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Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


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Filtering by Tag: Vanilla

Choc Recipe: Raspberry Chocolate Mini Tarts

Alison Campbell

These crunchy chocolate crust tarts filled with vanilla bean-flecked cream cheese and topped with fresh whole local raspberries and milk chocolate curls are the ultimate afternoon tea treat. :)


For the Chocolate Cookie Crust
3/4 cup of unsalted butter
3/4 cup of icing sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups of plain flour
1/4 cup of cocoa powder
3/4 teaspoon salt

For the Creamy Filling
5 large egg yolks
3 tablespoons of cornstarch
1 packet (225grms) of cream cheese, softened and cut into cubes
1/2 teaspoon vanilla extract
1 1/4 cups of full cream milk
6 tablespoons granulated sugar
1/2 vanilla bean, split and scraped

For the Topping
170 grms of fresh raspberries
2 tablespoons of granulated sugar
1 tablespoon of cornstarch
Milk chocolate for curling


For the Crust: Cream butter with icing sugar until smooth and lighter in colour. Add egg and vanilla and beat to combine. Combine flour, cocoa powder and salt in a medium bowl. Add flour mixture to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.Lightly flour a work surface and roll out dough to approximately 3mm thick. Use a plastic lid to mark 8 circles. Cut them out with a paring knife and press into muffin tray. Prick each shell all over with a fork and freeze 30 minutes. Preheat oven to 160°C/325°F. Line the chilled shells with foil and fill with dried beans or rice. Bake 15 minutes. Remove the foil. Bake 5 minutes longer, or until crusts are no longer shiny. 

For the FillingCombine 1 cup milk, 3 tablespoons sugar and vanilla bean in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

For the Topping: Place sugar and 1/2 cup raspberries in a small saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Fold remaining berries into cooked, cooled mixture.

For the Assembly: Whisk cream filling until smooth and spoon into tart shells. Smooth surface and top with berries. Garnish with dark chocolate curls and serve.

Serves 8 tarts