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Chocolate tiffin tart

Chocolate tiffin tart


You can make this indulgent tart a day in advance

  • Feeds 10 Feeds 10
  • Ready in 55 minutes

Each serving contains

  • Energy
    1754kj 422kcal
  • Fat
    High 46%
  • Saturates
    High 91%
  • Sugar
    Med 14%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 28g

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Big Bag Option


  • 200g Co-op plain white flour, plus extra for dusting
  • 100g Co-op unsalted butter, chilled and diced
  • 1 1/2 tbsp Fairtrade icing sugar
  • 1 Co-op British free range egg yolk
  • 150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, finely chopped
  • 300ml Co-op double cream
  • 2 Co-op all butter shortbread fingers, roughly chopped
  • 40g Co-op walnut pieces
  • 30g Co-op glacé cherries, quartered
  • 30g Co-op seedless raisins
  • 1/2 tsp gold glimmer sugar


  1. Blitz the flour, butter and icing sugar in a food processor until it resembles fine breadcrumbs
  2. Add the egg yolk plus 2 tbsp cold water and pulse until a crumbly dough forms
  3. Turn onto a floured surface and knead until smooth
  4. Shape into a flattened oblong, wrap in cling film and chill for 30 mins
  5. Roll out the pastry on a lightly floured surface and use to line a 34cm x 10cm rectangular loose- bottomed tart tin, leaving any excess pastry raised over the edges
  6. Chill for 30 mins, then trim off the excess pastry and prick the base all over with a fork
  7. Preheat the oven to 200oC/fan 180oC/gas 6 and put a baking tray inside to heat up
  8. Line the pastry case with baking paper and fill with baking beans
  9. Bake on the heated tray for 20 mins, until the edges are pale golden
  10. Remove the beans and paper, and bake for a further 8-10 mins, until the base is crisp and golden. Leave to cool completely
  11. Put the chocolate in a heatproof bowl
  12. Heat the cream in a small pan until almost boiling
  13. Pour it over the chocolate, leave to stand for 1 minute, then stir with a wooden spoon until smooth and glossy
  14. Pour the chocolate mixture into the pastry case, then chill in the fridge for 20-30 mins
  15. Scatter with the shortbread, walnut pieces, cherries and raisins, then sprinkle over the glimmer sugar
  16. Chill for 2-3 hours more, or until set
  17. To serve, remove from the tin and slice