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.
450g sweet shortcrust pastry
150g dark chocolate
125g unsalted butter
1 tsp good-quality chilli powder
1 cup caster sugar
½ cup plain flour, sifted
Cocoa powder, for dusting
- Blind bake shortcrust pastry in a 23cm-diameter round tin according to packet instructions.
- 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.
- 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.
- 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.