Chocolate chili tart ❤

Recipe for one tart form (28 cm):

For the dough:
140 g butter (soft)
180 g flour
60 g icing sugar
2 tbsp. cocoa powder Kakaopulver
2 tbsp. ground almonds
Some margarine oder butter

For the filling:
300 g cream
2 tbsp. maple syrup
1 tsp. of piment d’espelette (organic) (or chili flakes)
350 g dark chocolate (70 % cocoa)
50 g butter (soft)

1 pomegranate (The best way to get the seeds out.)

Preheat the oven to 175 °C (350 °F) upper and bottom heat.

Mix together the icing sugar, the softend butter, the cocoa powder, the ground almonds and the flour for a smooth dough. Grease the tart form with some margarine or butter and press in the dough with your hands. Build an edge from about 3 cm.

Blind-bake the dough for about 18 minutes. Therefore prick in some holes with a fork. Cover the dough with baking paper, put dry peas or lentils on it and put this in the oven. Let the cake base cool down very good before you prepare the filling.

For the filling give the cream, the maple syrup and the piment d’espelette in a pan and let it get warm, do not cook or boil. Take it off the stove and let the chocolate and butter melt in the mass.

Let the chocolate mass cool down a bit and pour it onto the tart base. Shake a little so that there will be a smooth surface.

Let the tart cool down and get firm in the fridge for at leat 2-4 hours.

After that sprinkle pomegranate seeds over the tart and enjoy! ❤

Enjoy! Bon Appétit! ❤