Chocolate Seashell Tart

A lush dessert perfect for any occasion.
Michelle Grogan

Prefer to see how simple it is to make this yummy treat, watch our video on that’s Life! Facebook.

Note: You will need to let this stand and chill for 2 hours, 30 minutes. 




Preheat oven to 190C (170C fan forced). Lightly grease a 23cm round loose bottom quiche pan with cooking spray. Dust a surface with cocoa.  

Use cocoa for dusting when rolling chocolate pastry.

Place partially thawed pastry sheet onto a flat surface. Re-roll so it is 2cm larger all round. Transfer to the pan with a rolling pin. Cover pastry with a sheet of baking paper, fill with dried beans or weights. Place onto a baking tray and blind bake for 15 min. 

Fill with bean or rice before baking.

Remove from the oven remove the paper and beans. Trim the excess pastry with a rolling pin. Bake for a further 5 min. Set aside to cool. 

Trimming pastry after baking helps reduce shrinkage of the pastry.

Place chocolate and butter into a large mixing bowl. Heat cream in a small saucepan until it just comes to the boil. Pour hot cream over chocolate and butter. Stand for 2 min then stir until smooth.

Add hot cream to the butter and chocolate.

Pour chocolate mixture into cooled tart shell. Let stand for 2hr or until cooled and almost set. Once cool, top tart with chocolate sea shells. Dust top with Dutch cocoa powder to serve.

Top with chocolates and dust with cocoa.

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