Chilli chocolate tart

Something decadent and spicy hits the right note for a romantic Valentine’s Day dinner. This dark chocolate tart is not too sweet for a moment that’s sweet enough already.

Serves 8-10

450g sweet shortcrust pastry

150g dark chocolate

125g unsalted butter

1 tsp good-quality chilli powder

5 eggs

1 cup caster sugar

½ cup plain flour, sifted

Cocoa powder, for dusting

  1. Blind bake shortcrust pastry in a 23cm-diameter round tin according to packet instructions.
  2. Preheat oven to 180°C. Combine chocolate and butter in a bowl over a saucepan of simmering water, stirring gently until melted. Stir in chilli powder and taste, adding a little more chilli if you like. Set aside.
  3. Combine eggs and sugar in a bowl over a saucepan of simmering water and whisk until thick, about 10 minutes. Ribbons should form when the whisk is lifted.
  4. Whisk chocolate mixture into egg mixture, then whisk in flour. Pour mixture into tart case and bake for 15-20 minutes, until just set and still wobbly.

If the chilli chocolate combo isn’t quite romantic enough, serve this dessert at room temperature with a side of raspberries and whipped cream. The flavours are lovely and sharp against the chocolate.