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This Months Recipe by David Brealey


Chocolate Honey Tartlets

This tried and tested recipe has been used at many a dinner party. I really like its simplicity, but the quality of the ingredients is key. The Pidy pastry cases are an excellent time saver and are also very versatile. Pidy offer a very wide range of pre-baked pastry cases and all I have tried so far have been excellent and have saved me so much time.

I have made this ganache using my current favourite chocolate from Callebaut which is from their single estate range. The Alto el Sol has a fantastic fruity flavour which I think works really well with the blossom honey. This recipe also works well with both milk and white chocolate. For a lighter summer alternative, why not try a white chocolate version with vanilla and raspberry.

The honey is used only to compliment the flavour of this ganache as the chocolate has a very unique flavour which I did not want to take away from. However the Driedopple flavour compounds work very well and even rose oil with dark chocolate.

I have decorated with a Belcolade white chocolate, but the world is your oyster! Cocoa powder works well, fresh fruit or even more elaborate choc decorations.

This recipe is so very simple and takes only 10 – 15 minutes to make and a little time to set.

Perfect for that last minute dinner party or for a busy cafe.

Pidy 135 Sables 8.5cm pastry cases (10 or 12 for this batch size) Product Code: P.TARBS8.5
Honey Ganache.
210g Double Cream
40g Butter
55g Rowse Blossom Honey Product Code: S.BLOS14
255g Callebaut “Alto el Sol Perou “Single Plantation Chocolate 65% Cacao Product Code: CB.ALTO4x2

X605 Belcolade white Chocolate easimelt Product Code: B.X6OE20

Please put the product code into the search function on our website,, for full details.


  • Place the pre-made Pidy pastry cases on a baking tray . 
  • Temper a small amount of the white chocolate and put to one side.
  • Bring the cream and butter to the boil. (give your white chocolate a stir so it doesn't start to set on you!!)
  • Pour the cream and butter onto the chocolate. Leave for 30 seconds then stir until the chocolate has melted. Add in the honey and stir in. (at this stage you would add any of the flv compounds or rose flvs etc)
  • Pour the ganache into the pastry cases and gently tap them down to get a smooth finish.
  • Place a small amount of the tempered white chocolate in the centre of the tart and using a cocktail stick or the tip of a sharp knife swirl the white chocolate to the desired pattern.
  • Place in a cool area or refrigerator for about 1 hour.

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