Romantic Class Chili, Chocolate and Raspberry Tart

Ingredients:

Pasty:

200g cake flour

½ cup sugar

120g butter, cubed

1 large egg

1 large egg yolk

2 red chilies, seeded and finely chopped

 

Filling:

2 cups Fresh cream

3 tblsp Grand Marnier Liqueur

400g 70% dark chocolate, roughly chopped

 

250g fresh raspberries, to serve

 

 

Method:

 

1. To make pastry, combine the flour and sugar in a bowl.

2. In another bowl cream the butter and gradually mix in the egg, egg yolk, chilli and flour mixture.

3. Work until a smooth dough.

4. Wrap in plastic and refrigerate for I hour.

5. Pre heat oven to 180º.

6. On a lightly floured surface, roll out the dough to fit a 22cm tart ti.

7. Prick the base all over and back blind for 15 minutes.

8. Remove the beans and bake for a further 5 minutes.

9. Remove from the oven and allow to cool in the tin.

10. For the filling, pour the cream and Grand Marnier into a saucepan.

11. Bring to the boil over medium heat, then remove and set aside.

12. Put the chocolate and butter in a heatproof bowl and add the hot cream mixture. Stir until smooth and well combined.

13. Place the cooled pastry case on a serving dish.

14. Pour in the fill and leave to cool in the fridge.

15. To serve arrange the raspberries on top.