Spicy Chocolate Tart Recipes

SPICY CHOCOLATE TART

Steps:

• For the dough: Place flour in a mixing bowl and sift the cocoa powder over it. Stir in the sugar, salt and baking powder. Rub in the butter finely, leaving the mixture cool and powdery. Beat the egg and stir it into the dough. Press the dough together and wrap and chill it.
• Preheat oven to 350 degrees and set rack in the lower third of oven. On a floured surface, roll the dough and line a buttered 10-inch tart pan. Set aside while preparing filling.
• In a saucepan, over medium heat, bring sugar and water to a boil. Add butter and continue heating to melt butter. Off heat whisk in finely cut chocolate. Whisk eggs with spices, then whisk in chocolate mixture. Pour into tart shell.
• Bake for about 30 minutes, until well risen and firm. Cool on a rack. Unmold tart and serve with sweetened whipped cream.

SPICED CHOCOLATE TART

Steps:

• For the crust: Preheat the oven to 325 degrees F.
• Combine the cookies and sugar in a food processor and pulse to make fine (but not pasty) crumbs. Drizzle in the melted butter and pulse to combine. Press the crust into the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake on a baking sheet until the crust is set and just golden, about 12 minutes. Cool completely.
• For the filling: Combine the chocolate, cream, butter and dried ginger in a small saucepan and cook over low heat, stirring until the chocolate melts, about 5 minutes. Stir until very smooth. Pour into the cooled tart shell and refrigerate until set, at least 3 hours.
• For the salted caramel: Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Set the pan over medium-high heat and cook, stirring occasionally, until the sugar is a deep amber, 8 to 12 minutes. Carefully whisk in the cream until smooth. Remove from the heat and stir in the butter, vanilla, kosher salt and cayenne. Pour into a spouted glass measuring cup and let cool until thickened, 1 to 1 1/2 hours.
• When the caramel is cooled and the tart is set, drizzle the caramel over the tart so some of the chocolate is still exposed; save the rest for serving. Sprinkle the tart with flaky sea salt and chopped crystallized ginger. Cut into wedges. (If you make the tart ahead of time, use a warm knife or let sit at room temperature for a few minutes before slicing.)