Chilli Choc Tarts

11 Ingredients

Number of servings

1 1/3 cup plain flour
200milliliter thickened cream
2tablespoons icing sugar
150grams unsalted butter, diced, chilled
100grams beetroot, cooked
4 red long chillies
200grams dark chocolate, chopped
3/4 cup thickened cream, whipped (to serve)
1/2 cup maple syrup
2tablespoons cocoa powder, plus extra, to dust
1/2 cup caster sugar

Nutrition per serving

37% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Nothing warms up a cold evening like chilli, making this delightfully rich treat with a spicy kick perfect for winter nights.

Method

Step 1 of 5

Place flour, cocoa, icing sugar and a pinch of salt in a food processor. Process until combined. Add butter. Process in bursts until crumbs form.

Step 2 of 5

With motor running, add 2-3 tbs iced water and process until pastry starts to form a ball. Transfer to a lightly floured bench and lightly knead until smooth. Shape into a disc and wrap well in plastic wrap. Chill for 20 minutes.

Step 3 of 5

Place cream, chocolate and 2 halved chillies in a saucepan over low heat. Stir until melted. Set aside for 10 minutes to infuse. Remove chilli. Purée beetroot in a food processor until very smooth. Gradually add chocolate mixture until combined. Strain into a jug.

Step 4 of 5

Preheat oven to 180°C. Roll out pastry to 3mm thick. Cut six 15cm rounds and press into 10cm fluted tart tins. Line each with a square of crumpled baking paper. Fill with baking weights or dried beans. Bake for 12 minutes. Remove paper and weights. Bake for 5 minutes.

Step 5 of 5

Fill pastry with chocolate cream. Chill until set. Combine maple syrup and caster sugar in a pan. Slice remaining chillies and add to pan. Simmer until thickened. Serve tarts topped with cream and chilli syrup, and dusted with cocoa.