The sweet chocolate flavour works really well with the spicy kick from the chilli flakes. This is one of my favourite desserts and definitely my favourite spicy dessert.
- 175g plain flour
- 100g chilled butter
- 2 level tbsp icing sugar
- 1/2 tsp chilli flakes
- 300ml single cream
- 150g dark chocolate
- 50g caster sugar
- 2 large eggs
- 3 drops of vanilla extract
Preheat a fan oven to 180C. Sift the flour into a bowl with a pinch of salt. Rub the butter in until it resembles breadcrumbs. Stir in the icing sugar. Sprinkle in 2 tbsp cold water. Using your hands, form a stiff dough, sprinkle flour over a clean surface and then roll the dough out until it can cover the base of a pie dish.
Prick the base with a fork and place a piece of foil, shiny side down, inside. Bake for 10 minutes and then remove the foil. Bake for a further 5 minutes and then turn the oven down to 140C.
Put the chilli flakes and cream in a small pan. Bring to the boil and then set aside for 5 minutes. Break the chocolate into the cream and mix until melted.
In another bowl, whisk together the caster sugar, eggs and vanilla extract until pale. Stir in the chocolate cream and then pour into the tart case. Bake for 25 minutes and serve warm or cold.