Pastry:
250g flour
60g icing sugar
50g cocoa powder
125g butter, cubed
2 egg yolks
30ml water
Add the flour, icing sugar, cocoa powder and butter to the bowl of a food processor.
Blitz together until the mixture resembles wet sand/crumbs.
Add the egg yolks and water to a small bowl and whisk to blend.
Run the engine of the processor and drizzle in the egg mixture until the pastry JUST comes together. If it doesn’t come together, add a few drops of water at a time to bring it together. You want a dry pastry that barely comes together.
Wrap the pastry in plastic wrap and refrigerate for 1 hour.
Preheat your oven to 200℃ and spray 12 loose bottom tart tins (or one 24cm tart tin) with cooking spray.
Lightly dust a work surface and roll the pastry to a thickness of 3 mm.
Line the tart tins with the pastry – you may patch the pastry where it brakes, and line them with baking paper and baking beans.
Bake blind for 15 minutes.
Reduce the heat of the oven to 150℃.
Filling:
400g dark chocolate, chopped
150g butter, cubed
1,2ml cayenne pepper
2,5ml chilli flakes
5ml ground cinnamon
3 eggs
110g sugar
100g flour
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and allow to melt completely. Stir the mixture, take it from the heat and set aside to cool.
Add the cayenne, chilli flakes, cinnamon, eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the mixture on high speed until it is thick and pale in colour – about 3 minutes.
Once the chocolate mixture is cool enough to rest the bowl in the palm of your hand, it is ready to use.
Set the mixer on a low speed and add the melted chocolate in a thin stream.
Take the bowl from the mixer, sift over the flour and fold into the chocolate mixture.
Spoon the mixture into the tart shells and bake in the oven for 25 minutes.
Cool the tarts at room temperature and then chill in the refrigerator for one hour.
Lightly sprinkle some cayenne on the tarts to serve.
My Whisk and I 