Extra Crispy Spiced Chocolate Tartlets

I had these little tarts in mind for a while…I had already proposed a chocolate tartlet (recipe HERE). These are completely different in taste and texture. Here I use the dough from my crumble (recipe THERE) to make a very crispy pie crust that looks a little rough. I imagined for you an original ganache with a strong chocolate taste, perfectly smooth, with cream infused with Szechuan pepper, chili and cinnamon. A blend that goes surprisingly well with cocoa. This is not improbable and it is not hot or spicy at all! This recipe is really easy to use! And since the weather is not good right now, it’s a good opportunity to try!

Recipe for extra crispy spiced chocolate tarts:

-115g of flour

-115g of brown sugar

-60g of soft butter at room temperature

-190g of dark chocolate

-225g of liquid full cream

-1 teaspoon of sichuan pepper

-1 small piece of cinnamon

-1 pinch (more or less big!!) of hot pepper powder

Place flour and brown sugar in a large bowl.

Add the butter.

Knead the whole until perfect incorporation of the butter. It doesn’t matter if it takes time. The dough can then be gathered into a ball and broken into the smaller pieces that are so special to crumbles.

Make a dense ball in your hand and then crumble this ball into circles. For this recipe, it doesn’t matter how big the circles are! I had several sizes, so who cares? It will end up in our stomachs anyway!

You need about 2 mm of dough in each circle. Then press lightly with the back of a spoon to add a little cohesion to the whole. You don’t want to crush the dough in the circle, just have the little pieces stick together. We want to keep this “crumble” aspect here!

Bake at 180°C for about 15 to 20 minutes. It’s always the same story: every oven has its own quirks and heat losses. So we have to adapt and monitor. To get crumble to put on the tarts, just add pieces of dough all around the circles.

It is cooked when the dough is golden brown.

Let the circles cool a little and prepare the cream:

Put the liquid cream in a saucepan and add the sichuan pepper. I used one teaspoon of pepper, but you can use two.

Add cinnamon.

And the chili pepper. We can go…! I only used a small pinch but you can use more.

Bring the cream to a boil. Stop cooking and let infuse for about ten minutes. Bring back to a simmer and then pour over the chopped chocolate, straining to keep the seeds and cinnamon out.