Indulge in this creamy, easy-to-make tart! The star ingredient is the whipping cream that brings together the deep rich flavour of the chocolate and the hint of heat
Ingredients - Dark Chocolate Chili Cream
Tart Crust: In a bowl, combine cookie crumbs, butter and chili powder or cinnamon until well
mixed. Pat evenly into bottom and up the side of 9-inch (23 cm) tart pan with removable bottom. Bake in
350°F (180°C) oven for about 8 minutes or until firm. Let cool.
Dark Chocolate Chili Cream: Meanwhile, place chocolate, butter and chili powder or cinnamon
into a large bowl. In a small saucepan or in microwave, heat 1 cup (250 mL) of the whipping cream until
just bubbling. Pour over chocolate mixture and whisk until smooth and melted.
Let chocolate mixture cool at room temperature, stirring occasionally for about 30 minutes or until
slightly thickened. Add remaining whipping cream and icing sugar to chocolate mixture. Beat using
electric mixer until fluffy and shiny. Spoon into prepared crust and spread decoratively, if desired.
Refrigerate for at least 1 hour until filling is firm.
Cut into slices and garnish with Canadian whipped cream, raspberries and chocolate
Store tart in refrigerator for up to 2 days or freeze for up to 2 weeks. Thaw in refrigerator before serving. This tart only gets better the next day!