This simple tart took me just two tries to develop and has been the easiest dessert I have made on a course. One recipe feeds 28 people and the entire tart takes 15 minutes to make.
Use a combination of ginger biscuits and nutty crust biscuits or make your own banting base.
You can halve the recipe but just make sure you remove the coconut cream from the can, whisk it first and then use exactly half of it (a can is 1 1/2 cups).
Once you have tried coconut cream and chocolate as a ganache, you may never use cream again as the result is smoother and silkier. Use 4 slabs of Lindt Chilli OR Lindt salt (the combination of chilli, salt and chocolate is not a good one), alternatively use 500g chocolate with 1/2 teaspoon chilli powder. If you prefer a lighter, sweeter tart, mix milk and dark chocolate.
CHOCOLATE CHILLI TART (makes one tart but it’s very rich and serves 20)
- 2 packets ginger nut biscuits, processed (use Nutty Crust if you don’t like ginger)
- 150g butter, melted
- 5x100g slabs of Lindt dark chilli chocolate (or ¼ teaspoon Chilli Piquin added to plain Lindt)
- 1 can coconut cream
- 2 pumps Vanilla paste
- A pinch or a small shake of cinnamon
- Combine biscuits and add melted butter until it feels damp. Push into the bottom of a springform tin and place in the fridge.
- Heat coconut cream in a pot, add the spice and vanilla, remove from heat and break chocolate into the cream and stir until combined.
- Pour over the biscuit base and allow to cool before covering. Refrigerate for about 3 hours.
- Serve with fresh berries