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Chili Chocolate Tart

Recipe by Nqobile Ngcobo
See more of Nqobile’s creations: instagram.com/the_foodjunkie

Crust

350ml cake flour
25ml cocoa powder
35g icing sugar
1ml salt
125ml unsalted butter
1 egg yolk
30ml ice-cold water

Method:

  1. In a large bowl, sift flour, cocoa powder, icing sugar and salt into a bowl. Add the butter and rub the mixture together between your fingertips until it resembles breadcrumbs.
  2. Make a well in the middle of the bowl. Add egg yolk and water. Bring the dough together using fingertips. Shape the dough into a ball. Cover with cling wrap and chill in the refrigerator for 30 minutes.
  3. Roll out the dough on a lightly floured surface to the thickness of a coin.
  4. Grease the base of a tart tin. Gently lift the dough and place it on the prepared pan. Push the dough to the sides of the pan and trim off the edges with a knife. 
  5. Prick the dough with a fork, line with parchment paper and blind bake at 180 degrees in a preheated oven for 15 minutes or until golden brown.
  6. Leave the tart crust to cool. Seal the cooled crust with melted chocolate.

Chili Chocolate Mousse

30ml gelatin
2 eggs
5ml vanilla essence
60ml castor sugar
2ml salt
300g dark chocolate
500ml fresh cream

Method:

  1. Hydrate gelatin in 50ml water.
  2. Beat eggs, vanilla essence, sugar, salt together.
  3. Melt chocolate together with chili flakes over a double boiler. Beat melted chocolate into the egg mixture. 
  4. Dissolve the hydrated gelatin and beat into the chocolate mixture.
  5. Beat fresh cream until it reaches the soft peak stage. Gently fold the cream into the chocolate mixture. 
  6. Pour chili chocolate mousse into tart rust and leave to set in the fridge.

Butternut and Ginger Ice-Cream

500ml cream
5ml vanilla essence
10ml ground ginger
2,5ml cinnamon
2 egg yolks
130g castor sugar
250g pureed butternut

Method:

  1. Simmer cream, vanilla essence, cinnamon and ginger in a saucepan.
  2. In a bowl, beat egg yolks, salt and sugar. Gradually pour half of the cream mixture into egg yolk mixture and whisk until well combined.
  3. Pour egg yolk mixture into the saucepan with remaining cream mixture simmer until the custard coats the back of the spoon.
  4. Add butternut puree to the custard and pass through a sieve. 
  5. Churn the mixture in the ice-cream machine until smooth. 
  6. Freeze until ready to use.

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