Recipes / Dessert
Difficulty Easy
30 MIN
In a saucepan
14 Portions
Partners
1
Shortcrust pastry: knead the ingredients, then roll out the pastry to a thickness of about 5 mm and line the mould, lightly greased with butter. Trim the excess pastry on the edge and prick the bottom.
2
Filling: heat 150 g cream with 30 g sugar. Flavour with 3 teaspoons of CANNAMELA freeze dried chilli and leave for 20 minutes before straining.
3
Heat the remaining cream and pour over the two types of chopped chocolate placed in a bowl. Add the chilli cream too, then stir and leave to cool.
4
Beat the eggs with the remaining sugar. Dilute with milk while stirring.
5
Pour the egg mixture over the chocolate mixture.
6
Fill the pastry shell with the filling.
7
Bake the tart at 180° for 40 minutes. Lower the oven temperature to 160° and bake for another 26/28 minutes.
When the tart is baked, remove from the oven.
8
Decoration: garnish the centre of the tart with the chocolate curls and a sprinkling of CANNAMELA freeze dried chilli along the edges.
