Chilli and Chocolate Tart Recipe with Peanut Chipotle Brittle Recipe

Chilli and chocolate tart with peanut chipotle brittle

  • serves 12
  • A little effort

A rich, fruity dark chocolate like those from Papua New Guinea will go very well with the chilli. The chilli flavour in this should be an underlying buzz rather than a real kick of heat, so don’t be tempted to add too much



  • shortcrust pastry 375g
  • double cream 600ml
  • chilli flakes 1-2 tsp
  • butter 100g
  • 72% dark chocolate 300g, finely chopped 
  • 30% milk chocolate 50g,  finely chopped


  • golden caster sugar 200g
  • salted peanuts 50g, finely chopped
  • chipotle chilli powder a pinch 


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 20-22cm tart tin (at least 3-3.5cm deep) with the pastry, rolling it as thinly as you can. Bake blind for 15 minutes, remove the paper and bake again for 10 minutes until the pastry is cooked through.

  • Step 2

    Heat the double cream to just below boiling point. Add the chilli flakes and leave for 5 minutes. Reheat and pour through a sieve onto the butter and chocolates and stir until smooth. Keep stirring until the mixture looks shiny then pour into the tart shell. Leave to set at room temperature – it should take about 3 hours.

  • Step 3

    To make the brittle, put the sugar in a pan over a medium heat and slowly melt it, swirling the pan to keep the colour even. Once it reaches a golden brown, add the peanuts and chipotle and swirl everything together. Pour the brittle onto a baking sheet and leave to set on a chopping board or heatproof surface. Spread it out quickly to a thin layer with a palette knife. Once the brittle has cooled and set, break it into small pieces and decorate the tart.

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Nutritional Information

  • Kcals 713
  • Fat 56.7g
  • Saturates 31g
  • Carbs 42g
  • Fibre 3.9g
  • Protein 6g
  • Salt 0.6g