Hayden Quinn's chilli chocolate tart

Name: Chilli chocolate tart
Yield: 8
Ingredients: 1 2/3 cups (250g) plain flour, sifted; 2 tbs pure icing sugar, sifted; 125g unsalted butter, chopped, chilled; 1 egg, lightly beaten; 2 tsp vanilla bean paste; Salt flakes, fresh raspberries and creme fraiche, to serve; 150g dark (70%) chocolate, chopped; 2/3 cup (150g) caster sugar; 1/2 cup (50g) dark cocoa powder, plus extra to dust; 1 tsp ground cinnamon; 1/2 tsp chilli powder; 2 1/2 cups (250g) hazelnut meal; 200g unsalted butter, chopped, chilled; 1 tsp finely grated orange zest; 6 eggs

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by Hayden Quinn

Sep 18, 2019

Add a little zing to your dark choc cravings with this chilli chocolate tart recipe.

1 2/3 cups (250g) plain flour, sifted
2 tbs pure icing sugar, sifted
125g unsalted butter, chopped, chilled
1 egg, lightly beaten
2 tsp vanilla bean paste
Salt flakes, fresh raspberries and creme fraiche, to serve

Filling

150g dark (70%) chocolate, chopped
2/3 cup (150g) caster sugar
1/2 cup (50g) dark cocoa powder, plus extra to dust
1 tsp ground cinnamon
1/2 tsp chilli powder
2 1/2 cups (250g) hazelnut meal
200g unsalted butter, chopped, chilled
1 tsp finely grated orange zest
6 eggs

Method

1.

Place flour, sugar, butter and a pinch of salt in a food processor and pulse until it resembles breadcrumbs. Add the egg and vanilla, and pulse until dough comes together. Turn onto a clean work surface and form into a disc. Enclose in plastic wrap and chill for 15 minutes to firm up.
2.

Meanwhile, for the filling, whiz the chocolate, sugar, cocoa, cinnamon, chilli and hazelnut meal in a food processor until finely ground. Add butter and zest, and whiz until combined. Add eggs in two batches, whizzing after each addition, until combined. Chill until needed.
3.

Roll out pastry on a lightly floured work surface until 5mm thick. Use to line a deep 26cm loose-bottomed tart pan. Trim pastry edges and freeze for 30 minutes to rest
4.

Preheat oven to 200°C. Line tart with baking paper and fill with pastry weights. Bake for 10 minutes, then remove weights and paper. Bake for a further 2-3 minutes until dry to the touch.
5.

Spoon filling into tart shell and level surface. Place tart on a baking tray and bake for 35-40 minutes until the pastry is golden and the filling is firm to touch. Stand on a wire rack to cool.
6.

Remove tart from pan. Dust with extra cocoa and sprinkle with salt. Serve with berries and creme fraiche