Chilli Chocolate Custard Tart

Instructions

1. 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. 2

   In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon powder.

   Tip: Sift to remove lumps.

3. 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. 4

   Beat in the dark chocolate, cocoa powder, and ground chilli until well combined.

   Tip: Be careful not to burn the chocolate.

5. 5

   Beat in the egg yolks one at a time, then stir in the double cream.

   Tip: Use a slow speed.

6. 6

   Gradually add the flour mixture and mix until just combined.

   Tip: Don't overmix.

7. 7

   Pour the batter into the prepared tart tin and smooth the surface.

   Tip: Use a spatula.

8. 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. 9

   Remove from the oven and let cool in the tin for 10 minutes.

   Tip: Don't touch the surface.

10. 10

    Transfer to a wire rack to cool completely.

    Tip: Let cool completely before serving.

11. 11

    Once cooled, refrigerate for at least 2 hours before serving.

    Tip: Can be served chilled or at room temperature.