Welcome to Life Images by Jill

Welcome to Life Images by Jill.........Stepping into the light and bringing together the images and stories of our world.
I am a photographer, writer and multi-media artist. Through my blog I am
seeking to preserve images and memories of the beautiful world in which we live and the people in it.



Monday, 26 March 2018

Chocca lotta

It's beginning to feel a bit like Easter around here with Easter eggs and Hot Cross Buns in the shops (well actually they have been in the shops for weeks!), so today I decided to share with you a Chocolate Tart recipe I made a few years ago, and have just searched for again. I haven't made them since, but I think I will have to as they were delicious!

 The recipe says only 20 minutes prep time, but it took me longer than this. So allow 1 hour preparation, 30 minutes chilling, and 35 minutes to cook. 

Here's the recipe: (from Woolworths Fresh magazine, July 2012)
Chocolate Tarts

1 1/2 cups plain flour
1/4 cup cocoa powder
125g butter, chopped
2 eggs
2 pears, peeled, cored, thinly sliced 
2/3 cup cream
200g dark cooking chocolate, roughly chopped
2 tablespoons roughly chopped roasted hazelnuts

 Process flour and cocoa in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add 1 egg and process until mixture comes together.

Turn onto a lightly floured surface and knead until smooth. Divide dough into 6 even portions and form into balls. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 180C. Grease 6 individual loose bottom fluted flan tins (approx 8cm x 2.5cm deep). 

On a lightly floured surface roll each piece of dough out until 3mm thick. Press into pans and trim off any excess dough. Place plans onto a large baking tray. Line each with baking paper and fill with baking beans or dried beans (not that I bother to do this). Bake tart shells for 10 minutes. Remove beads and paper. Bake for 5 minutes more or until pastry is just cooked. Set tarts aside to cool.

Arrange pear slices into each pastry shell. Heat cream in a small saucepan over medium-low heat until small bubbles form around edge. Remove from heat. Add chocolate and stir until melted and mixture is smooth. Cool for 5 minutes. Stir in remaining egg. 

Pour mixture over pears and sprinkle nuts on top. Bake for 15 minutes or until mixture is just set. Stand for 5 minutes before removing from pans. Transfer to a wire rack to cool. Serve warm or cold. 

Sit back and enjoy the compliments. 

If that sounds just a little bit like too much work when you are trying to have a relaxing Easter too, try this recipe instead. 

I've often made a quick chocolate self saucing pudding in winter, but this one is cooked in individual dishes. Have you ever made the one made in a mug in the microwave? I haven't. 

Quick Chocolate Self-Saucing Puddings (recipe from Woolworths Fresh magazine, June 2011)

Prep time: 15 minutes. Cooking time: 30 minutes. Makes 4-8 depending on the size of your pots. 

125g margarine, melted
1/2 cup caster sugar
2 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup milk
3/4 cup caster sugar, extra
2 cups boiling water
2 tablespoons icing sugar
thick cream or ice cream to serve 

Preheat oven to 180C. Grease 8 x 1 1/4 cup capacity ramekins or ovenproof dishes. Stand dishes in a large roasting pan. Whisk melted butter, sugar and eggs in a large bowl. Sift flour and half the cocoa over mixture. Add milk and whisk until smooth. Divided evenly between prepared dishes.

Place remaining cocoa and extra sugar in a bowl. Slowly add boiling water, stirring constantly until well combined. Pour cocoa mixture gently over each pudding. Pour enough boiling water into roasting pan until water comes half way up the sides of the pudding dishes. 

Bake for 30 minute or until puddings are cooked when tested in the centre with a skewer. Sprinkle with icing sugar and serve with a dollop of thick cream or ice cream. 

Here is a pic - they shrunk back from the sides of the dishes when they came out of the oven and started to cool. 

 PS - I had a question about caster sugar which is readily available in Australia, but might not be in your country, or might be called something else. Here is an explanation I found - What is caster sugar and does it make a difference in baking?

Thank you so much for stopping by. If you celebrate Easter I wish you a safe and happy one. Do you have a favourite chocolate recipe? Perhaps you would like to tell us about it in your comments. I value your comments and look forward to hearing from you. I will try to visit your blogs in return. Have a wonderful week.  

You might also like:
Winter days and an energy bar recipe 
Making and photographing blueberry pancakes
Melting moments and hydrangeas in my garden

I am linking up to the link-ups below. Please click on the links to see fabulous contributions from around the world - virtual touring at its best!
Life in Reflection

Hello there! I love reading your comments. If you scroll down to the bottom you can comment too! I would love to hear from you.

If you are a blogger you can also link your blog to Wednesday Around the World at Communal Global.


  1. Oh those chocolate pear tarts must be delicious - and much faster than the pear torte recipe I have. Please tell me is the caster sugar the usual table sugar one used for coffee and tea, or is it a different kind of sugar? Had to laugh about the discussion of your grand sons about the Easter bunny! They must like their candy much:):) A happy Easter to you and thank you for sharing these recipes with All Seasons! (it will be after Easter when getting back to you)

    1. Caster sugar is a finer sugar - here is an explanation - https://food52.com/blog/21097-what-is-caster-sugar-does-it-really-make-a-difference-in-baking

  2. Ohh, these look absolutely delish Jill! And your photos make me want to just grab one off the page! Have a wonderful Easter :) xx

  3. Oh my! These look absolutely heavenly. :-)

  4. Looks rather decadent ... I will save for the future, once we have found the tins in boxes!!!

  5. Thanks for not one but two super gooey chocolate treats to enjoy, the Senior Partner loves chocolate but isn't too keen on chocolate cake maybe one of these will change his mind.
    Thanks for bringing your yummy baked goods to MM tis week.

  6. Had never heard of doing the chocolate and pears together...sounds nice. Thanks so much for sharing the recipe. I will print off and maybe tackle it for something different at Easter. You've made me want to make some eggs and bake. Our Easter this year isn't the usual busy so time is not a problem. Thanks for sharing with Pictorial Tuesday. Have a nice Easter week.

    Peabea from Peabea Scribbles

  7. That first recipe is fascinating, and although I looked twice, I didn't see sugar in the list of ingredients. That really appeals to the diabetic side of me, but I don't have the rest of the ingredients on hand, and doubt if I can get my husband to look for everything although he's going to phone me when he gets to the grocery store this morning.

    An Unfittie's Guide to Adventurous Travel

    1. I double checked too about the sugar. I guess there is cream and chocolate in it!

  8. Even at the early morning hour during which I am reading this post, my mouth is watering. But then can it ever be too early to eat chocolate? Happy Easter to you!!

  9. Jill, Happy Easter to you and yours. Those are great chocolate recipes. We called them Unbaked Cookies in our house. We had them as treats after our bath when we children. Sylvia D.

    1. I like no-bake recipes - so thankyou for sharing!

  10. Those tarts look super easy & super yummy. Happy Easter & thanks for sharing. #TeamLovinLife

  11. Those little pots of pudding look yummy!!!

  12. Oh yum!!! That chocolate tart looks delicious. Chocolate Sauce Pudding takes me back to when I was a kid and my Mum used to make this. It's a great classic dessert. #TeamLovinLife

  13. Yum!!! You'd think I'd have had enough chocolate by now, but it seems my stomach is telling me otherwise. #teamlovinlife


I hope you have enjoyed your visit to my blog. Thank you for stopping by and for taking the time to comment. I read and very much appreciate every comment and love hearing from you. I will try to visit your blogs in return.