- 500ml fresh cream
- 200g Lindt 70% cocoa solids
- 12 eggs yolks
- 1 pinch of chilli powder
- 300ml cake flour
- 150g cold unsalted butter
- 50g icing sugar
- 3 egg yolks
- 30ml cold water
- 2 egg whites
- 1 pinch of salt
Preheat the oven to 180ºC. Blend the flour, salt and butter in a food processor using the pulse action until it resembles fine bread crumbs. Mix in the icing sugar. Then add egg yolks and cold water and pulse again until the mixture starts to bind together.
Don’t over mix the dough. Put the dough on a cool surface, roll into a ball, cover with clingfilm and leave in fridge for 30 min.
Take out 15 min before you use it. Roll out dough on floured surface and line greased pie / quiche dish with the dough. Trim the edges and prick bottom using a fork.
Blind bake for 10 min, brush with egg whites and return to oven for another 10 min. Remove from oven and allow to cool completely.
Melt chocolate over double boiler, add cream, eggs and chilli. Cook over low to medium heat, remove from heat and allow to cool. Pour filling into cooled pastry shell and bake for 30 mins until mixture is set. Remove from oven. Allow to cool completely before cutting.
CARDAMOM ICE CREAM
- 250ml fresh cream
- 250ml fresh milk,
- 4 cardamom pods
- 1 vanilla pod split lengthways
- 3 egg yolks and 30 ml castor sugar
Heat the cream and milk together with vanilla pod; toast cardamom pods in separate pans then add to mixture. Remove before boiling point and allow to cool and infuse for 15 minutes.
Whisk egg yolks and castor sugar until fluffy and light. Bring the mixture back to just below boiling point. Whisk some of the heated cream mixture into the egg mixture.
Then whisk it into the cream mixture. Heat over low heat, stir until mixture is thick enough to cos back of a wooden spoon.
Remove from the heat and cool completely.
Refrigerate overnight and churn in an ice cream maker (or alternatively set in freezer, whisking mixture every hour until completely smooth and leave to set).