Divine Chocolate Valentine’s Tart for Two

In the lead up to Valentine's Day, here's a fantastic recipe from Divine Chocolate that appeared in a previous issue of Women Together. It's the perfect treat to share with your other half this February!


Divine Chocolate Valentine’s Tart for Two

Serves 2

Preparation and baking time: 15 - 17 minutes


1 pack ready-rolled all butter puff pastry
100g Divine 70% Dark Chocolate
100ml double cream
1 tbsp honey or golden syrup
1 tsp double cream + sprinkling of granulated sugar 

To decorate:
3-4 medium strawberries
60g Divine White Chocolate
50ml double cream
Icing sugar or chocolate shavings to decorate (optional)


  1. Preheat the oven to 220C (200C Fan).  Unroll puff pastry and cut out a heart shape with a knife and transfer heart to a heavy tray lined with baking paper. You will probably get two small hearts out of one packet of pastry - keep the rest for another use or make two tarts.

  2. Score a 1cm border on the inside edge of the heart, then prick within the border with a fork. Brush the edge of the tart with a little double cream and sprinkle with a little granulated sugar. Bake for 10-12 minutes or until the pastry is puffed and golden.

  3. Gently press down middle of the tart to flatten the area you scored. Leave to cool completely. Chop chocolate into small pieces and place in a heat proof bowl. Put double cream and honey in a small saucepan and heat until small bubbles appear around the edge – do not boil. Pour the hot cream over the chocolate and leave for two minutes.

  4. Use a balloon whisk to gently stir the chocolate, starting from the centre of the bowl and slowly increasing your motion outwards until the chocolate is melted and glossy. Leave to cool slightly. Once slightly cooled, spread enough chocolate ganache inside the pastry to fill the tart.

  5. Hull the strawberries then slice lengthwise from the top down. Cut a small ‘v’ at wide end to create a heart shape. Decorate the tart with the strawberry hearts.

  6. Chop white chocolate into very small pieces into a heat proof bowl. Gently heat the double cream and pour over the chocolate. Leave to stand and then stir gently until the chocolate melts. Cool until it is still pourable. Drizzle over the tart and sprinkle with a dusting of chocolate shavings or icing sugar.

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