Wednesday, 31 December 2008

chocolate, cinnamon and chilli tart

It's the holiday season. There are barbeques, dinners and gatherings. You want to make something that looks like you made a lot of effort but really, you didn't.

Voila, ala solution.



1/2 block of butter, softened
4 cups of plain flour
1 cup of castor sugar
1 tablespoon of cinnamon
3/4 cup of cold water


1 block of Lindt 70% cocoa chocolate
1 1/2 tubs of double (clotted) cream
1/2 tsp chilli flakes


Using the 'rubbing method', combine the butter and flour. (Basically, rub the flour and butter together with your fingers until it the butter is completely combined with the flour. Add the sugar and cinnamon and stir through until the mixture is even.

Pour a little water at a time until the mixture resembles crumbly dough. (It should hold together if you squeeze it, but it shouldn't be gluggy.

Once you can combine the dough into one ball, refrigerate for 15 minutes.

Remove from fridge, and roll into a sheet.

Blind bake the pastry at 180 degrees for 20 minutes and then cool to room temperature.


Pour cream into a saucepan and heat on low until the cream starts to simmer at the sides, stirring constantly.

Add chilli flakes and remove from heat. Break up the chocolate and mix into the hot cream until completely melted.

Pour into the pastry case and pop it into the fridge to set. Should take 2 hours.

Garnish with fresh cream and summer berries. Delish.


Anonymous said...

More pics pleasseee sounds soooo goodd Yummmm!