Chilli Chocolate Custard Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my favorite dessert when I want something indulgent but still surprisingly quick to pull together. The combination of dark chocolate and chilli might sound unusual, but trust me, that subtle heat really brings out the chocolate's depth and complexity. I love that dark chocolate is packed with antioxidants, so I can almost convince myself this tart is good for me! The whole thing comes together in under an hour from start to finish, and you probably have most of these ingredients in your pantry already. It's become my go to recipe when I need to impress someone without spending hours in the kitchen.
Ella x
Ingredients
- 250 gdark chocolate
- 200 gcaster sugar
- 4 eggegg yolks
- 120 mldouble cream
- 50 gcocoa powder
- 20 gground chilli(be cautious with spice level)
- 10 gsalt
- 100 gall- purpose flour
- 50 gunsalted butter
- 10 gbaking powder
- 5 gcinnamon powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 20cm (8 inch) tart tin with parchment paper.
Tip: Use parchment paper for an even release.
- 2
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon powder.
Tip: Sift to remove lumps.
- 3
In a large bowl, use an electric mixer to beat the butter and caster sugar until pale and creamy.
Tip: Use on medium speed.
- 4
Beat in the dark chocolate, cocoa powder, and ground chilli until well combined.
Tip: Be careful not to burn the chocolate.
- 5
Beat in the egg yolks one at a time, then stir in the double cream.
Tip: Use a slow speed.
- 6
Gradually add the flour mixture and mix until just combined.
Tip: Don't overmix.
- 7
Pour the batter into the prepared tart tin and smooth the surface.
Tip: Use a spatula.
- 8
Bake for 35 minutes or until the edges are set and the centre is still slightly jiggly.
Tip: Don't open the oven door during baking.
- 9
Remove from the oven and let cool in the tin for 10 minutes.
Tip: Don't touch the surface.
- 10
Transfer to a wire rack to cool completely.
Tip: Let cool completely before serving.
- 11
Once cooled, refrigerate for at least 2 hours before serving.
Tip: Can be served chilled or at room temperature.
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