Recently I have been getting my baking on, and tried out a recipe based on one of my favourite chocolate combinations. I have had the idea in my head for such a long time, but it is one of those recipes that I really overcomplicate in my mind, therefore never get round to actually trying it. The other day I had a huge baking/ cooking day for the blog and knew that this was the day I had to make this tart. Personally, I would always choose a chocolate tart over chocolate cake… I find them so much more indulgent and I always feel like they have so much more flavour. They work best with crisp thin shortcrust pastry and luxury intense dark chocolate, of course without a ‘soggy bottom’ as Mary Berry would say. To make this tart more interesting and enjoyable, I have added chilli and lime, as well as a sprinkling of sea salt on top. This many ingredients seemed like it might be a bit too much to begin with, but I decided to just go for it and wow did it pay off. It is a tart that packed a punch and is utterly delicious. It is the kind of tart that will be a real crowd pleaser for chocolate lovers… however maybe not for children. The chilli does come through a lot, which I love as I am a spice fan. Obviously, for those of you who are not into spice, you could simple half the amount of chilli or even just not use it at all. Chocolate and lime will still work beautifully together. The tart looks really appealing which I always find really important as it makes me feel so proud of what I have produced. I am all about pretty bakes, but obviously they also have to taste good. The tart isn’t overly complicated to make, and just needs quite a bit of time to set in order to set.
Chocolate, Chilli & Lime Tart
Serves: 8 generous slices
Baking Time: 15 mins
Setting Time: Overnight
400g shortcrust pastry // sprinkling plain flour // 300ml double cream // 3tsp caster sugar // 300g dark chocolate // 3 limes, juice and zest // 2tsp mild chilli powder // extra lime zest // 1tbsp chilli flakes
To begin with, preheat your oven to 180 degrees (160 fan). Grease a round tart tin with butter and flour your work surface. Roll out the pastry until it is about the same depth as a pound coin. Place the pastry in the tart tin and press into all the edges so it is even. Cut around the edge so that the pastry is just in the tin and not hanging out. Poke holes in the bottom of the pastry with a fork all over, evenly distributed. Place greaseproof paper over the pastry and place some baking beans in the tart. Once the pastry is covered, place in the oven for 15 minutes.
Whilst the pastry cooks, in a saucepan on a medium heat, gently heat the cream and sugar until bubbling. Once boiling and bubbling on the surface, take off the heat and break in the dark chocolate into the cream. Stir in the chocolate until completely melted. Then, add the lime juice, zest and chilli powder. Set aside to cool completely. Remove the pastry from the oven and set aside next to the chocolate so they can both completely cool. This often takes about an hour for me because my kitchen can get so hot! Once cooled, pour the chocolate mixture into the pastry case and spread out evenly. Top with some chilli flakes, lime zest and a few sea salt flakes. Place in the fridge overnight. I like my chocolate tarts to be really firm and set, however if you like yours more gooey, I would only leave for a few hours.
– enjoy –
This recipe is entirely my own.