Chocolate, Chilli and Cardamom Tart

I saw this recipe in the newspaper and thought it sounded really interesting... So I made it and wow was it delicious. This is not for everyone but I loved it!

Serves 8

Ingredients:

300 g ready-made shortcrust pastry

3 eggs, 1 beaten

250 ml double cream

125 ml whole milk

2 Tbsp caster sugar

200 g milk chocolate

100g dark chocolate

10 cardamom seeds

1 tsp hot chilli seeds

Salt

200 ml single cream

Method:

1.    Preheat the oven to 180oC.

2.    Line a 25cm tart tin with the shortcrust pastry and prick all over with a fork. Chill in the fridge for 30 minutes (or the freezer for 10 minutes).

3.    Line the pastry shell with baking powder and fill with dried beans/rice. Bake for 20 minutes.

4.    Remove the baking paper and beans. Brush the pastry with the beaten egg. And cook for a further 5 minutes until golden brown. Remove from the oven and turn down the oven to 160oC.

5.    Meanwhile, put the cream, milk and sugar in a saucepan and whisk over heat until the sugar has dissolved. Bring to just below boiling point and remove from the heat.

6.    Break the chocolate into pieces and stir it into the hot cream.

7.    Crush the cardamom pods ad remove the little black seeds. Crush these with the chilli powder and a pinch of salt. Add the chocolate mixture.

8.    Beat the remaining eggs and stir into the chocolate mixture. Mix until glossy.

9.    Tip this mixture into the tart shell and bake for 30 minutes or until set.

10. Leave to cool completely before serving with cream.