Ingredients
For the crust:
1 stick unsalted butter, melted
¼ cup sugar
1/8 tsp Spicewalla Sicilian Sea Salt
¾ tsp vanilla extract
1 cup all purpose flour
1 egg yolk, reserved
For the filling:
8 oz of French Broad Dark Chocolate Chips
1 tsp of Spicewalla Ancho Chilli Powder
1 cup of heavy cream
1 egg lightly beaten
A sprinkle of Spicewalla Cyprus Flake Salt
Preparation
For the crust:
1. Preheat oven to 350*F.
2. Melt butter and place in a medium glass bowl.
3. Stir in sugar, salt and vanilla.
4. Add flour and mix until just blended.
5. Press dough into the bottom and side of a 10” tart pan.
6. Bake 20-25 min. until golden brown.
7. Whisk one egg yolk with a pinch of salt in a small bowl and brush the crust with it.
8. Bake 1 minute, then remove crust from the oven.
For the filling:
1. Combine Dark Chocolate Chips and Ancho Chilli Powder in a medium bowl
2. Bring the cream to a boil in a small saucepan
3. Pour boiling cream over Dark Chocolate Chips and Ancho Chilli Powder
4. Let sit 1 minute to melt the chocolate
5. Whisk gently (do not incorporate air) until smooth
6. Add the egg and whisk gently to combine
To assemble:
1. Pour mixture into crust and smooth with rubber spatula
2. Bake at 350*F for 12-15 minutes or until edges are just set and center jiggles a little when nudged
3. Sprinkle with a dusting of Spicewalla Ancho Chilli Powder and Cyprus Flake Salt. Flake salt is a great finishing agent to bring out flavor and heighten the sweet taste of the shortbread crust.
