PRE 
SERVES 
Method
- Bring the double cream, milk and chilli flakes to the boil.
- Remove from the heat and set aside to infuse for 1 hour.
- Prepare the pastry by rubbing the flour, icing sugar, ground almonds and butter in a bowl.
- Add the whole egg and blend together. Do not overmix. Wrap in cling film and refrigerate for 1 hour.
- Preheat the oven to 190°C.
- Grease and line a 20cm tart ring.
- Roll out the cooled pastry to approximately 3mm thick. Line the tin pushing the pastry into the corners.
- Line with baking parchment before filling with baking beads to blind bake.
- Bake for approximately 10 minutes or until the pastry is lightly golden.
- Remove the baking beads and parchment and return the pastry into the oven for 10-15 minutes until the base is golden brown.
- Remove the pastry from the oven. Seal the case for the chocolate mixture by using a pastry brush to glaze it with the egg yolk.
- To make the chocolate mixture, place the chocolate into a medium sized mixing bowl.
- Strain the chilli infused cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and continue to stir until chocolate has fully melted.
- Gradually add the beaten eggs and mix well.
- Reduce the oven to 150°C.
- Pour the chocolate mix into the prepared pastry case and transfer back into the oven. Bake for 15-20 minutes until the mix is just set.
- Set aside to cool but do not refrigerate.
- To serve, slice the tart with a hot knife and plate with a generous dollop of crème fraîche sprinkled with the zest of lime.
