Cinnamon Tea and Chocolate Salted Caramel Tartlets

This decadent recipe from the QVB magazine was put together by Katie Quinn Davies features Haigh’s Chocolate and Tea leaves from The Palace Tea Room.


  • 1 packet carême chocolate short crust pastry
  • 300ml thickened cream
  • 1 tablespoon Cinnamon tea
  • 300g fine chopped dark chocolate
  • 70g unsalted butter, cubed
  • 4 free-range egg yolks
  • Dulche de leche (caramel sauce)
  • Maldon sea salt flakes
  • Cacoa for dusting 
  • Whipped cream to serve 


  • Preheat oven to 200 C. Grease four 10cm x2 cm non-stick, round individual tartlet tins.
  • Line each pastry tin with chocolate pastry, trim edges and prick base. Line each tartlet shell with baking paper and fill with baking beans, blind bake in over for 15-20 minutes then remove and set aside.
  • Remove baking paper and baking beans

TO make the filling:

  • Add cream into a saucepan alone with the tea and simmer gently for 15-20 minutes taking care not to boil the cream. Strain cream and discard tea leaves.
  • Place cream into a saucepan along with butter and chopped chocolate, allow to melt over low heat, stirring constantly until mixture is a thick, glossy sauce. Vigorously beat in egg yolks one at a time.

To Make tartlets:

  • Add 1 tablespoon of Dulche De Leche into the base of each tartlet shell, sprinkle with a pinch of sea salt.
  • Evenly distribute the chocolate sauce on top of the caramel in each shell and bake in the oven for 35-40 minutes or until filling is set.
  • Remove tartlets from oven and transfer to fridge to chill for 2 hours before serving
  • To serve: Dust with cacao powder and an edible tea flower.



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