Chocolate Tart with Chili

Ingredients

• 1 red chili pepper
• 150 g flour
• 100 g butter
• 1 egg
• 1 pinch salt
• flour (for dusting)
• butter (for the baking pan)
• baking paper (for blind baking)
• legumes (for blind baking)
• 30 g mixed nuts (e.g., pumpkin seeds, almonds, pine nuts, hazelnuts)
• 30 g mixed kernels (e.g., pumpkin seeds, almonds, pine nuts, hazelnuts)
• 450 ml whipping cream
• 350 g dark chocolate couverture
• 40 g Butter

Instructions

1. 1.

   Wash, trim and finely chop the chili peppers. Sift flour onto a work surface and form a well in the center. Add butter pieces, egg, salt and half of the chopped chilies; knead quickly into a smooth dough. If needed, add a little cold water or more flour. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Roll out the dough on floured surface. Line a buttered pan with it and form a rim. Place baking paper over the crust and sprinkle legumes on top. Blind bake in the oven for about 20 minutes. Remove, discard the paper and legumes, let the base cool, then lift from the pan.

4. 4.

   Coarsely chop the nuts, toast them in a hot dry pan until fragrant, remove and mix with the remaining chili.

5. 5.

   For the filling, bring cream to a boil and set aside. Chop chocolate and place it with butter in a bowl. Stir in the hot cream while whisking until smooth. Spread over the tart base, let slightly overflow, sprinkle with nut mixture and chill in the fridge for at least 2 hours.