Scorched Almond Tartlets

Chocolate tartlet shells filled with roasted almonds and creamy dark chocolate ganache, topped with a scorched almond and a touch of edible gold leaf for a five-star finish.

Showstopping doesn’t have to be time-consuming

These Scorched Almond Tartlets are the ultimate blend of elegance and ease. They look like they belong on a fancy high tea stand — and taste like it too — but they’re deceptively simple to make. With roasted almonds hidden in rich dark chocolate, crunchy scorched almond garnish, and a little golden glam, they’re the kind of treat that makes people think you’ve gone to much more effort than you actually have. Win-win.

Simple steps to deliciousness

Start with store-bought chocolate tart shells — trust me, they’re tiny and fiddly, and making them from scratch just isn’t worth the time. (You can find a link to the ones I used in the ingredients list.)

Next, pop a couple of roasted almonds in each shell.

Then, whip up a batch of silky dark chocolate ganache. I used a 45% cocoa solids block to strike that perfect bitter-sweet balance. A little butter in the mix adds gloss and that melt-in-the-mouth richness we all love.

Once the ganache is poured and set, top each tartlet with a scorched almond plus a touch of edible gold leaf for that luxe finish.

Why You’ll Love These Tartlets

• Really easy: No baking, no fuss. Use store-bought tartlet shells and you’re halfway there.
• Delicious texture combo: Crunchy nuts, silky ganache, crisp shell — perfection in one bite.
• Perfect for parties or afternoon / high tea: They’re mini, they’re fancy, and they pair beautifully with a cuppa.
• Glamorous enough for special occasions: The edible gold leaf adds instant wow-factor.

Final Thoughts

These little tartlets are so incredible easy that they’re destined to be your reliable go-to sweet treat. Whether you’re hosting an afternoon tea, bringing a plate to a party, or just treating yourself to something special, these Scorched Almond Tartlets tick all the boxes: simple, stunning, and seriously good.

Good to know

• Use digital scales to ensure accuracy
• Stick to cream with a maximum of 35% fat per 100ml, anything higher and it will affect the texture of the ganache

Other recipes to try

Salmon Cucumber Brioche Bites

Lemon Tartlets with Pistachio Meringues

Chicken Finger Sandwiches

Goat’s Cheese Tartlets

Little Raspberry Jelly Cakes

Ingredients for Scorched Almond Tartlets

Chocolate tartlet shells – Use pre-made sweet shortcrust shells. I like these ones from Confiletas that are available at most supermarkets. They come in packs of 12 and measure 4cm in diameter. You will need two packs for this recipe.

Dark chocolate – Containing 45% cocoa solids– the higher the cocoa solids the more bitter and less sweet. Don’t go any higher for this recipe – it is supposed to be a sweet treat afterall!

Pure cream – Look for one with no more than 35% fat and no thickeners like gelatine. It will be quite runny which is perfect.

Unsalted butter – Preferred but not essential. If you only have salted butter then that will be OK.

Whole, unsalted roasted almonds – These are the ones with the skin on that have been dry roasted for maximum flavour.

Scorched almonds – Roasted almonds covered in milk or dark chocolate. There are lots of brands available at your local supermarket. I’ve used these ones from Menz for my recipe.

Edible gold leaf – Use a single sheet or buy a jar of flakes. Purchase from your local baking supply shop. See FAQs below for alternatives.

How to Make Scorched Almond Tartlets

Line a tray with paper towels.

Place the tartlet shells on top – this will stop them moving around when you are pouring the ganache.

Add 2 whole almonds to each shell. Arrange them so they are flat on the bottom as this will make it easier to pour the ganache. Set aside for now.

Make the ganache

Soften the butter and set aside. It should be soft enough that your finger leaves an indentation in it when pressed.

Finely chop the block of chocolate and place it in a medium sized, microwave-safe mixing bowl.

Heat the cream in a saucepan until hot but not boiling, stir so the heat is evenly distributed.

Pour the hot cream over the chocolate and leave for 1 minute.

Take a spatula and stir from the middle to the outside, until all the chocolate has been incorporated.

Add the softened butter. Whisk until no specks remain. The ganache should look glossy.

Troubleshooting: If you can still see little lumps of chocolate or unmelted butter, place the bowl in the microwave and give it a short burst of 10 seconds on full power (HIGH). Stir thoroughly until no lumps remain.

Fill the tartlet shells

Transfer the mixture into a jug. Stir.

Slowly pour the ganache into the tartlet shells leaving a tiny gap at the top. Repeat with remaining tartlets.

Place the tartlets in a sealable container lined with paper towel. Add the lid then put the tartlets in the fridge. Leave to set for 2-3 hours.

Garnish the tartlets

Remove the tartlets from the fridge.

Press a scorched almond into the top of each one.

Dab a tiny bit of water on top of the scorched almond. This will help ‘stick’ the gold leaf to the chocolate surface.

Top with edible gold leaf. Let them come to room temperature for 30 minutes before serving. Enjoy your delicious Scorched Almond Tartlets.

FAQs about Scorched Almond Tartlets

I can’t find chocolate tartlet shells: You can use the sweet shortcrust ones instead. They will still look and taste amazing!

I can’t find gold leaf. What can I use instead?: Edible gold glitter or lustre dust or a dusting of cocoa powder. Just leave out the step where you add the little dot of water to the scorched almond as it’s not necessary.

Or you can add a floral touch if you prefer. The very tiny purple flowers that make up a sprig of lavender are really pretty and contrast well against the chocolate. Just add a little blob of leftover ganache on top of the scorched almond then the flower so they stick.

How far ahead can I make these?: These are best made up to 3 hours ahead of serving to allow them to set. Don’t leave them any longer or else the tartlet shells will get too soft.