Tuesday 6 December 2016

Chili dark chocolate tart

90 minutes to prepare Serves 10

All you need is love. And sleep.
But mostly chocolate.


A brand new recipe signed by Ernst Knam: the chili dark chocolate tart.

Chocolate and chili are not going to disappoint you...but of course, we want to use chili peppers responsibly in order to avoid this cake becoming a torture rather than a pleasure.
Follow our instructions, you will taste a real treat!!!

Here are ingredients for a 10-serving recipe (24-cm diameter baking pan):


For the pastry

200 g flour 00
125 g sugar
125 g butter
40 g cocoa powder
1 egg
1/2 sachet vanilla baking powder

For the stuffing

3 egg yolks
1 vanilla bean
250 g  cow milk 
50 g sugar
25 g potato starch
250 g fresh milk cream
350 g chopped 70%-cocoa dark chocolate
10 dry chili peppers

For the garnish

apricot jam

  1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
  2. Stir in the egg, then mix again. Finally add flour, cocoa powder and vanilla baking powder, all sifted. Knead it again
  3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
  4. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
  5. Move on to the filling preparation: pour the milk into a saucepan with the vanilla pod engraved lengthwise and bring to a boil
  6. Meanwhile, beat eggs with sugar until stiff for about 15 minutes
  7. Incorporate sifted potato starch to the mixture. Whisk well
  8. Pour everything into the saucepan with the hot milk. Let the custard to thicken over medium heat, stirring constantly to avoid lumps
  9. Pour the custard into a bowl and sprinkle with granulated sugar to prevent skin from forming over the surface. Let it cool down
  10. Grind chili peppers in a food processor and sift the powder you obtain to be sure no seeds are included
  11. Grease and dust the baking pan with cocoa powder, then cover bottom and sides with half of the pastry cut into a flattened disc-shape, about 5 mm thick
  12. Start preparing the chocolate ganache: pour the milk cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil it. It just needs to get hot: the cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove
  13. Scoop the chopped dark chocolate into the cream. Stir gently to distribute the chocolate through the cream and let it sit for a few minutes to give the chocolate time to soften and melt
  14. Stir the mixture with a wooden spoon, stir and let it cool down. Then, add the chili pepper powder and stir again. Finally, mix well the chocolate ganache with the custard
  15. Pour the chocolate custard into the pastry pan and level well
  16. Take the remaining pastry and roll it out thin and even. Cut the dough into 2 even strips, 2 cm wide, using a blunt knife or a pizza wheel
  17. Lay out the strips of the pie dough on top of the filling, with about 3 cm space between them
  18. Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about 1 cm over the sides. Fold back the rim of the shell over the edge of the strips, and crimp to secure
  19. Bake the cake at 180° for 35 minutes. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done)
  20. Let the cake to cool down completely, then transfer it on a serving platter and brush the apricot jam over the cake

Nutrition Facts are detailed in the table below. Data is provided per serving.

Chocolate doesn't ask stupid questions.
Chocolate understands.

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