until it again resembles a coarse crumb mixture. Or if you need to, use your fingertips, sometimes this is just easier.
  4. Add milk and work this into the crumb mixture until it’s the right consistency and isn’t too sticky. You should be able to touch it and not have dough stick to your fingers so you can form it into a ball. You can also dust your fingers with a little more cassava flour to get it rolled into a ball.
  5. Divide dough in half, leaving one half in the bowl (covered with plastic). Roll out the other half between two pieces of parchment paper, dusted with cassava flour if needed to approximately ¼” thick. Cut out, using a round 4½“ cutter and place circles inside the tart pan, shaping to fit. Reroll scraps and cut out additional tart shapes. Do the same with the other half of the dough until all 6 tart pans are filled.
  6. Using the tines of a fork, prick the bottom of each tart pan and bake until set, typically around 12-15 minutes. This will vary depending on the size of your tart pan. Brush with whisked egg half way through bake time if using.
  7. Once baked, remove from the oven and let cool completely before removing from the tart pan.
  8. Prepare filling by placing a fine-mesh sieve on top of a medium sized heat proof bowl.
  9. In another medium bowl, combine the egg yolks and maple sugar. Whip with a hand mixer for 1 to 2 minutes until well combined and lighter in color. Add tapioca starch, cocoa powder, salt and milk, mix again until all ingredients are well combined.
  10. Pour this mixture into a large saucepan, cooking the mixture over medium heat for 5-7 minutes, stirring constantly until it’s thickened up. Remove from the heat and whisk in the butter and vanilla.
  11. Pour the hot custard through the fine-mesh sieve, pushing it through with the back of a wooden spoon as needed to remove any lumps.
  12. Place custard in the refrigerator to cool for 30-40 minutes. Remove from the refrigerator and fold in the whipped cream with a rubber spatula to fully combine.
  13. Fill each tart with approximately ¼ cup custard and place back in the refrigerator to set up completely, typically 2-3 hours.
  14. When ready to serve, add garnish of additional whipped cream, raspberries and a sprinkle of sugar as desired.


TO USE OUR PIE CRUST MIX: spoon 1¼ cup mix from bag as directed for single crust & place in a medium sized mixing bowl, reserve ½ cup of that and place in a separate bowl and set aside. To the larger bowl of dry ingredients add the cocoa powder, sugar, salt (listed above) + 2 tbsp of the reserved 1/2 cup mix. Proceed with the recipe as directed.

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