Chocolate, cherry & chilli tart

Chocolate, cherry & chilli tart

By
From
Cantina
Serves
6
Photographer
Chris Middleton

This decadent tart is perfect with a strong cup of coffee. Why not take the opportunity to try a single origin blend, or try something new? There are so many types of coffee available. When served with chocolate sorbet this dish is elevated to new heights of delectability.

Ingredients

Quantity Ingredient
melted butter, for greasing
flour, for dusting
1/2 quantity Macadamia pastry
Chocolate sorbet, to serve

Filling

Quantity Ingredient
350g dark chocolate
250ml double cream
100ml milk
50ml chilled espresso
1 teaspoon ancho chilli powder
or 1/2 teaspoon regular chilli powder
2 large eggs, lightly beaten
55g caster sugar
200g liqueur-soaked cherries, drained, plus extra for garnish

Chocolate glaze

Quantity Ingredient
60g bitter dark couverture chocolate, or good-quality dark cooking chocolate
125ml Sorbet syrup
2 tablespoons unsweetened cocoa powder

Topping

Quantity Ingredient
smashed amaretti cookies, to garnish
flaked almonds
or Nut praline, make using hazelnuts

Method

  1. Lightly butter and flour a 30 cm tart (flan) tin that has a removable base.
  2. Roll out the pastry between 2 pieces of baking paper, to make a disc large enough to line the prepared tin. Lay the disc in the tin and use your fingers to press and mould the pastry up the side of the tin. Trim off the excess pastry. Rest in the refrigerator for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Cover the pastry shell with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove the baking beans and paper and bake uncovered for a further 5 minutes, or until the pastry is just cooked through. Set aside to cool.
  5. Reduce the oven temperature to 150°C.
  6. To prepare the filling, place the chocolate in a heatproof bowl and set over a saucepan of barely simmering water, ensuring the base of the bowl is not touching the water. Stir occasionally until melted.
  7. Brush the base of the cooled pastry shell with some of the melted chocolate and set aside.
  8. Combine the cream and milk in a small saucepan and bring to the boil over medium–low heat. Remove from the heat and add the remaining melted chocolate, espresso and chilli powder and stir to combine.
  9. Whisk the eggs and sugar together using an electric mixer until pale and creamy. Gradually pour in the hot cream mixture, stirring continuously, to combine.
  10. Place the tart base on a baking tray. Scatter with the cherries and pour in the filling. Bake for 40 minutes, or until just set. Allow to cool to room temperature.
  11. To prepare the chocolate glaze, place the chocolate in a heatproof bowl and set over a saucepan of barely simmering water, ensuring the base of the bowl is not touching the water. Stir occasionally, until melted and the chocolate reaches 40°C on a sugar thermometer.
  12. Warm the sorbet syrup in a small saucepan over medium heat but do not boil. Whisk the cocoa powder into the syrup and warm to 50–55°C. Gradually pour the sorbet syrup into the chocolate, stirring continuously, until the chocolate becomes liquid and shiny. Pour over the tart to cover. Scatter with the smashed amaretti cookies and the flaked almonds or praline, and add a few extra cherries. Set aside for 15 minutes, to set slightly. Slice and serve with the chocolate sorbet.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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