Chilli chocolate and raspberry tart

November 1, 2015 (Last Updated: January 25, 2017)
Chilli chocolate and raspberry tart

We’re having a passionate affair with this delectable chilli chocolate and raspberry tart! 

Chilli chocolate and raspberry tart

Serves: Makes 1 tart
Cooking Time: 1 hour plus extra for setting


  • Pastry

  • 200g cake flour
  • 100g (½ cup) sugar
  • 120g butter, cubed
  • 1 large egg
  • 1 large egg yolk
  • 2 red chillies, seeded and very finely chopped
  • Filling

  • 500ml (2 cups) fresh cream
  • 45ml (3 tbsp) Grand Marnier liqueur
  • 400g 70% dark chocolate,roughly chopped
  • 50g butter
  • 250g fresh raspberries, to serve



To make the pastry, combine the flour and sugar in a bowl. In another bowl, cream the butter and gradually mix in the egg, yolk, chilli and flour mixture. Work until you have a smooth dough. Wrap in plastic and refrigerate for 1 hour.


Preheat the oven to 180°C.


On a lightly floured surface, roll out the dough to fit a 22cm tart tin. Prick the base all over with a fork and bake blind for 15 minutes. Remove the beans and bake for a further 5 minutes. Remove from the oven and allow to cool in the tin.


For the filling, pour the cream and Grand Marnier into a saucepan. Bring to the boil over medium heat, then remove and set aside.


Put the chocolate and butter in a heatproof bowl and strain in the hot cream mixture. Stir until smooth and well combined.


Place the cooled pastry case on a serving dish. Pour in the filling and leave to cool completely in the fridge.


To serve, arrange the raspberries on top of the tart and slice.

Send this to a friend