• We’re having a passionate affair with this delectable chilli chocolate and raspberry tart! 

    Chilli chocolate and raspberry tart

    Serves: Makes 1 tart
    Cooking Time: 1 hour plus extra for setting

    Ingredients

    • Pastry

    • 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
    • Filling

    • 500ml (2 cups) fresh cream
    • 45ml (3 tbsp) Grand Marnier liqueur
    • 400g 70% dark chocolate,roughly chopped
    • 50g butter
    • 250g fresh raspberries, to serve

    Instructions

    1

    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.

    2

    Preheat the oven to 180°C.

    3

    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.

    4

    For the filling, pour the cream and Grand Marnier into a saucepan. Bring to the boil over medium heat, then remove and set aside.

    5

    Put the chocolate and butter in a heatproof bowl and strain in the hot cream mixture. Stir until smooth and well combined.

    6

    Place the cooled pastry case on a serving dish. Pour in the filling and leave to cool completely in the fridge.

    7

    To serve, arrange the raspberries on top of the tart and slice.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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