serves
8-10
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
8-10
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 x 300 g packet frozen dark chocolate shortcrust pastry
- 1½ cups cream
- 2 small red chillies, split
- 1 tsp ground cinnamon
- 1 vanilla bean split, seeds scrapped
- 450 g dark chocolate, finely chopped
Level of heat mild
Freezing time 30 minutes
Makes 1 x 23 cm flan
Instructions
Preheat oven to 180˚C (360˚F). Allow pastry to defrost but not get warm.
Grease a 23c m flan pan and place onto a lined baking tray. Line the flan pan with pastry and prick the base with a fork. Line with baking paper and pie weights.
Place into the freezer and allow to rest for a further 30 minutes.
Bake for 8–10 minutes, remove the baking paper and pie weights and return to the oven for another 5–7 minutes or until the pastry is cooked.
Remove from the oven and allow to cool on a cake cooler.
Combine the cream with the chillies, cinnamon, vanilla bean and vanilla seeds in a medium saucepan. Gently whisk over a medium heat until the cream comes to the simmer. Remove from the heat and allow to stand for 5 minutes to infuse the spice flavours into the cream.
Place the chocolate into a large mixing bowl and strain over the hot cream. Whisk gently until the cream has melted the chocolate. Pour into the pastry shell, swirl the top of the tart with the back of a spoon and allow to set at room temperature.
Slice and serve at room temperature with cream.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
