I am not going to pfaff about with what is on the inside of the front cover. There are other things to make, and I may get to those later, but to start with I just could not go past the cover recipe. I have often lamented about the glorious cover recipes with desserts on the front and wanting to make them but no one to cook for. It hasn't changed but this time around I didn't care I decided that I would just make it. I have frozen a few slices to see if that will work. I have some to go to the office and finally some to go to a friend. Although, my friend isn't keen on chilli so I am not sure how she is going to go I guess her hubby will get it all if it is too strong for her. I will suggest freezing if it has too much of a kick for her. I had thought about reducing the amount of chilli in the recipe but I really wanted to make it as it.
Talking about that, I didn't make it completely according to the recipe as I didn't make the chilli syrup to drizzle over it. Well, that is not exactly true. I did try to make the syrup but something went horribly wrong. I wasn't really sure what it was initially. I had a jar of glucose syrup in the cupboard, which I admit, had been there a while. After I ended up with a weird lumpy mess I had a look at the jar and it was use by 1996! I knew it had been around a while but not quite that long. After tasting the tart I don't think that the syrup was really necessary anyway.
I made this recipe over two days starting with the dulce de leche ice cream that goes with this and finishing with the tart. It wasn't difficult it was just a bit time consuming. I made everything from scratch, so it added a bit to the time. I will post the ice cream recipe in a different post.
I will start out with my recipe for the dark chocolate pastry I used. I cannot get the recommended Careme pastry so I made my own.
Dark Chocolate pastry
1 1/4 c flour
1/3 c dark cocoa (I used Plaistowe from the supermarket)
1/4 c caster sugar
125 g cold butter, chopped
1 tsp vinegar
1 - 2 tbsp water
Add flour, cocoa and sugar to Thermomix bowl (or food processor) mix 5 sec on sp 4.
Add butter 10 sec on sp 4 or until it resembles breadcrumbs.
Whisk together egg, vinegar and 1 tbsp water. Add to flour mixture, knead closed lid position for 30 sec, checking to see if further liquid required. I did add the extra 1 tbsp water.
Wrap in plastic, set aside. If hot place in fridge, if cold on the counter will be fine.
Line 23cm tart tin, place in freezer for 10 min. Remove and fill with baking paper and pie weights (or rice) and bake for 10 minutes at 180 C, then remove weights and bake for a further 10 minutes.
Chocolate Chilli Tart
adapted from Valli Little
300 ml thickened cream
150 ml pure cream
2 tbsp caster sugar
200 g dark chocolate, finely chopped
100 g milk chocolate, finely chopped
Seeds of 10 cardamom pods, ground
1/2 tsp chilli powder
3 eggs, lightly beaten
Bring creams & sugar to a simmer then remove from heat and add chocolate, cardamom & chilli and stir until smooth. Cool a bit and then add eggs. Pour into tart case and bake for 20 -25 min. Cool in pan.
I had enough chocolate custard for two ramekins and baked them too. The hit of chilli seemed stronger in them than the tart.