Chilli & Orange-Infused Dark Chocolate Tart
Photo: Supplied
This one is another dessert for the sophisticated palate (if my 11 year old sister Zarah loves this combo, so should you). It has nutmeg, cinnamon, sea salt, chilli & orange zest to create a spicy warm tart that’s just far too easy to make. (Only about 15 mins of actual work).
PASTRY
sweet short-crust pastry, this can be found in the freezer section of the supermarket
FILLING
250ml double cream
125ml full-fat milk
250g dark chocolate, preferably Whittakers
a generous pinch of sea salt
50g soft brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon chilli powder
¼ teaspoon nutmeg
2 oranges, zested
2 eggs
GARNISH
cocoa powder, for dusting
chilli flakes
oranges, sliced
- Preheat oven to 180ºC fan forced
- Drape the pastry over a pie dish and poke the bottom with a fork.
- Follow instructions on the packaging on how to blind bake the pastry (e.g. place parchment paper and rice and bake for 10 mins, then remove rice and parchment paper and back for extra 5 mins)
- Meanwhile prepare the filling. Pour the cream and milk into a large saucepan and gently heat, until the mixture is almost boiling.
- Finely chop the chocolate and stir it into the cream until it is fully melted. Add the sea salt, sugar, cinnamon, chilli powder and zest of one orange, and nutmeg. Place filling aside to cool for 5 minutes.
- Once the filling has cooled down, whisk together the eggs and stir them in.
- When the tart case is ready, pour in the chocolate filling and return to the oven.
- Bake for 18-20 minutes, or until the filling has just set around the edge but the middle is still a little wobbly.
- Remove from the oven and leave to cool for at least an hour before serving.
- Serve dusted with cocoa powder, some orange zest, chilli flakes and orange segments
