Recipe: Piquante pepper chocolate tart

Ingredients for pastry

300g flour
200g butter, softened
100g castor sugar
1 egg yolk

Method

1. In a bowl, blend butter, sugar and flour until crumbs form. Blend in 1 egg yolk until well combined.

2. Wrap and set in fridge for 1 hour.

3. Spray fluted tart casings with non-stick spray. Work a small amount of pastry into casing until even and 1mm to 2mm thick.

4. Put dried beans in each casing, Blind bake at 180°C until light brown.

5. Remove beans and bake for 5 minutes. Remove pastry when cooled.

Ingredients for filling

300ml fresh cream
300g dark chocolate
1 tsp castor sugar
50g butter, softened
3 tbsp piquante peppers, chopped
15ml milk

Method

1. Scald cream in a sauce pan. Pour over the chocolate, sugar, piquante peppers and butter and stir until smooth.

2. Cool to room temperature and stir in milk to give chocolate a shine.

3. Pour into pastry casings and set at room temperature, not in the fridge.

4. Plate as per image and serve with Dad’s Hat Pennsylvania Port Barrel Finish Rye Whiskey.

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