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Eric Lanlard’s West Indies Chocolate Tart


P&O Cruises Food Hero Eric Lanlard shares his recipe for an indulgent chocolate tart with a spicy West Indies kick

P&O Cruises Food Hero Eric Lanlard

Serves: 8




For the sweet chocolate pastry:
150g butter, cut into small cubes

6 tbsp icing sugar, sifted

2 egg yolks

200g plain flour

2 tbsp cocoa powder

2 tbsp water


For the flavoured ganache:

300g cream

50g glucose syrup

200g dark chocolate, melted

70g unsalted butter

1 tsp vanilla paste

1 star anise

1 tsp ground cinnamon

½ tsp freshly grated nutmeg


How to make

  1. Start by making the pastry: rub the butter, flour, cocoa and icing sugar together in a bowl using your fingertips until you get a breadcrumb consistency
  2. Make a well in the mixture, add the egg yolks and water and mix together
  3. Wrap the mixture in cling film and leave to rest in the fridge for an hour
  4. Roll out the pastry and line a tin, then blind bake for 25 minutes at 180oC
  5. Now begin making the ganache by warming the cream, spices and glucose syrup together
  6. Allow them to infuse for 10 minutes, then pour over the melted chocolate using a sieve
  7. When the mixture is lukewarm, gently add the butter with a wooden spoon without over mixing
  8. Now fill the pastry shell right to the top with the ganache mix
  9. Leave to set in the fridge, but serve at room temperature


Get a masterclass from the expert - watch this video of Eric Lanlard making his West Indies Chocolate Tart >

Find out more about P&O Cruises Food Heroes >

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