Mexico is the birthplace of chocolate, and it is used in combination with chillies, sweet spices, seeds, nuts and dried fruit to make one of the country's favourite dishes - mole poblano. We're using those same classic flavours in this delicious chocolate tart - the ancho chilli gives a very mild level of heat but also a lovely sweet flavour reminiscent of dried fruit.

MEXICAN DARK CHOCOLATE TART BLEND (1 portion = 2 tbsp): ancho chilli, cassia, allspice, vanilla

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Mexican Dark Chocolate Tart Recipe:

You Need: 

• 300ml double cream
• 2 egg yolks
• 170g good quality dark chocolate - broken into small pieces
• 2 tbsp sugar
• 1 pre-baked sweet pastry case (approx 20cm diameter)
• 50g raisins
• 1 tbsp mix of pumpkin and sesame seeds (optional)
• Sour cream to serve

Method:

• Preheat the oven to 150°C/gas mark 2
• Simmer the cream, raisins, sugar and the MEXICAN DARK CHOCOLATE TART BLEND in a small saucepan, stirring regularly, for 3 minutes or until the sugar has dissolved
• Leave for a minute to cool slightly, then pour the warm cream mixture over the chocolate and stir together until the chocolate melts. Stir in the egg yolks until evenly combined
• Pour the mixture into the pastry case and bake for 15 minutes until the tart is just set with a slight wobble in the centre
• Sprinkle the sesame and pumpkin seeds (if using) over the tart and chill in the fridge for at least 2 hours until firm
• Serve in slices with a spoonful of sour cream on the side