MKR recipe episode 13: Chilli Chocolate Tart with Raspberry Coulis

Prep time: 1 hour, 30mins + resting + refrigeration

Cook time: 1 hour

Serves 8-10.

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Ingredients

Pastry

100g butter, chopped, at room temperature

80g icing sugar mixture

1 egg

225g plain flour

2 ½ tbs almond meal

Raspberry coulis

500g raspberries

60g caster sugar

Finely grated zest of 1 orange

Tart filling

100g dark chocolate, chopped

100ml thickened cream

75g caster sugar

1 tsp ground chilli

250g ricotta

200g mascarpone

Candied chilli

125ml water

110g caster sugar

1 long chilli, thinly sliced

Method

1. To make pastry, using an electric mixer fitted with a whisk attachment, whisk butter and sugar together until pale and creamy. With motor operating, add egg and whisk until combined, scraping sides down as necessary. Change attachment to a paddle. Add flour and almond meal and mix until pastry just comes together. Shape pastry into a disc and wrap in cling film. Refrigerate for 30 minutes.

2. Preheat oven to 180C. Lightly grease a 24cm-round fluted tart tin with removable base.

3. Roll out pastry between two sheets of baking paper and use to line base and side of prepared tin. Prick pastry all over using a fork. Refrigerate for 30 minutes.

4. To make coulis, stir raspberries, sugar and orange zest in a medium saucepan over low heat until sugar has dissolved and raspberries have broken down. Simmer for 5 minutes. Pass through a fine sieve and discard seeds. Cool completely.

5. Line tart shell with baking paper and fill with baking beads.

6. Bake for about 15 minutes. Remove paper and beads and bake for about a further 10 minutes or until golden and crisp. Cool completely. Brush with a thin layer of raspberry coulis.

7. To make filling, stir chocolate, cream, sugar and chilli powder in a heatproof bowl over a saucepan of simmering water until melted, smooth and combined. Remove from heat and set aside.

8. Using an electric mixer, whisk ricotta until smooth and creamy. Add mascarpone and whisk to combine. Add chocolate mixture in two batches, folding to combine. Pour into cooled tart shell and refrigerate for several hours or overnight until firm and set. Slice to serve.

9. To make candied chilli, stir the water and sugar in a small saucepan over medium heat. Cook, stirring, for 3 mins or until sugar dissolves. Add chilli. Simmer for about 15 minutes or until translucent. Remove chilli with a slotted spoon and transfer to a baking paper lined tray to cool and dry.

10. Serve tart with remaining coulis. Sprinkle with candied chilli.