Chocolate Crumble Tartlet


Sweet Dough

  • 500g Fresco Pancake Mix
  • 125g Cold Butter
  • 2pcs Whole Egg
  • 60ml Water


  • 45g Fresco Pancake Mix
  • 5g White Sugar
  • 25g Butter


To make the Sweet Dough, mix the Fresco Pancake Mix and cold butter into a fine powder. Add the egg and water and combine slowly. Do not overmix.
Shape the dough into a smooth ball and cover in clear film and refrigerate the sweet dough 1 hour before use.
To make the Crumble Topping, combine the Fresco Pancake Mix and sugar.
Add the cold butter into the mixture until a fine powder texture is achieved. Refrigerate until needed.
To assemble the Chocolate Crumble Tartlet, use 25g sweet dough, 30g Fresco Chocolate Fudge, and 25 to 30g crumble topping in a 3” tartlet mold.
Pre-heat the oven to 180°C and bake for 15 to 18 minutes.