Preparation time: 1 hour, plus infusion time
Cooking time: pastry 25 minutes; filling 20 minutes
250g plain flour
100g icing sugar
35g ground almonds
125g unsalted butter, plus more for greasing
1 egg; and for glazing, 1 yolk
400g 70 per cent dark chocolate, roughly chopped
350ml double cream
3/4 tsp chilli flakes
2 eggs, beaten
Crème fraîche and lime zest
Bring the double cream, milk and chilli flakes to the boil.
Remove from the heat and set aside to infuse for 1 hour.
Prepare the pastry by rubbing the flour, icing sugar, ground almonds and butter in a bowl.
Add the whole egg and blend together. Do not overmix. Wrap in cling film and refrigerate for 1 hour.
Preheat the oven to 190°C.
Grease and line a 20cm tart ring.
Roll out the cooled pastry to approximately 3mm thick. Line the tin pushing the pastry into the corners.
Line with baking parchment before filling with baking beads to blind bake.
Bake for approximately 10 minutes or until the pastry is lightly golden.
Remove the baking beads and parchment and return the pastry into the oven for 10-15 minutes until the base is golden brown.
Remove the pastry from the oven. Seal the case for the chocolate mixture by using a pastry brush to glaze it with the egg yolk.
To make the chocolate mixture, place the chocolate into a medium sized mixing bowl.
Strain the chilli infused cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and continue to stir until chocolate has fully melted.
Gradually add the beaten eggs and mix well.
Reduce the oven to 150°C.
Pour the chocolate mix into the prepared pastry case and transfer back into the oven. Bake for 15-20 minutes until the mix is just set.
Set aside to cool but do not refrigerate.
To serve, slice the tart with a hot knife and plate with a generous dollop of crème fraîche sprinkled with the zest of lime.