The Times Magazine - UK (2022-04-23)

58 The Times Magazine

BAKING WITH RAHUL

How to make the perfect chocolate tart? Just add chilli

f you have not tried chocolate with chilli before, please

make this tart. The buttery pastry case is filled with

orange frangipane and topped with a velvety smooth

chocolate and chilli ganache. You can adjust the amount of

chilli you want, but I think it complements the sweetness

of the chocolate perfectly. A great treat to share with family

on a spring afternoon.

I

JAY BROOKS

CHOCOLATE ORANGE AND

CHILLI TART

Serves: 10-12

Preparation time: 30-40 minutes

Baking/cooking time:

1 hour-1 hour 15 minutes

For the tart case

• 200g all-butter ready-rolled shortcrust
  pastry (you might not need it all)

For the orange and chilli frangipane

• 100g unsalted butter


• Pinch of salt


• 100g caster sugar


• Zest of 1 large orange


• ½ tsp chilli flakes


• 1 egg and 1 egg yolk


• 80g ground almonds


• 20g plain flour (plus extra for dusting)

For the chocolate and chilli ganache

• 150g double cream


• ½ tsp chilli flakes


• 150g dark chocolate (chopped)

For the decoration

• 1 tbsp cocoa powder

To make the tart case

1. Take the pastry out of the fridge
   about 30 minutes before you start
   preparing to use it. Ready-rolled
   pastry is usually about 3-4mm thick.
   If you want, roll it thinner to ensure
   crisper pastry. You will need a
   23-25cm square of pastry to line a
   20cm deep loose-bottomed tart tin.


2. Transfer the pastry to the tart tin,
   pushing it into the edges. Trim the
   excess pastry and chill the case in
   the freezer for 20 minutes.
   3. Heat the oven to 180C (200C non-
   fan). Place the tart tin on a baking tray.
   Line the pastry with baking paper and
   baking beans and bake for 15 minutes.
   Remove the beans and paper and
   cook for a further 10 minutes or until
   golden. Leave in the tin to cool.

To make the orange and chilli frangipane

1. Reduce the oven to 160C fan (180C
   non-fan). Whisk together the butter,
   salt and caster sugar using an electric
   whisk until fluffy and light. Scrape the
   sides of the bowl and add the orange
   zest, chilli flakes, egg and egg yolk.
   Whisk them for 1 minute, then fold
   in the almonds and flour. Spoon the
   frangipane mix into the tart case and
   level using the back of a spoon.


2. Bake for 30-35 minutes, until a
   skewer inserted in the frangipane
   comes out clean. Remove and leave
   to cool completely, about 2-3 hours.

To make the chocolate and chilli ganache

1. In a saucepan, bring the double
   cream to boil with the chilli flakes.
   Turn off the heat and let the cream
   infuse for half an hour.


2. Put the chopped chocolate in a
   heatproof bowl. Bring the cream to
   the boil again and sieve it onto the
   chocolate. Let it stand for 5 minutes,
   then stir it to incorporate the cream
   and chocolate thoroughly. You will
   end up with a silky-smooth ganache.
   Let it cool slightly before pouring on
   top of the frangipane. Use a pallet
   knife to spread to the edges of the tart
   case. Place in the fridge to set.

To serve

Once the ganache is set, dust with

cocoa powder and serve. n