Recipes / Dessert

Chocolate and chilli tart

Difficulty Easy

30 MIN

In a saucepan

14 Portions

Ingredients

  • Ingredients for shortcrust pastry
  • 350g flour
  • 350g flour
  • 180g cold butter, cubed
  • 1 egg
  • 100g icing sugar
  • 1 sachet vanilla powder
  • 1-2 tablespoons cold water (if required)
  • Ingredients for filling:
  • 400g fresh cream
  • 210g dark chocolate
  • 210g milk chocolate
  • 170g milk
  • 3 eggs
  • 50g sugar
  • CANNAMELA freeze dried chilli to taste
  • Decoration: chocolate curls

Ingredients

  • Ingredients for shortcrust pastry
  • 350g flour
  • 350g flour
  • 180g cold butter, cubed
  • 1 egg
  • 100g icing sugar
  • 1 sachet vanilla powder
  • 1-2 tablespoons cold water (if required)
  • Ingredients for filling:
  • 400g fresh cream
  • 210g dark chocolate
  • 210g milk chocolate
  • 170g milk
  • 3 eggs
  • 50g sugar
  • CANNAMELA freeze dried chilli to taste
  • Decoration: chocolate curls

Partners

Preparation

1

Shortcrust pastry: knead the ingredients, then roll out the pastry to a thickness of about 5 mm and line the mould, lightly greased with butter. Trim the excess pastry on the edge and prick the bottom.

2

Filling: heat 150 g cream with 30 g sugar. Flavour with 3 teaspoons of CANNAMELA freeze dried chilli and leave for 20 minutes before straining.

3

Heat the remaining cream and pour over the two types of chopped chocolate placed in a bowl. Add the chilli cream too, then stir and leave to cool.

4

Beat the eggs with the remaining sugar. Dilute with milk while stirring.

5

Pour the egg mixture over the chocolate mixture.

6

Fill the pastry shell with the filling.

7

Bake the tart at 180° for 40 minutes. Lower the oven temperature to 160° and bake for another 26/28 minutes.

When the tart is baked, remove from the oven.

8

Decoration: garnish the centre of the tart with the chocolate curls and a sprinkling of CANNAMELA freeze dried chilli along the edges.