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The Bittersweet, Little Spicy, Ancho Chilli Chocolate Tart The Bittersweet, Little Spicy, Ancho Chilli Chocolate Tart

The Bittersweet, Little Spicy, Ancho Chilli Chocolate Tart

Just in time for Valentine's Day, our friends at French Broad Chocolate sent us this delicious, simple recipe that will surely impress your honey and wow them with romance. Slightly sweet, slightly spicy, this chocolate tart is made with the finest cacao sourced from Matagalpa, Nicaragua. We've also added our own smoky Ancho Chilli Powder to provide a hint of fruity sweetness, without adding too much heat. "Like biting into a chocolate pillow," this dreamy dessert will have you and your special someone whispering sweet nothings through mouthfuls of spicy-chocolate bliss. 


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 

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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.


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