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Chilli Chocolate Valentine's Tart Recipe

Chilli Chocolate Tart

Preparing a home-cooked meal is a great way to show someone you care. You can tell when a dish has been prepared with love, and time and effort has gone into every bite. That’s why food is so central on Valentine’s day, with romantic dinners taking centre stage.

You don’t want to overstretch yourself in the kitchen, so don’t choose a menu that’s going to keep you in the kitchen all night! Keep your starter and main simple, and make dessert your pièce de résistance.

Dessert can be very sensual, with tantalising flavours and spoon-licking textures that are perfect for sharing. This recipe for Chilli Chocolate Tart created by is ideal. With a rich indulgent chocolate and chilli ganache to fire up your tastebuds, and creamy Mascarpone and grapefruit Chantilly for balance, while keeping things zesty. Your Valentine is sure to go head over heels for this mouth-watering dish.

Dishes similar to this one are taught as part of our Diplôme de Pâtisserie programme. If you're interested in learning more, book a consultation with one of our advisors.

Makes 4 individual tarts
Preparation time:
Cooking time:
Total time:


Chocolate short crust pastry
  • 190 g all-purpose flour
  • 100 g butter, cold and diced
  • 10 g cocoa powder
  • 5 g salt
  • 5 g sugar
  • 50 g egg
  • 30 ml water
Chocolate chilli ganache
  • 200 g whipping cream
  • small pinch of sea salt
  • 1/3 fresh red chilli
  • 230 g dark chocolate (70%) melted
  • 15 g olive oil
Mascarpone grapefruit Chantilly
  • 200 g mascarpone
  • 500 g whipping cream
  • 2 vanilla pods, scraped out
  • ¼ pink grapefruit zest
Optional decorations
  • fresh pink grapefruit
  • chocolate decorations
  • orange marmalade



In a bowl mix the flour and cold diced butter to a sandy texture.

Add cocoa powder, salt and sugar to the flour and butter mixture. In a separate bowl mix the egg and water, then combine with the other ingredients to make a dough.

Roll out the dough between baking paper to a maximum thickness of 2 – 3 mm, then chill until firm.

Once firm, cut out a disc of dough and line a tart ring.

Bake blind at 175°C for 10 minutes, then remove the baking beans and continue cooking until dry.

Chocolate chilli ganache

Warm the whipping cream with salt and chili. Allow to infuse.

Pour in the melted chocolate and emulsify with a spatula.

Add the olive oil and mix again.

Mascarpone grapefruit Chantilly

Mix the mascarpone with vanilla, grapefruit zest and a little bit of cream to soften.

Whisk the whipping cream to medium peak.

Carefully fold the whipped cream into the mascarpone mix.


Pour the ganache inside the cooked tart case. Place in the fridge to set until firm.

Once set, remove from the fridge.

Serve either with a quenelle of mascarpone Chantilly cream or with the Chantilly piped on top.

Optional: decorate with chocolate/fresh pink grapefruit/orange marmalade.

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