Chilli Chocolate Tart with Peanut Praline Recipe from M&S

Chilii Chocolate Tart

This decadent chilli chocolate tart has a little kick to offset the deep, dark ganache filling. Topped with easy peanut praline for texture, this tart recipe from M&S would be perfect to try out for Father’s Day.

Serves 8


For the pastry:
5 cardamom pods
175g plain flour
75g chilled butter
50g caster sugar
1 egg

For the filling:
400ml double cream
1.5 tsp chilli flakes
75g butter
225g Single Origin Colombian Panela Sugar dark chocolate

For the peanut praline:
100g caster sugar
45g roasted and salted large peanuts


For the pastry:
1. Dice the chilled butter.
2. Separate the eggs.
3. Finely chop the dark chocolate.
4. Break open the cardamom pods, shake the black seeds into a pestle and mortar, and crush to a fine powder.
5. Sift the flour into a bowl, stir in the cardamom and rub in the butter until it resembles fine breadcrumbs.
6. Stir in the sugar.
7. Add the egg yolk and mix to a smooth dough, with a little cold water if necessary.
8. Wrap the dough in cling film and chill for 30 minutes.
9. Preheat the oven to 190°C/170°C fan/gas 5.
10. Roll out the pastry and use to line a 20cm loose-based flan tin.
11. Prick the base with a fork. Line with baking parchment and fill with baking beans.
12. Bake for 15 minutes, then remove the paper and beans.
13. Brush the pastry with the egg white. Return to the oven for 5 minutes.

For the filling:
1. Put the cream and chilli flakes in a heavy-based pan.
2. Heat until almost boiling, then remove from the heat and set aside to infuse for 5 minutes.
3. Put the butter and chocolate in a heatproof bowl.
4. Reheat the cream and pour through a sieve onto the butter and chocolate.
5. Stir until the chocolate has melted and the mixture is smooth.
6. Pour the mixture into the pastry case and leave to set at room temperature (about 3-4 hours).

For the praline:
1. Heat the sugar in a heavy-based pan over a low heat, swirling it around occasionally until it’s all melted. Increase the heat and boil until it’s a golden caramel colour.
2. Remove from the heat and tip in the peanuts, swirling them around to coat them in the caramel.
3. Immediately pour the mixture onto an oiled baking sheet and set aside to harden.
4. Using a rolling pin, smash the cooled peanut caramel into small pieces and scatter over the tart once it has set.

chocolate tart




All ingredients are available from Marks & Spencer.

Marks & Spencer offers an extensive range of food and wine. There are 17 stores in the Republic of Ireland. To find your nearest store visit

You may also like...