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Chocolate chilli tart
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Indulgent chocolate chili tart topped with sweet and spicy chili syrup.
Ingredients:
  • 300g block Dark Chocolate Shortcrust Pastry (see notes)
  • 300ml thickened cream
  • 150ml pure (thin) cream
  • 40.00 gm caster sugar
  • 200g dark chocolate, finely chopped
  • 100g milk chocolate, finely chopped
  • Seeds of 10 cardamom pods
  • 1/2 tsp chilli powder
  • 3 eggs, lightly beaten
  • 27.80 gm glucose syrup (see notes)
  • 220g caster sugar
  • 2 long red chillies, seeds removed, halved lengthways
Instructions:
  • Preheat the oven to 180°C. Grease a 23cm loose-bottomed tart pan. Roll out the pastry to 5mm thick and use to line the pan, trimming any excess. Chill for 30 minutes. Line the pastry with baking paper, fill with rice or pastry weights, and bake for 10 minutes. Remove the weights and paper.
  • In a saucepan over low heat, mix together creams and sugar until simmering. Take the pan off the heat, and stir in chocolates. Grind cardamom seeds into a powder using a mortar and pestle, then add it along with chili powder to the chocolate mixture. Stir until smooth. Let it cool slightly, then add the egg. Pour the mixture into the tart case and bake for 20-25 minutes until just set with a slight wobble in the center. Allow the tart to cool in the pan before serving.
  • To make the syrup, combine ingredients in a pan and gently heat. Simmer until golden for about 25 minutes. Remove from heat, mix in 1/4 cup (60ml) water, and let it cool.
  • Drizzle the spicy syrup over the tart and pair with a scoop of ice cream before serving.

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