Chocolate love-heart tarts

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2


215g frozen Cooks’ Ingredients Puff Pastry Sheet, thawed
1 Cadbury Flake
Flour for dusting
1 tbsp milk
2 tbsp Waitrose Seriously Chocolatey Chocolate Dipping Sauce
2 large scoops Waitrose Butterscotch Dairy Ice Cream


1. Heat the oven to 200°C, gas mark 6. Open out the pastry sheet and cut into 3 even-sized rectangles. Crumble half the Flake over 1 rectangle then place another on top. Crumble over the remaining Flake then top with the third piece of pastry.

 2. On a lightly floured surface gently roll out the pastry (the chocolate will break through a little as you roll) to make a rectangle, roughly measuring 15cm x 30cm. Using a small sharp knife, cut out 2 large heart shapes – don’t worry if they’re a little uneven.

 3. Lift the hearts onto a non-stick baking sheet. Brush with a little milk and bake for 15 minutes until puffed and golden. Leave to cool. Store in an airtight container if making more than a few hours in advance.

 4. Transfer the hearts to a serving plate. Warm the chocolate sauce in the microwave for a few seconds according to the label instructions. Top each heart with a scoop of ice cream, drizzle over the warm chocolate sauce and serve.