Method

• 1.
  For the tart, place flour, icing sugar and cocoa in a bowl and stir to combine. Add butter and rub together to fine crumbs. Combine egg yolk with 2 tbs iced water and add to the centre of the bowl. Bring the dough together until smooth. Enclose in plastic wrap and chill for 2 hours.
• 2.
  Roll out pastry on a cocoa-dusted work surface to a 3mm thick round. Line the base and side of a 24cm round, loose-based tart pan, trimming the excess. Chill for 30 minutes.
• 3.
  Preheat the oven to 200°C. Line pastry with baking paper and baking weights, and place tart on a baking tray. Bake for 20 minutes or until almost dry, then remove weights and paper, and bake for a further 5 minutes or until dry.
• 4.
  Reduce the oven to 150°C.
• 5.
  For the filling, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Remove from heat and stand to cool slightly.

• 6.
  Place cayenne, cinnamon, eggs and sugar in a stand mixer fitted with the whisk attachment and whisk until thick and pale. Fold into chocolate mixture, then sift over flour and stir until well combined. Pour into tart shell and bake for 25 minutes or until edges are set with a gentle wobble in the centre. Cool to room temperature, then chill for 1 hour until set.
• 7.
  Dust with cocoa powder and extra cayenne to serve.