Milk chocolate tart with nutmeg pastry

Preparation info
  • Serves


    • Difficulty


Appears in
A Whisper of Cardamom

By Eleanor Ford

Published 2024

  • About

Chocolate tarts tend to be dark, decadent and as rich as Croesus. For something sweeter and more delicate, a milk chocolate custard is the way to go, but the risk is to veer towards cloying. The reason this recipe works is that nutmeg’s fragrant astringency both cuts the sweetness and enhances the choc. Be generous with it.


For the nutmeg pastry

  • 170 g (6 oz) plain flour
  • 45 g (


First make the pastry. Combine the flour, icing sugar, nutmeg, salt and butter in a food processor. Pulse the mixture to crumbs. Add the water and half of the beaten egg and pulse again just until the pastry starts to clump together. Turn the pastry out onto a work surface and form into a flat disc, working it as little as possible. Wrap in cling film and refrigerate for at least an hour (or ov