Dice the chilled butter. Separate the eggs. Finely chop the Single Origin Colombian Panela Sugar Dark Chocolate.
- 1 Break open the cardamom pods, shake the black seeds into a pestle and mortar, and crush to a fine powder.
- 2 Sift the flour into a bowl, stir in the cardamom and rub in the butter until it resembles fine breadcrumbs.
- 3 Stir in the sugar.
- 4 Add the egg yolk and mix to a smooth dough, with a little cold water if necessary.
- 5 Wrap the dough in cling film and chill for 30 minutes.
- 6 Preheat the oven to 190°C/170°C fan/gas 5.
- 7 Roll out the pastry and use to line a 20cm loose-based flan tin.
- 8 Prick the base with a fork. Line with baking parchment and fill with baking beans.
- 9 Bake for 15 minutes, then remove the paper and beans.
- 10 Brush the pastry with the egg white. Return to the oven for 5 minutes.
- 11 Put the cream and chilli flakes in a heavy-based pan.
- 12 Heat until almost boiling, then remove from the heat and set aside to infuse for 5 minutes.
- 13 Put the butter and chocolate in a heatproof bowl.
- 14 Reheat the cream and pour through a sieve onto the butter and chocolate.
- 15 Stir until the chocolate has melted and the mixture is smooth.
- 16 Pour the mixture into the pastry case and leave to set at room temperature (about 3-4 hours).
- 17 To make the praline, heat the sugar in a heavy-based pan over a low heat, swirling it around occasionally until it’s all melted. Increase the heat and boil until it’s a golden caramel colour.
- 18 Remove from the heat and tip in the peanuts, swirling them around to coat them in the caramel.
- 19 Immediately pour the mixture onto an oiled baking sheet and set aside to harden.
- 20 Using a rolling pin, smash the cooled peanut caramel into small pieces and scatter over the tart once it has set.