Chilli and chocolate tart with peanut chipotle brittle

Name: Chilli and chocolate tart with peanut chipotle brittle
Total time: 1 h 5 min
Yield: Serves 12
Cuisine: American
Ingredients: 375g shortcrust pastry; 600ml double cream; 1-2 tsp chilli flakes; 100g butter; 300g 72% dark chocolate finely chopped; 50g 30% milk chocolate finely chopped; 200g golden caster sugar; 50g salted peanuts finely chopped; a pinch chipotle chilli powder

Published: June 22, 2015 at 11:35 AM

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Serves 12

A little effort

Total time: 1 hr and 5 mins

+ cooling

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A rich, fruity dark chocolate like those from Papua New Guinea will go very well with the chilli. The chilli flavour in this should be an underlying buzz rather than a real kick of heat, so don’t be tempted to add too much

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Complete the dish

Try this recipe for chilli and chocolate tart, then check out our salted caramel and chocolate tart, miso caramel and chocolate tart, chocolate torte and more chocolate desserts.

Ingredients

Nutrition

375g shortcrust pastry
600ml double cream
1-2 tsp chilli flakes
100g butter
300g 72% dark chocolate

finely chopped
50g 30% milk chocolate

finely chopped

PEANUT CHIPOTLE BRITTLE

200g golden caster sugar
50g salted peanuts

finely chopped
a pinch chipotle chilli powder

Nutrition: per serving

kcal713
fat56.7g
saturates31g
carbs42g
fibre3.9g
protein6g
salt0.6g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Line a 20-22cm tart tin (at least 3-3.5cm deep) with the pastry, rolling it as thinly as you can. Bake blind for 15 minutes, remove the paper and bake again for 10 minutes until the pastry is cooked through.
step 2

Heat the double cream to just below boiling point. Add the chilli flakes and leave for 5 minutes. Reheat and pour through a sieve onto the butter and chocolates and stir until smooth. Keep stirring until the mixture looks shiny then pour into the tart shell. Leave to set at room temperature – it should take about 3 hours.
step 3

To make the brittle, put the sugar in a pan over a medium heat and slowly melt it, swirling the pan to keep the colour even. Once it reaches a golden brown, add the peanuts and chipotle and swirl everything together. Pour the brittle onto a baking sheet and leave to set on a chopping board or heatproof surface. Spread it out quickly to a thin layer with a palette knife. Once the brittle has cooled and set, break it into small pieces and decorate the tart.

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