There’s nothing better than a slice of dessert and a warm cup of tea to end an exciting meal. But let’s be honest: chocolate is nothing new, right? So, why not spice up this indulgent dish with a twist of ? If you’re feeling daring and want to try something new, then keep reading for a for a chocolate and chili tart that’s sure to satisfy your sweet and spicy cravings.

Ingredients
For the crust:
– 1 cup all-purpose flour
– ½ cup unsalted butter, chilled and diced
– ¼ cup granulated sugar
– Pinch of salt
– 1 egg, beaten

For the filling:
– 8 oz. semisweet chocolate, chopped
– 1 cup heavy cream
– 1 tsp. chili powder
– ⅛ tsp. cayenne
– Pinch of salt
– 2 eggs, beaten

Instructions

1. Begin by preparing the crust. In a large bowl, whisk together flour, sugar, and salt. Add the diced, chilled butter and mix it with the dry ingredients with a pastry cutter, fork, or your fingers until the mixture becomes course. A few chunks of butter are fine.
2. Add the beaten egg and mix until the mixture becomes a soft dough. If it’s too dry, you can add a few drops of cold water. Roll the dough into a ball, wrap it tightly with plastic wrap and chill in the refrigerator for 30 minutes.
3. Preheat the oven to 375°F. Take the dough out of the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Transfer the dough to a 9-inch tart pan with removable bottom and trim the edges. Prick the bottom of the dough with a fork and let it chill again for 20 minutes.
4. Cover the dough with parchment paper and fill it with dried beans, ceramic weights, or rice. Bake it for 15 minutes, then remove the parchment paper and the weights and return it to the oven for an additional 10 minutes until it’s lightly golden. Set aside and let it cool.
5. For the filling, bring heavy cream to a boil in a small saucepan. Once it starts to boil, remove it from the heat and immediately add chopped chocolate, chili powder, cayenne pepper, and salt. Whisk the mixture until everything is melted and smooth, then let it cool for 5–10 minutes.
6. Beat the eggs in another bowl, then whisk them to the cooled chocolate mixture. Pour the filling into the tart crust and bake it for 25-35 minutes or until the edges firm up, but the center is still slightly soft.
7. Let the tart cool completely at room temperature before slicing and serving. You can also serve it with a scoop of vanilla ice cream or whipped cream.

The chili powder in this recipe adds a slight kick to the tart, balancing out the sweetness of the chocolate. The cayenne pepper is used sparingly, just enough to be noticeable without overwhelming the flavor. However, if you like it spicier, you can adjust the amount of chili powder and cayenne pepper according to your taste.

In conclusion, this recipe for chocolate and chili tart is perfect for those who want to challenge their taste buds and try something out of the ordinary. It’s a dessert that brings together the heat and sweetness that we never imagined would complement each other perfectly. So, why not give this recipe a go and see what your tastebuds will say? Happy Baking!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!