John Myers
Ingredients for 1 servings:
- 200 g flour
- 80 g sugar
- 1 pinch of salt
- 1 egg yolk
- 150 g butter or margarine
- 500 ml cream
- 300 g dark chocolate, 60 – 70%
- 1 pinch of chili or cayenne pepper
- 1 packet of vanilla sugar
- 50 g sugar
- 50 g butter or margarine
- 1 egg(s)
- 1 egg white
- ½ tsp sea salt, e.g. fleur de sel
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes
for a 26cm springform pan
The base is a classic shortcrust pastry. Place the sugar, salt, flour, egg yolks, and butter in a bowl and knead into a smooth dough by hand, using a food processor, or a mixer fitted with a dough hook. Wrap the dough in cling film and refrigerate for one hour, or at least 30 minutes. Divide the dough in half and roll it out on the greased base of a 26 cm springform pan. Roll the other half into one or more logs. Place the logs around the edges of the pan and press them together to form a rim about 4 cm high. Chop the chocolate and melt it in the cream. This can be done in a double boiler or a small saucepan. Stir in the butter and sugar, then add the vanilla sugar and chili. Beat the egg whites and egg with a mixer and fold into the mixture. Let the mixture cool slightly, then spread it over the dough. Bake the cake on the middle rack of an oven preheated to 180 °C (top/bottom heat) for about 40 minutes. Immediately after baking, carefully loosen the springform pan and let the tart cool in the pan on a wire rack. Then, let the cake cool for at least 60 minutes, but do not refrigerate. Sprinkle the salt on the cake just before serving.
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