Chocolate Truffle Torte

An indulgent no-bake truffle torte inspired by James Martin with free printable recipe.

A Slice Of Chocolate Truffle Torte on a white plate

Chocolate Truffle Torte

On Friday I bought the May edition of the BBC Good Food Magazine and drooled over the photograph of James Martin's Truffle Torte.

So I decided to give it a go. It's heavenly, but only have a small slice! It's very rich and chocolatey! I changed the recipe a little and used digestive biscuits.

Adapting the recipe

I adapted this recipe when I made the torte the second time and replaced the rum with orange juice (my partner Graham hates alcohol in desserts) and it worked really well. Orange and chocolate goes so well together.

Next time I make the torte I will put double the biscuits and treble the butter quantity, to give it a cheesecake style base, as the base was very crumbly.

I will also impose some portion control over Graham, who has no sense of when he has had enough. The torte was so delicious that he kept helping himself to more and is now suffering for his greed!

sliced deep chocolate cheesecake

chocolate tart, chocolate torte, chocolate truffle, chocolate cake, rich chocolate dessert
British, vegetarian, vegan
Yield: 10 

Chocolate Truffle Torte

A rich chocolate torte with a mousse like chocolate filling with a touch of rum.
prep time: 20 minscook time: total time: 20 mins


25g/2 tbsp butter, plus some for greasing,
100g/ approx 7 digestive biscuits (or Graham crackers)
400g/1lb dark chocolate 
4 tbsp glucose syrup
4 tbsp rum
a pinch of salt
568ml/2 1/2 cups double cream (heavy cream)
1 tbsp cocoa powder, to dust


  1. Line a 23 cm cake tin with baking paper, but grease it too or spray with cake release spray. 
  2. Gently melt the butter or dairy free spread in a small pan. 
  3. Crush the biscuits in a bowl then pour in the melted butter and mix well before spreading over the base of the tin in an even layer.
  4. Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water or the chocolate could seize). Leave it until the chocolate has melted. Stir it then  take it off the heat and leave it to cool a little. Remember that bowl will be hot so use an oven glove.
  5. In another bowl beat the double cream until just beginning to thicken, then fold half of the cream into the chocolate mixture, then fold that mixture into the rest of the cream. When  it is blended and smooth, spoon it into your prepared cake tin. Tap the tin gently to even the mixture out, then cover with clingfilm and chill overnight in the fridge.
  6. Just before serving, run a warm knife round the edge of the tin to loosen the torte and remove from the mould really carefully.
  7. Dust with cocoa powder before serving.
  8. Serve with berries and whipped cream (or coconut cream).
  9. Enjoy!


Time does not include chilling time. A few hours or overnight is best.
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Created using The Recipes Generator

If you like this chocolate torte, you may also like my deep chocolate cheesecake.

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Veggie Shepherd's Pie

A simple recipe for a vegetarian shepherds pie, which is a traditional Scottish dish

vegetarian shepherds pie  

It was a glorious afternoon here in Scotland. So I made the most of the sun by settling down in the garden with my book and a cat for company, it was great!

I came in at around 6 o'clock and started pondering on what to make for dinner. After a quick browse through the fridge and freezer, I decided to make a veggie shepherd's pie.

What is Shepherds Pie?

Shepherds pie and the very similar cottage pie are traditional Scottish dishes. Cottage pie was made from beef and shepherd's pie from mutton or lamb. Both were peasant dishes using scraps of meat or lamb, teamed with onions and carrots (staple Scottish crops) in a rich gravy, topped with mashed potato. I say topped with mashed potato, but before potatoes arrived on the bonnie banks of Scotland, these pies were topped with pastry
Vegetarian shepherds pie has 243 calories and 0.5g saturated fat per portion

veggie shepherds pie, vegetarian shepherds pies, vegan shepherds pie, veggie cottage pie, vegetarian cottage pie, vegan cottage pie, homemade pie, easy vegetarian recipe, vegetarian mince
British, Scottish, vegetarian, vegan
Yield: 4
vegetarian shepherd's pie

Veggie Shepherd's Pie

A hearty vegetarian version of an classic British shepherd's pie. Serve with a selection of steamed vegetables for dinner.
prep time: 5 minscook time: 35 minstotal time: 40 mins


1 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 carrot, chopped
500g mushrooms, finely chopped 
500g vegetarian mince
1 pint vegetable stock (3 vegetable stock cubes)
2 tbsp vegetarian worcestershire sauce
1 tbsp tomato puree
a good grinding of salt and pepper


