BRITAIN'S BEST DISH RECIPES 2008

Preparation

1. Cream the butter and icing sugar until pale. Remove the stalks and deseed the chilies then grind to a paste in a pestle and mortar with a drop of water. Add to the butter and icing mix.

2. Add the egg and continue mixing until the mixture is pale and light.

3. Sieve the flour and cocoa together. Combine the butter base and dry ingredients, mixing only until just combined.

4. Wrap in cling film and rest the soft sticky dough for 15 minutes in the freezer prior to use, to let the chilli infuse.

5. Lightly grease a 25cm deep flan tin and line the base with greaseproof paper.

6. Roll out the pastry onto a lightly-floured surface and gently fit the pastry into the tin. Place back in the freezer to chill for 15 minutes.
 
7. Preheat the oven to 200ºC. Remove the pastry from the freezer and bake blind on a tray for 15 minutes in the preheated oven.

8. Remove from the oven and glaze the pastry shell with a beaten egg yolk (this helps to seal it) and return to the oven for a further 10 minutes until the pastry is cooked.
 
9. In the meantime, make the orange liqueur filling. Whisk together the sugar and eggs in a bowl. Slowly stir in the cream, orange liqueur, juices, rind and orange essence until fully mixed.

10. Reduce the oven temperature to 180ºc. Pour the filling into the pastry shell while still in the oven to reduce spillage and bake in the oven for approximately 25 minutes or until the filling is set, but with a slight wobble in the middle.

11. Remove from the oven and allow to cool.

12. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water on a low heat and heat gently, stirring occasionally until melted.

13. Add the butter and honey stirring from time to time, until it begins to melt. Gradually whisk in the milk to form a smooth sauce and warm through.

14. Remove the tart from the tin, dust the top with icing sugar and serve with the chocolate sauce and fresh raspberries.