Chilli Chocolate Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C. Line a 20cm tart pan with parchment paper.

   Tip: Use a removable bottom for easy release.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and salt. Add the softened butter and mix until well combined.

   Tip: Use a pastry blender or your fingertips for the best results.

3. 3

   Press the mixture into the prepared tart pan and smooth the edges. Bake for 15 minutes.

   Tip: Don't overbake the crust.

4. 4

   In a blender or food processor, combine the chilli paste, sugar, and 1 tablespoon of water. Blend until smooth.

   Tip: Adjust the chilli level to your liking.

5. 5

   In a separate blender or food processor, combine the dairy cream, eggs, and 1 tablespoon of water. Blend until smooth and creamy.

   Tip: Use a hand mixer or whisk for the best results.

6. 6

   Add the chocolate and blend until well combined.

   Tip: Make sure the chocolate is fully incorporated.

7. 7

   Pour the chilli mixture into the baked tart crust. Top with the chocolate cream mixture.

   Tip: Don't overfill the tart.

8. 8

   Refrigerate the tart for at least 4 hours or overnight. Top with chopped nuts before serving.

   Tip: Optional but delicious!

9. 9

   Slice and serve. Enjoy!

   Tip: Perfect for a dinner party or dessert table.

10. 10

    Store any leftover tart in an airtight container in the refrigerator for up to 3 days.

    Tip: Refrigerate before serving for the best results.