Recipe: chocolate chili tarte
So, I did promise I'd post the tarte recipes. Because I have to convert metric to... whatever it is you call your measurements people in countries that don't use metric measurements (what do you call it? I always wondered about that. BTW, this is the converter I used, so in case anything looks weird, blame that) standard, I'll post them one at a time. And can someone please test the figures for non-metric and tell me the correct ones? They always are very screwed when converted from metric... Anyway, we'll start with the one I made for International Women's Day (and received lots and lots and lots some praise for at work), cocolate chili*.
For the dough:
100 g (3.52 oz) cold butter, cut into pieces
60 g (2.11 oz) sugar, best use confectioner's sugar
1 pinch of cinnamon
1 pinch of salt
1 egg, small
180 g (6.34 oz) flour (white/bleached)
2 spoons of cocoa
3 spoons of ground hazelnuts
For the filling:
300 g (10.58 oz) cream
2 spoons of maple syrup
1 cinnamon cane
3 tea spoons of powdered chili
350 g (12.34 oz) chocolate (70% cocoa, and I mean it. Don't take anything that has less cocoa in it)
50 g (1.7 oz) soft butter
a bit of powdered chili to sprinkle
Mix butter, sugar and salt in a bowl with a dough hook (Knethaken, for the German speakers). Don't let the butter get foamy, just soft. Add the egg and keep stirring.
Put the flour through a sieve and put it into the bowl with the butter, put in the spices, cocoa and ground hazelnuts, mix all at once and keep stirring until you have a smooth and well mixed dough. Form the dough into a ball, wrap it up in saran wrap and put it into the refrigerator for at least an hour.
After the hour of cooling, butter a tarte pan or a pie pan and lay out the dough into the pan. Blind-bake the dough for 18 minutes at 175°C (347F), take it out of the oven and let it cool.
For the filling, put the cream, the maple syrup, the cinnamon cane and the powdered chili into a pot and let it boil. Take the pot off the stove, take out the cinnamon cane and put in the chocolate and the butter in to melt both. Taste the filling, so as it doesn't get too spicy.
Put the filling on the tarte bottom and shake the pan a little so that the surface is even. Put the tarte into the refrigerator for about an hour so the filling can harden. Sprinkle with a bit of chili powder before serving. Recipe can also be used for 12 small tarte pants.
*I'll post the German version to the recipe notebook, rareb.
For the dough:
100 g (3.52 oz) cold butter, cut into pieces
60 g (2.11 oz) sugar, best use confectioner's sugar
1 pinch of cinnamon
1 pinch of salt
1 egg, small
180 g (6.34 oz) flour (white/bleached)
2 spoons of cocoa
3 spoons of ground hazelnuts
For the filling:
300 g (10.58 oz) cream
2 spoons of maple syrup
1 cinnamon cane
3 tea spoons of powdered chili
350 g (12.34 oz) chocolate (70% cocoa, and I mean it. Don't take anything that has less cocoa in it)
50 g (1.7 oz) soft butter
a bit of powdered chili to sprinkle
Mix butter, sugar and salt in a bowl with a dough hook (Knethaken, for the German speakers). Don't let the butter get foamy, just soft. Add the egg and keep stirring.
Put the flour through a sieve and put it into the bowl with the butter, put in the spices, cocoa and ground hazelnuts, mix all at once and keep stirring until you have a smooth and well mixed dough. Form the dough into a ball, wrap it up in saran wrap and put it into the refrigerator for at least an hour.
After the hour of cooling, butter a tarte pan or a pie pan and lay out the dough into the pan. Blind-bake the dough for 18 minutes at 175°C (347F), take it out of the oven and let it cool.
For the filling, put the cream, the maple syrup, the cinnamon cane and the powdered chili into a pot and let it boil. Take the pot off the stove, take out the cinnamon cane and put in the chocolate and the butter in to melt both. Taste the filling, so as it doesn't get too spicy.
Put the filling on the tarte bottom and shake the pan a little so that the surface is even. Put the tarte into the refrigerator for about an hour so the filling can harden. Sprinkle with a bit of chili powder before serving. Recipe can also be used for 12 small tarte pants.
*I'll post the German version to the recipe notebook, rareb.