Chilli and chocolate tart with peanut chipotle brittle
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Serves 12
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
PEANUT CHIPOTLE BRITTLE
- 200g golden caster sugar
- 50g salted peanuts, finely chopped
- a pinch chipotle chilli powder
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.
