Method

• 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.

www.greatbritishchefs.com

Recipe courtesy of www.greatbritishchefs.com