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Chocolate and pepper tart

tarte-chocolat-poivre-2 - Peugeot Saveurs

Serves six to eight :

  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

Ingredients :

For the pastry :

  • 130 g margarine
  • 70 g icing sugar
  • 25 g ground almonds (or other ground nuts, such as hazelnuts or pistachios)
  • 1 tbsp cornflour
  • 60 g cold water
  • 320 g plain flour
  • ½ tsp fine salt

For the filling :

  • 300 g dark cooking chocolate
  • 300 g single cream
  • A few twists of the pepper mill
  • 1 pinch of high-quality salt

Preparation :

  • Place all the ingredients for the pastry in a bowl or food processor bowl (fitted with the beater accessory) and mix until you obtain a ball of even consistency. Add a little bit of water if necessary.
  • Roll out the pastry on a sheet of greaseproof paper and turn several times to avoid breaking the pastry. Then line a 30 cm Appolia flan dish with the pastry.
  • Heat the oven to 175°C and bake for 30 minutes. The pastry should be golden brown on the sides and bottom, so that it will lose none of its crispy texture when filled.
  • Once baked, remove from the oven and allow to cool.
  • Cut the chocolate into small pieces with a large knife and place in a bowl. In a saucepan bring the cream to the boil.
  • Pour the cream over the chocolate, leave for one minute and then gently stir in small circles in the centre of the bowl using a spatula until all the cream has been incorporated.
    Adjust the pepper mill to the coarsest setting and add a few twists of pepper (such as Sichuan or Kampot pepper), and some high-quality salt.
  • Pour into the tart case.
  • Allow to set in a refrigerator.
  • Preferably remove the tart from the refrigerator approximately 10 minutes before serving. To enhance the tart’s peppery notes, add a few twists of the pepper mill before tasting.