DAY 23
The big question is: If you make this today, will it last until December 25? Experience says "no" but then you might have more willpower than this household!
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Chocolate chilli tart
- 300g block Careme dark chocolate shortcrust pastry
- 300ml thickened cream
- 150ml pure (thin) cream
- 2 tbsp caster sugar
- 200g dark chocolate, finely chopped
- 100g milk chocolate, finely chopped
- 10 cardamom pods, seeds only
- ½ tsp chilli powder
- 3 eggs, lightly beaten
- Chilli syrup
- 1 tbsp glucose syrup
- 1 cup (220g) caster sugar
- 2 long red chillies, seeds removed, halved lengthways
Method:
►Preheat the oven to 180C and grease a 23cm loose-bottomed tart pan.
►Roll out pastry until 5mm thick, then use to line pan, trimming excess. Chill for 30 minutes.
►Line with baking paper and fill with rice or pastry weights, then bake for 10 minutes. Remove weights and paper.
►Meanwhile, combine creams and sugar in a pan over low heat and bring to a simmer. Remove from heat, add chocolates and set aside.
►Grind cardamom seeds in a mortar and pestle until a powder, then add to chocolate mixture with chilli powder and stir until smooth. Cool slightly, then stir in egg.
►Pour into the tart case and bake for 20-25 minutes until set but with a slight wobble in the centre. Cool tart in the pan.
►For syrup, place ingredients in a pan over low heat. Bring to a simmer, then cook for 25 minutes or until golden.
►Remove from heat, stir in 1/4 cup (60ml) water and cool.
►Drizzle the chilli syrup over the tart. Service with ice-cream.
Recipe: Country Women's Association
