Mexican Chilli Chocolate Tart 

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Mexican Chilli Chocolate Tart


This tart is truly delicious and just that little bit more interesting than the standard, with the addition of warming spice. Chilli and chocolate — an iconic duo you didn’t know you needed.
Chilli increases blood flow and triggers the release of serotonin in the brain. Chocolate does the exact same thing. In conclusion, this tart will make you happy. You can’t argue with science.

Serves: 8-10


Chocolate Pastry
200 g (7 oz) plain flour
100 g (3½ oz) icing (confectioner’s) sugar
40 g (1½ oz) Dutch cocoa powder
¼ tsp baking powder
¼ tsp flaky salt
120 g (4¼ oz) butter, cold and diced
1 egg
1 egg yolk
Dutch cocoa powder, to serve
Cayenne pepper, to serve

Chilli Chocolate Filling
300 g (10½ oz) dark chocolate, roughly chopped
100 g (3½ oz) butter
3 eggs
110 g (3¾ oz) caster (superfine granulated) sugar
2½ tsp ground cinnamon
1 tsp cayenne pepper
1 tsp vanilla paste
100 g (3½ oz) ground almonds
1 tsp flaky salt


For the Chocolate Pastry, combine the flour, icing sugar, cocoa, baking powder, salt and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add in the egg and egg yolk and pulse again briefly. 


Tip the pastry onto the bench and use your hands to bring together and shape into a 2 cm (¾ in) thick disc. Wrap in cling film and rest in the fridge for 30 minutes. 

Dust the bench lightly with cocoa powder and roll the pastry out until 5 mm (¼ in) thick. Line a 23 cm (9 in) fluted tart tin with the pastry, trimming to 1 cm (½ in) above the top. Freeze for 1 hour. 


Preheat the oven to 170°C (325°F) fan-bake. Place a baking tray on the middle rack to heat up. 


To blind bake the tart shell, spray the pastry lightly with some oil before laying 2 sheets of tin foil over the top in the shape of a cross. Gently press into the base and carefully up the sides of the tart. Fold the excess tin foil over the top of the pastry edges so all the pastry is completely covered. Fill the base of the tart with baking beans if you have some, otherwise rice or dried beans are the perfect substitute. 


Blind bake the tart case for 20 minutes, remove the baking beans and bake for a further 10–15 minutes until the pastry is nice and dry. Remove the tart from the oven, leaving the baking tray in there, and allow to cool to room temperature. 


Reduce the oven temperature to 160°C (315°F) fan-bake. 

For the filling, combine the chocolate and butter in a medium pot and melt over a low heat, stirring continuously and being careful that it’s not catching at the bottom. Set aside to cool momentarily. 


In a large bowl, whisk the eggs, sugar, spices and vanilla until thick and pale; about 4–5 minutes. 


Working by hand, fold the chocolate mixture into the egg mixture and mix until just combined. Add in the ground almonds and salt and fold until fully incorporated. The filling should be thick and glossy. Pour the chocolate filling into the tart case and spread it out evenly using a palette knife. 

Place the tart back into the oven on the heated tray and bake for 20–25 minutes. The edges should be nicely set with a mischievous wee wobble in the centre. 


Cool on the bench to room temperature and then refrigerate for 2–3 hours. 

When you are ready to serve, dust the tart with some extra cocoa powder and cayenne pepper and slice into generous wedges using a hot, dry knife.


Recipe from the book Butter, Butter  by Petra Galler

Published by Allen & Unwin NZ  NZRRP $49.99

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