Chocolate and chilli tart with crème fraîche and lime

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This chocolate tart recipe brings together the fresh flavour of lime with the spicy kick of chilli for a zinger of a finish to any meal. This dessert tart from Robert Thompson is a wonderful rich treat that is surprisingly simple to put together.

First published in 2015
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Pastry case

Chocolate and chilli filling

To serve


  • Baking beads
  • 25cm loose-bottomed tart ring
  • Rolling pin
  • Pastry brush


To begin, make the pastry. Sift the flour and icing sugar into a mixing bowl, then stir in the ground almonds. Add the butter and rub together using your hands until the mixture resembles breadcrumbs
Add the egg and mix together, handling as little as possible, until just combined into a dough. Wrap in cling film and rest in the fridge for 1 hour
To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour
Preheat the oven to 190°C/gas mark 5 and lightly grease the tart tin. Roll out the pastry to a 3mm thickness and use to line the tin, pushing it gently into the edges. Line with greaseproof paper and add baking beads
Blind-bake until the pastry is lightly golden, which should take about 10–15 minutes. Remove the baking beans and return to the oven for another 10–15 minutes until the pastry is golden brown
After removing the pastry from the oven, use a pastry brush to glaze the pastry with the egg yolk and return to the oven for 1 minute before setting aside to cool. This will seal the case for the chocolate mixture
Reduce the oven temperature to 150°C/gas mark 2 and place the chocolate in a medium-sized mixing bowl. Pass the infused chilli cream through a sieve into a clean pan and bring to the boil
Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Gradually add the beaten eggs and mix well
Pour the mixture into the prepared pastry case and carefully transfer to the oven. Bake until just set for approximately 15–20 minutes then remove and allow to cool at room temperature
To serve, sprinkle the tart with lime zest, cut with a hot knife and plate with a generous dollop of crème fraîche
First published in 2015

Robert Thompson's cooking is full of character and classical skill.

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