Three words, Chocolate Chilli Tart. Lets just kick-on shall we.
Ingredients. Makes enough for 1 greedy person. Or 16 polite dinner party guests
Pastry
250g Plain Flour
100g Icing Sugar
50g Ground Almonds
125g Butter
1 Egg
Filling
400g Dark Chocolate, chopped
150g Butter
1tsp Cayenne Pepper, plus extra to serve
2tsp Chilli Flakes
2 eggs
110g Icing Sugar
100g Plain Flour
Method
1. Pastry - Put the flour, icing sugar, butter and ground almonds into your food processor and pulse a few times until you get the classic breadcrumb consistency. Don't tell anyone, but it works just as well as using your hands as log as your down over do it so it gets too warm.
2. Add the egg to combine, use a little water if more liquid is required and then form into a ball and pop in the fridge for about an hour. This really does help
3. Preheat the oven to 200 degrees fan, or equivalent. Roll the pastry out to about 4mm think and line a prepared tin, about 20cm in diameter. Sorry, but chill again for 30 minutes
4. Add a layer of baking paper and baking beans, I use pebbles from a beach in Scotland, and blind bake for 15 minutes. Remove the beans / pebbles and paper and give it another 5 minutes if not golden brown. Leave to cool
5. Turn the oven down to 150 degrees fan or equivalent
6. Filling - Melt the chocolate and butter together, however you feel best - in a bowl over simmering water, a microwave if you own one or like me, very gently straight in the pan (but that's probably another thing not to pass on)
7. Remove from any heat source and add the cayenne, chilli flakes, sugar and eggs. Give it a jolly good bashing with a whisk to get some air in then add the flour. Combine fully and pour into the pastry case
8. Bake for 20 minutes until semi firm with a gentle wobble
9. Best served cold, annoyingly, so wait, dust with a little extra cayenne and dollop of crème fraîche on the side
10. You made it!
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