• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com