21 February, 2016
Chocolate tart with chili and orange
We recently had Karl’s crazy choir friends (I hope they will not mind my calling them this, I really like them, but they definitely are not ordinary), and given our recent visit to Italy I planning a dinner inspired with Italian cuisine. I even bought all the ingredients for a tart with mascarpone cream. And then I read a recipe by Marta Gessler in Wysokie Obcasy and changed my plans. The tart turned out great. The chocolate and chilli with a hint of orange is just wonderful.
Just be careful not to overdose the chilli, especially if (like me) you are using the entire, dried chili’s. They look great on pictures, but in real life a very small amount would be sufficient (like half a pepper for the whole tart, finely chopped).
Ingredients
for the crust
- 210g flour
- 150g butter
- 25g sugar
- 20 cocoa powder
- 1 egg yolk
- 2 tsp cold water
for the filling
- 200g dark chocolate
- 200ml heavy cream
- zest from one orange
- 70g honey
- 1 egg yolk
- 40g butter
- Chili (or sea salt)
Instructions
- Mix flour, sugar and cocoa powder
- Add cold butter and first cut it with a knife, then crush it with your fingers.
- Then add the yolk and water and knead into a homogenous ball
- Wrap it up in a plastic foil and place in the fridge for half an hour. Then roll out the dough on a floured surface.
- If you don’t have the time or patience to wait that long, or if you do not like to rolling out part, you can just glue the dough directly on the tart tin by little pieces. Usually this is a job you can easily delegate to children.
- In any case, when the dough is covering the entire tart tin, use a fork to make little holes in the dough.
- Ideally place the tart tin in the fridge for another 30 minutes, I usually don’t have time for this.
- Heat the oven to 200°C
- Place a piece of baking paper on the dough and cover with someting. I use dry lentils. They are reusable until they basically turn into carbon. You can also use special metal or ceramic balls.
- Bake in a heated over for around 10 minutes.
- Remove the paper and the weight and bake for another 5-8 minutes.
- In the meantime prepare the filling.
- Heat up the cream, add honey and orange zest.
- Let it chill a while, then add lightly whisked egg yolk and whisk it all well.
- Add chopped chocolate and stir until it melts.
- Finish by adding the butter and stirring it well again.
- Pour it on the crust.
- Sprinkle some chili on it (or sea salt if you prefer).
- Leave to chill.
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