This chocolate tart recipe brings together the fresh flavour of lime with the spicy kick of chilli for a zinger of a finish to any meal. This dessert tart from Robert Thompson is a wonderful rich treat that is surprisingly simple to put together.
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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
350ml of double cream
150ml of milk
3/4 tsp chilli flakes
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
1 egg yolk
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
400g of 70% dark chocolate
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
1 dollop of crème fraîche
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