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Chilli Chocolate Tart
Recipe by Christina Batista
- Steps
- Ingredients
Steps
- Preheat oven to 200C
- Place flour, ground coffee, salt and 20g of the caster sugar in a food processor and pulse to combine. Add 120g butter and blend until mixture resembles fine breadcrumbs. Slowly add milk, pulsing until mixture comes together. Wrap pastry in plastic wrap and refrigerate for 15 minutes.
- Roll out pastry to 2mm-thick, then line tart pans. Cover with baking paper and fill with baking beans. Return to the fridge for a further 10 minutes to rest.
- Bake tart shells in oven for 15 minutes until dry and light golden. Remove beans and baking paper, and continue to cook for a further 20 minutes or until golden. Remove from oven, and set aside to cool completely.
- Meanwhile, place chocolate in a heatproof bowl set in a saucepan of barely simmering water, stirring occasionally until melted. Add cream and remaining 60g butter, and stir until well combined. Evenly divide mixture among tart shells. Refrigerate for 30 minutes or until set.
- Pulse almonds in a food processor until roughly chopped. Transfer to a frying pan set over medium heat, and toast for about 3 minutes until light golden. Add 30g caster sugar, and continue to cook for 2-3 minutes until sugar has melted and turned golden. Carefully spread mixture onto a tray lined with baking paper, and set aside for about 20 minutes until set. Transfer to a mortar and pestle and pound until crushed. Set aside
- Meanwhile, add remaining 125g caster sugar, chilli and 125ml (½ cup) water to a small saucepan, and place over medium heat. Bring to the boil, then reduce heat to a simmer. Cook for 4 minutes or until slightly thickened. Strain, reserving candied chilli slices to serve.
- Release tarts from pans, and place on plates. Drizzle with syrup, and garnish with praline and candied chilli slices. Serve with whipped cream on the side.
Notes
Makes 6 tarts.
You will need 6 x 12cm fluted tart pans for this recipe.