  1. Saute the onion and garlic in the olive oil for a few minutes, add the carrots and cook
    until tender.
  2. Add the mushrooms and cook for another few minutes. Add the soya mince, give it a good mix in and then add the vegetable stock. 
  3. Cook down for 20 minutes and then add the worcestershire sauce and tomato puree. 
  4. Cook for a further 10 minutes and season with salt and pepper. Go easy on the salt as the stock can be quite salty. 
  5. Spoon into an ovenproof dish and top with mashed potato. Brown under the grill.
  6. Enjoy!
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Created using The Recipes Generator

How much does a veggie shepherds pie cost to make?

Veggie shepherd's pie is a really frugal comfort dish. I priced this shepherd's pie using supermarket ingredients. It costs £1.03 per person when serving 4 people.

1 tbsp olive oil = 5p
1 onion = 10p
1 large carrot = 10p
500g mushrooms = £1.25
500g frozen vegetarian mince = £1.75
2 tbsp veggie Worcestershire Sauce = 24p
1 tbsp tomato puree = 3p
900g potatoes = 60p

Total = £4.12 
( 4 servings x £1. 03)

(prices correct 2007)

Scottish cottage pie with a sliced potato topping

If you like my veggie shepherd's pie, you may also like my Scottish cottage pie, which I topped with sliced potato.

Balsamic Tomato and Feta Tart

close up of balsamic, tomato and feta cheese tart

So, on with the blog!

Why Tinned Tomatoes?

I am starting this blog to encourage myself to try new recipes and to encourage myself to be more adventurous. Too many of my recipes start with a tin of tomatoes (hence the name). Of course tomatoes are much more healthy for you when they are cooked. You can read more about that in this CNN article.

Puff Pastrty Tart

I'm starting by sharing an old favourite of mine, a puff pastry tart. I used ready rolled puff pastry as it is such good quality and so convenient and I added feta to the basic tomato tart (because I had a block sitting in my fridge), but if you are vegan you could use a vegan feta alternative.

You are going to love this tart. Cooking the tomatoes with the balsamic vinegar gives them a whole new pop of flavour. You will be hooked once you try it.

This tart is absolutely delicious!

homemade tart, puff pastry tart, balsamic tomatoes, vegetarian tart, vegetarian pie, tomato tart, feta tart, quick dinner, quick vegetarian recipe, easy vegetarian recipe
lunch, dinner
mediterranean, vegetarian
Yield: 4

Balsamic Tomato and Feta Tart

A simple puff pastry tart that is easy to put together and makes a really good vegetarian main course when served with baby potatoes and salad or vegetables.
prep time: 10 minscook time: 20 minstotal time: 30 mins


1 packet of pre-rolled, ready-made puff pastry
1 tub / 250g cherry tomatoes
100g feta cheese (or vegan greek cheese), crumbled
2 tbsp pesto (standard or dairy free)
1 handful fresh basil, torn
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp milk (or olive oil) for brushing the pastry


  1. Preheat the oven to 190c/375f/Gas 5.
  2. Saute the cherry tomatoes in a hot pan (no oil) until the skin begins to crack, then pour in the balsamic vinegar and cook for a minute more. Remove from the pan and set aside.
  3. Roll out a sheet of pastry on a pre-heated oven tray.  Score a line all the way around the pastry a couple of centimetres in from the edge, to make a border. This will allow the edge of the pastry to puff up.
  4. Spread the pesto on the pastry, being careful not to go over your scored line. Next, scatter the tomatoes and feta and basil across the pastry. 
  5. Brush around the edge with milk (or oil) for a golden finish. Finally, drizzle with a little  olive oil, then bake for 15 - 20 minutes until the pastry is golden and puffy.
  6. Serve with a dressed salad and baby potatoes.
  7. Enjoy!
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Created using The Recipes Generator

June 2018

Just doing a wee update. 

I now have lots of tarts you can try. There's my easy Meditteranean tart you can see above (yes my photography has improved considerably since I started this blog in 2007), my brie, potato and mushroom tart which proved rather popular, my beet, chive and asparagus tarts, and my puff pizza pies with pesto, which you have to try. Such a quick and easy way to make pizza and my wee boys loves them.

If you are looking for something sweeter, try my chocolate peanut butter and banana tart or my green mango curd tart which is made with shortcrust pastry.

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