Mexican Chocolate and Chilli Tart
Ingredients List :
For The Walnut Pastry
250 g plain flour
50 g ground walnuts
75 g caster suga
150 g softened unsalted butter
1 egg,beaten
For the Filling
2 eggs,beaten
6 yolks,beaten
70 g caster sugar
370 g dark cooking chocolate
1 tsp chilli oil
1 tsp unsalted butter
icing sugar ,to dust tart when finished
Method :
1.
for the pastry, sift the flour into a bowl, add the walnuts, sugar, and butter, and stir until the mixture forms a crumble. Add the egg, stir to bind the ingredients together, and gently knead to a smooth pastry. Cover and chill the refrigerator for at least 4 hours.
2.
Grease a 20-23cm diameter flan case. Roll out the pastry to line the flan case; allow a 1cm overlap. Cover with greaseproof paper, fill with baking beans, and place on a baking sheet.Bake blind for 10 minutes in a preheated oven to 200C/400F/Gas mark 6. If there are any cracks in the pastry, seal with beaten egg and bake for 2 minutes more. Cool.
3.
For the filling, beat together the eggs,egg yolks, and sugar in a bowl. Melt the Chocolate in a bowl over a pan of simmering water(ensuring that the water does not touch the bowl). When it has melted, add the oil and butter and mix well. Stir into the eggs.
4.
Pour the chocolate mixture into the tart shell and bake for 10 minutes until set. Remove from the tin. Dust with icing sugar and serve at room temperature
Ingredients List :
For The Walnut Pastry
250 g plain flour
50 g ground walnuts
75 g caster suga
150 g softened unsalted butter
1 egg,beaten
For the Filling
2 eggs,beaten
6 yolks,beaten
70 g caster sugar
370 g dark cooking chocolate
1 tsp chilli oil
1 tsp unsalted butter
icing sugar ,to dust tart when finished
Method :
1.
for the pastry, sift the flour into a bowl, add the walnuts, sugar, and butter, and stir until the mixture forms a crumble. Add the egg, stir to bind the ingredients together, and gently knead to a smooth pastry. Cover and chill the refrigerator for at least 4 hours.
2.
Grease a 20-23cm diameter flan case. Roll out the pastry to line the flan case; allow a 1cm overlap. Cover with greaseproof paper, fill with baking beans, and place on a baking sheet.Bake blind for 10 minutes in a preheated oven to 200C/400F/Gas mark 6. If there are any cracks in the pastry, seal with beaten egg and bake for 2 minutes more. Cool.
3.
For the filling, beat together the eggs,egg yolks, and sugar in a bowl. Melt the Chocolate in a bowl over a pan of simmering water(ensuring that the water does not touch the bowl). When it has melted, add the oil and butter and mix well. Stir into the eggs.
4.
Pour the chocolate mixture into the tart shell and bake for 10 minutes until set. Remove from the tin. Dust with icing sugar and serve at room temperature
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