We’re having a passionate affair with this delectable chilli chocolate and raspberry tart!
Chilli chocolate and raspberry tart
- 200g cake flour
- 100g (½ cup) sugar
- 120g butter, cubed
- 1 large egg
- 1 large egg yolk
- 2 red chillies, seeded and very finely chopped
- 500ml (2 cups) fresh cream
- 45ml (3 tbsp) Grand Marnier liqueur
- 400g 70% dark chocolate,roughly chopped
- 50g butter
- 250g fresh raspberries, to serve
To make the pastry, combine the flour and sugar in a bowl. In another bowl, cream the butter and gradually mix in the egg, yolk, chilli and flour mixture. Work until you have a smooth dough. Wrap in plastic and refrigerate for 1 hour.
Preheat the oven to 180°C.
On a lightly floured surface, roll out the dough to fit a 22cm tart tin. Prick the base all over with a fork and bake blind for 15 minutes. Remove the beans and bake for a further 5 minutes. Remove from the oven and allow to cool in the tin.
For the filling, pour the cream and Grand Marnier into a saucepan. Bring to the boil over medium heat, then remove and set aside.
Put the chocolate and butter in a heatproof bowl and strain in the hot cream mixture. Stir until smooth and well combined.
Place the cooled pastry case on a serving dish. Pour in the filling and leave to cool completely in the fridge.
To serve, arrange the raspberries on top of the tart and slice.