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Mexican Dark Chocolate Tart Blend
  • Mexican Dark Chocolate Tart Blend
  • Mexican Dark Chocolate Tart Blend
  • Mexican Dark Chocolate Tart Blend
  • Mexican Dark Chocolate Tart Blend
Mexican Dark Chocolate Tart Blend

Mexican Dark Chocolate Tart Blend
£1.79
  • A rich chocolate tart with a mild, fruity heat
  • Ingredients: ancho chilli, cassia, allspice, vanilla
  • Contains 1 portion (2 tbsp) - serves 12
  • Your recipe card will be emailed to you after you checkout, or download here!

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More Info

Mexico is the birthplace of chocolate, and it is used in combination with chillies, sweet spices, seeds, nuts and dried fruit to make one of the country's favourite dishes - mole poblano. We're using those same classic flavours in this delicious chocolate tart - the ancho chilli gives a very mild level of heat but also a lovely sweet flavour reminiscent of dried fruit.
Recipe

Mexican Dark Chocolate Tart Recipe

You Need:

300ml double cream
2 egg yolks
170g good quality dark chocolate - broken into small pieces
2 tbsp sugar
1 pre-baked sweet pastry case (approx 20cm diameter)
50g raisins
1 tbsp mix of pumpkin and sesame seeds (optional)
Sour cream to serve


Method:

Preheat the oven to 150°C/gas mark 2
Simmer the cream, raisins, sugar and the MEXICAN DARK CHOCOLATE TART BLEND in a small saucepan, stirring regularly, for 3 minutes or until the sugar has dissolved
Leave for a minute to cool slightly, then pour the warm cream mixture over the chocolate and stir together until the chocolate melts. Stir in the egg yolks until evenly combined
Pour the mixture into the pastry case and bake for 15 minutes until the tart is just set with a slight wobble in the centre
Sprinkle the sesame and pumpkin seeds (if using) over the tart and chill in the fridge for at least 2 hours until firm
Serve in slices with a spoonful of sour cream on the side
Spices included

MEXICAN DARK CHOCOLATE TART BLEND (1 portion = 2 tbsp): ancho chilli, cassia, allspice, vanilla

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

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