Chocolate and chilli tart with crème fraîche and lime

  • Dessert
  • medium
  • 8
  • 60 minutes, plus resting and infusion time


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Pastry case

  • 250g of plain flour
  • 100g of icing sugar
  • 35g of ground almonds
  • 125g of unsalted butter, plus more for greasing
  • 1 egg
  • 1 egg yolk

Chocolate and chilli filling

To serve

To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together
  • 250g of plain flour
  • 100g of icing sugar
  • 35g of ground almonds
  • 125g of unsalted butter
Add the eggs and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour
To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour
Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads
Blind bake at 190˚C/gas mark 5 until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes
After removing the pastry from the oven, use a pastry brush to glaze it with the egg yolk. This will seal the case for the chocolate mixture
To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well
Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate
To serve, slice the tart with a hot knife and plate with a dollop of crème fraiche and the zest of the lime
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