Don’t be fooled by the list of unconventional ingredients because this chocolate delight is richer and yummier than your best cravings. We add a sweet and spicy spin to this velvety, and intensely chocolaty flavour bomb with our chilli caramel sauce.
Chef's note:
Mix 2 tablespoons of Boombay’s Chilli + Caramel Sauce in the chocolate ganache to give your chocolate tart a richer flavour
Ingredients:
- 2 tablespoons of Boombay's Chilli + Caramel Sauce
- 2 cups of Oat Flour
- ½ cup Jowar flour (Sorghum flour)
- ½ cup Cocoa Powder
- ½ cup Maple Syrup
- 4 tablespoons of Melted Butter
- 100 grams of Chocolate (semi-sweet or dark)
- 100 grams of Cream
Products Used:
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1
Cook
- Pre-heat the oven to 170°C
- Mix oat flour, jowar flour and cocoa powder in a food processor
- Add maple syrup and melted butter and process until the dough comes together
- Press the dough to the bottom and sides of a 9 inch tart pan and bake at 170°C for 25 to 30 minutes
- To make the ganache, warm some cream in a pan
- Melt the chocolate in a double boiler or microwave
- Add the warm cream to the melted chocolate and whisk until the mixture is shiny
- Once the tart shell has cooled completely, fill it with the chocolate ganache
- Let the tart set in the fridge for at least 30 to 60 minutes
- Top with 2 tablespoons of our Chilli + Caramel Sauce just before you serve