Piquant pepper & chocolate tart

SERVES 3 TIME 2 hours LEVEL MEDIUM

INGREDIENTS FOR PASTRY

300g flour 200g butter, softened 100g castor sugar 1 egg yolk

METHOD

In a bowl, blend bu er, sugar and flour until crumbs form. Blend in 1 egg yolk until well combined. Wrap and set in fridge for 1 hour.

Spray fluted tart casings with non-stick spray.

Work a small amount of pastry into casing until even and 1mm to 2mm thick. But dried beans in each casing, Blind bake at 180°C until light brown. Remove beans and bake for 5 minutes. Remove pastry when cooled.

FOR FILLING

300ml fresh cream 300g dark chocolate 1 tsp castor sugar 50g butter, softened 3 tbsp picquant pepper chopped 15ml milk

METHOD

Scald cream in a sauce pan. Pour over the chocolate, sugar, piquant pepper and bu er and stir until smooth. Cool to room temperature and stir in milk to give chocolate a shine Pour into pastry casings and set at room temperature, not in the fridge. Plate as per image and serve with Dad’s Hat Pennsylvania Port Barrel Finish Rye Whiskey.