Roasted Sichuan Peppercorn Chocolate Tart with Spiced Orange Cream

Name: Roasted Sichuan Peppercorn Chocolate Tart with Spiced Orange Cream
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Ingredients: 200 g all-purpose flour; 100 g unsalted butter, cold and diced; 50 g powdered sugar; 1 large egg yolk; 1 tbsp cold water; 200 g dark chocolate (70% cocoa), chopped; 150 ml heavy cream; 1 tbsp roasted Sichuan peppercorns, ground finely; 2 tbsp unsalted butter, softened; Zest of 1 large orange; 200 ml heavy cream (for orange cream); 2 tbsp powdered sugar; 1/4 tsp ground star anise; 1/4 tsp ground cinnamon; 1 tbsp fresh orange juice; 1 tsp vanilla extract; Pinch of salt

A dark chocolate tart infused with roasted Sichuan peppercorns offers a floral citrus heat, balanced by silky orange cream spiced with star anise and cinnamon.

Prep30 minCook35 minTotal65 minServes8Difficultymedium

Method

How to make it

01
Preheat oven to 180°C (350°F).
02
Make the tart dough by combining flour, powdered sugar, and a pinch of salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
03
Add egg yolk and cold water, mixing until the dough just comes together. Flatten into a disk, wrap in plastic, and chill for 15 minutes.
04
Roll out the dough on a lightly floured surface to fit a 23 cm (9-inch) tart pan. Press the dough evenly into the pan and trim edges.
05
Blind bake the crust by lining with parchment paper and filling with pie weights or dried beans. Bake 15 minutes, then remove weights and bake an additional 5 minutes until golden. Cool completely.
06
Warm 150 ml heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and stir in ground roasted Sichuan peppercorns. Let steep 10 minutes.
07
Strain the cream to remove solids and return it to the pan. Add chopped dark chocolate and 2 tbsp butter, stirring until smooth and glossy.
08
Pour the chocolate mixture into the cooled tart shell. Refrigerate at least 1 hour until set.
09
Prepare the spiced orange cream by whipping 200 ml heavy cream with powdered sugar, star anise, cinnamon, vanilla extract, orange zest, and orange juice until soft peaks form.
10
Serve slices of tart topped with a dollop of spiced orange cream.

From the editor

Cooking tips

Roast Sichuan peppercorns in a dry pan over medium heat for 2-3 minutes to bring out their aroma before grinding.
Chill the tart dough well to prevent shrinking and maintain a crisp texture.
Use a fine mesh strainer when infusing cream to ensure smooth texture without gritty peppercorn bits.
Store leftover tart covered in the refrigerator for up to 3 days to maintain freshness.

Published June 23, 2026