Chocolate Chili Tarts With Siagon Cinnamon Whipped Cream

Crust:

2 cups flour

¼ tsp salt

2 TBSP sugar

10 TBSP butter, cold, small dice

Ice water (3 to 4 TBSP)

Filling:

8 oz heavy cream

1½ TBSP chili powder

8 oz bittersweet chocolate

2 eggs, lightly beaten

Whipped cream:

1 cup whipping cream

¼ cup powdered sugar

1 tsp vanilla bean paste

1 TBSP Saigon cinnamon

1.Preheat the oven to 375 degrees.

2.To make the dough: In a food processor combine the flour, salt and sugar.Pulse a few times to combine.Add the butter in and pulse until it resembles coarse meal.Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 20 minutes.

3.Gently press the dough into mini tart pans.Work the dough into the corners and up the sides.Make sure that the dough comes up ¼ inch above the tart pan and pierce with a fork.Cover with parchment paper and refrigerate for 10 minutes.

4.Bake the tarts for 12 to 15 minutes. Remove from the oven and set aside.Reduce the oven temperature to 350 degrees.

5.To make the filling: In a medium size saucepan over medium heat, bring the cream and chili powder to a simmer. Pull off the heat and add the chocolate. When chocolate is completely melted, mix well and add the eggs.

6.Pour the filling into the tart shells and bake for 8 to 10 minutes. It should still tremble in the center when lightly shaken.Let tarts cool on a rack before removing it from the pan.

7.To make the whipped cream: In a medium size bowl using an electric mixer, whip together the cream, powdered sugar, vanilla and cinnamon to stiff peaks.

8.Slice tart and serve with a dollop of whipped cream.

Makes 12.