Spiced Chocolate Tart

Spiced Chocolate Tart topped with star anise served on a slate
  • 8 servings
  • 1 hour to chill, 45 minutes to prepare
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  • 250g dark chocolate, chopped
  • 300ml whipping cream
  • 2 cinnamon
  • 10 cardamom pods, split
  • 4 cloves
  • 4 star anise
  • Pinch chilli flakes
  • 1 Edlers Sweet Pastry Case
  • To decorate
  • 6-8 star anise
  • 2 cinnamon sticks
  • 1tbsp pistachio nuts, chopped


A richly spiced and decadent chocolate tart recipe, made super simply with a ready made case!


  1. Place the chopped chocolate into a large glass bowl.
  2. Place the cream and spices into a heavy based saucepan.
  3. Bring the cream to the boil then reduce to a simmer. Simmer for 3 minutes.
  4. Set to one side allowing the flavour to infuse for 30 minutes.
  5. After 30 minutes, return the pan to the heat and bring back to the boil.
  6. Place a fine sieve over the bowl of chopped chocolate and strain the hot cream onto the chocolate. Allow to stand for 1 minute. Discard the spices.
  7. Stir the mixture slowly to encourage the chocolate to melt. Stir to form a glossy mix.
  8. Place the sweet pastry case onto a baking tray.
  9. Pour the chocolate mixture into pastry case. Place in the fridge for a minimum of 1 hour.
  10. To serve, remove the tart from the fridge 15 minutes before serving. Decorate with the star anise, cinnamon sticks and chopped pistachio nuts.