This tart looks quite beautiful, cuts like butter and tastes like heaven. Don't be put off by the chilli, it really does compliment the chocolate, adding just a hint of heat in the background. The Aztecs really new what they were doing when they hit upon this combination. I have used cinnamon paste but if you can't find it you could just add 1/2 teaspoon of ground cinnamon instead. To make life even easier it can be made the day before and stored in the fridge. Bring it back to room temperature before serving though.
300ml Double Cream
1 Red Chilli, Split in half and seeds removed
450g Dark Chocolate, broken into pieces
1 tsp Cinnamon Paste
250g Sweet or Shortcrust Pastry
Roll out the pastry and line a 10" Loose bottom flan tin. Cover with parchment and fill with baking beans (rice, dried lentils etc) and bake it blind for 15 minutes at 180C. Remove the parchment and beans and bake for a further 5-10 minutes to finish it off. It should be crisp and lightly golden.
Put the cream, chilli and sugar in a pan over a low heat and bring to the boil. Immediately take it off the heat, remove the chilli and add the butter, chocolate and cinnamon paste. Stir till it has all completely melted.
Now slowly add the milk, stirring until it becomes smooth. Pour the mixture into the cooked and cooled pastry case. Tap it lightly to even out the surface and allow to cool and set for 2-3 hours. Lightly dust with cocoa to serve.
If you're feeling decadent add a touch of gold leaf for a little extra Aztec.