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Recipes » West Indies Chocolate Tart

West Indies Chocolate Tart


Serves 8
Preparation time: 20 minutes, plus chilling
Cooking time: 20 minutes


  • 250ml (8fl oz) single cream
  • 50g (2oz) glucose syrup
  • 1 vanilla pod, split
  • 1 star anise
  • 1 cinnamon stick
  • ½ tsp freshly grated nutmeg
  • 200g (7oz) dark chocolate, broken into pieces
  • 75g (3oz) unsalted butter
  • 1 x blind-baked chocolate shortcrust pastry case, in a 22cm (8½in) square, 3cm (1¼in) deep tart tin

For the nougatine

  • 50ml (2fl oz) milk
  • 125g (4oz) unsalted butter, chopped
  • 50g (2oz) glucose
  • 150g (5oz) golden caster sugar
  • 75g (3oz) toasted flaked almonds
  • 25g (1oz) coffee beans, crushed

To decorate

cinnamon sticks, star anise and cocoa powder

The Caribbean is one of my favourite holiday destinations. Grenada is called the spice island and it grows some amazing spices as well as cacao. In this recipe I’ve combined these fabulous local ingredients. It’s a decadent exotic dessert... with a crunch!


Put the cream, glucose, vanilla pod and spices into a saucepan and bring to the boil. Remove from the heat and set aside to infuse for 10 minutes.

Place the chocolate in a large bowl. Pour the infused cream through a sieve over the chocolate. While the mixture is warm, add the butter and stir very gently using a wooden spoon until blended – it should melt in the residual heat. Don’t over-stir. Pour the mixture into the cooked pastry case and leave to set in the refrigerator.

Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Line a baking sheet with silicone paper.

To make the nougatine, put the milk, butter and glucose into a clean saucepan and heat gently until the butter has melted. Add the sugar and stir until dissolved. Increase the heat until you have a thick syrup, but not a caramel (106°C/222°F on a sugar thermometer, if you have one). Remove from the heat and stir in the flaked almonds and crushed coffee beans. Pour the mixture on to the prepared baking sheet and bake in the oven for 12–15 minutes, or until the nougatine has turned a nice caramel colour.

Leave the nougatine to cool until brittle. Break into large pieces and decorate the tart by pushing pieces of nougatine into the set filling. Decorate further with cinnamon sticks, star anise … and finally with a generous dusting of cocoa powder. A rich crème anglaise flavoured with vanilla seeds and dark rum will be perfect with this indulgence!

Tip: Glucose syrup is widely available now in the baking sections of large supermarkets, in either tubes or small jars.

Taken from Tart it Up published by Mitchell Beazley - © photography by Kate Whitaker

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