This delicious chocolate shortcrust pastry is made with our Dark Chocolate Pastilles and has a rich biscuity texture. Use it to create our Macadamia & Salted Caramel Tart or fill it with Chocolate Creme Patissiere.


  • 80g Haigh’s dark chocolate pastilles
  • 1 tablespoon cocoa
  • 2 cups (300g) plain flour
  • 1/3 cup (75g) caster sugar
  • 130g chilled unsalted butter, diced
  • 1 large egg yolk
  • 2 teaspoons (10ml) milk
  • 1 teaspoon vanilla essence


  1. Pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s dark chocolate pastilles and stir occasionally, until chocolate melts. Remove from heat and allow to cool slightly.
  2. Meanwhile, place cocoa, flour, sugar and butter together in a food processor and pulse until mixture resembles fine breadcrumbs. In a small bowl combine yolk, milk and vanilla, whisking until combined. Using a spatula, add to flour mix and pulse until combined. While the food processor is running, slowly add the melted chocolate until mixture starts coming together as a ball. Remove dough onto a lightly floured surface and bring together as a smooth ball. Flatten into a disk, cover with plastic wrap and refrigerate for 2 hours.
  3. Roll dough on lightly floured surface until 3mm thick, and use to line a tart shell or make rich biscuits.

Note: for recipe inspiration see Haigh's Chocolate, Macadamia & Salted Caramel Tart and Haigh's Creme Patissiere

  1. Dark Chocolate Pastilles