Chilli Chocolate Tart – Surfing The Menu Next Generation – Dan Churchill and Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**

ChilliChocTart 10065

Chilli Chocolate Tart – Hayden Quinn

1 2⁄3 cups plain flour, sifted

2 tablespoons pure icing sugar, sifted

125g unsalted butter, chilled and chopped

1 egg, lightly beaten

2 teaspoons vanilla paste

sea salt flakes, to serve

fresh raspberries and crème fraiche, to serve

 

Filling

150g dark chocolate (70% cocoa), chopped

2⁄3  cup caster sugar

1⁄2 cup dark cocoa powder, plus extra to dust

1 teaspoon ground cinnamon

1⁄2 teaspoon ground chilli

250g hazelnut meal

200g unsalted butter, chilled and chopped

1 teaspoon finely grated orange zest

6 eggs

 

 

 

1   Process the flour, sugar, butter and a pinch of salt in a food processor in short bursts until mixture resembles breadcrumbs.
Add the egg and vanilla and process, again in short bursts, until mixture just comes together. Gather the dough and form into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

2   Meanwhile, to make the filling, process the chocolate, sugar, cocoa, cinnamon, chilli and hazelnut meal in a food processor until finely ground. Add the butter and orange zest and process until combined. Add the eggs in two batches, processing until combined after each addition. Refrigerate until needed.

3   Roll the pastry out on a lightly floured surface until 5mm thick
and use to line a deep 26cm loose-based fluted tart pan. Trim the pastry edges and rest in freezer for 30 minutes. Preheat the oven
to 200°C (180°C fan-forced).

4   Spoon the filling into the tart shell and level the surface. Place the tart on a baking tray and bake for 45 minutes, or until the pastry is golden and the filling is firm to touch. Stand on a wire rack to cool.

5   Lift the tart from the pan. Dust the surface with extra cocoa powder and sprinkle with sea salt. Cut into wedges and serve with berries and crème fraiche.

 

Serves 8

 

 

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