Chocolate Sriracha Tart

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Get some sugar, some spice, and everything nice with this Chocolate Sriracha Tart!

Preparation time: 45 minutes
Cooking time: 1 hour 30 minutes
Setting time: 6 hours
Serves 10 to 12

Ingredients
FOR THE CRUST
1 1⁄2 cups graham crackers, crushed
1⁄3 cup brown sugar
6 tablespoons butter, melted
1⁄2 teaspoon cinnamon

FOR THE FILLING
2 cups dark chocolate
1 cup heavy cream
1⁄4 cup butter
1 tablespoon Sriracha

FOR THE WHIPPED CREAM
1⁄2 cup whipping cream
2 tablespoons white sugar
1 tablespoon Sriracha

Procedure
FOR THE GRAHAM CRUST
1. Mix crushed graham crackers, sugar, melted butter, and cinnamon until well-blended. Press mixture into your tart molds.
2. Let crust set in cold for at least 4 hours in the refrigerator before using.

FOR THE FILLING
1. In a heatproof bowl, place dark chocolate pieces and set aside.
2. In a saucepan, bring cream and butter to a low boil and remove from heat.
3. Pour hot cream on top of the chocolate and mix with a spatula. If it is not completely melted, you can heat in the microwave for several seconds until it achieves a smooth consistency.
4. Pour on top of the chilled crust and leave in the refrigerator for at least 2 hours.

FOR THE WHIPPED CREAM
1. Whip the whipping cream and sugar with a whisk or with a kitchen aid until stiff.
2. Carefully fold in the Sriracha until well- combined but still maintaining the whipped cream’s stiffness. Set aside and place on top of tarts after baking

Recipe by Chef Noel Mauricio
Photography by Justin de Jesus

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.