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Chilli Chocolate and Caramel Tart

18 Mar 2018

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Finish and My Kitchen Rules have partnered again this year to bring you another delicious recipe fit for a 5-star restaurant. Bring out your inner chef and impress your guests with Matt and Aly’s recipe for a family favourite with a twist: chilli chocolate and caramel tart.

Team: Matt & Aly
Name: Chilli Chocolate & Caramel Tart
Prep: 30 mins (+1 hour chilling)
Cook: 30 mins
Serves: 8


110g plain flour, plus extra, to dust
50g cold butter, diced
½ tsp salt

150g caster sugar
150ml thickened cream
80g butter, chopped
1 pinch of salt

200g dark chocolate, finely chopped
125ml (½ cup) thickened cream
1 tsp chilli powder

150ml thickened cream
40g (¼ cup) icing sugar mixture
2 tbs brandy


  1. To make pastry, place all ingredients in a food processor and process until mixture resembles fine crumbs. Add 1½ tbs iced water and process until mixture just comes together. Shape dough into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 180C and lightly grease a 19cm fluted tart pan.
  3. Bring pastry to room temperature. Using a lightly floured rolling pin, roll out dough on a lightly floured work surface and press into prepared pan. Trim edges. Cover pastry with baking paper and fill with dried beans or rice. Bake for 15 minutes, then remove beans or rice and paper and bake for a further 15 minutes or until base is dry. Cool completely.
  4. To make caramel, place sugar and 2 tbs water in a medium heavy based saucepan over medium heat and stir, without boiling and using a wet pastry brush to brush any stray grains on side of pan back down into mixture, until sugar dissolves. Bring to the boil. Boil, uncovered and without stirring, until mixture begins to turn light golden brown. Carefully whisk in butter and cream and cook, stirring, until smooth. Set aside to cool slightly, then pour into tart shell. Refrigerate until set.
  5. Meanwhile, to make chocolate topping, place chocolate in a bowl. Heat cream and chilli powder in a saucepan until hot. Pour mixture over chocolate and stir until smooth. Cool slightly and then pour into tart shell over caramel. Refrigerate until set.
  6. To make brandy cream, whisk all ingredients together until soft peaks form.
  7. Remove tart from tin and cut into slices. Place on serving plates and serve with brandy cream to the side.

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