Ingredients

The following ingredients have 3 Servings
  • 120 g white flour
  • 2 pinches of salt
  • 3 tsp brown sugar**
  • 2 drops of vanilla essence (optional)
  • 40 ml / 2½ tbsp olive oil
  • 20-30 ml / 1½-2 tbsp water (at room temperature)
  • 150 g dark (70% cocoa) chocolate
  • 2 generous pinches of hot chilli powder
  • ¾ cup almond milk***
  • 30 ml / 2 tbsp maple syrup
  • 1 level tsp coconut oil

Instruction

  • In a mixing bowl, combine flour, salt and sugar. Pour in vanilla essence and olive oil. Start working the dough with your hand adding about 1½-2 tbsp of water - enough to form pliable pastry. Divide pastry in half.
  • Form half of the pastry into a ball and place it between two sheets of baking paper for mess-free rolling (see photo 1 above).
  • Gently roll the pastry with a rolling pin (don't press too hard) so that it is big enough to cover the ramekin and its sides (see photo 2).
  • Put rolled-out pastry over the ramekin. Gently peel off the sheet of baking paper and work the pastry into the ramekin (photo 3 and 4).
  • Once you are happy with the coverage, trim off the excess pastry by running a knife blade along the edge of the ramekin (photo 5).
  • Prick the bottom of the pastry with a fork in a few places (photo 6).
  • Repeat steps 1-6 with the other half of the dough.
  • Preheat the oven to 175° C while you chill the pastry in the fridge for about 60 mins.
  • After 60 mins, blind bake the pastry for 20 mins and for another 5-10 mins with baking beads removed so that the pastry case gets a bit of colour.
  • Let the pastry cases cool down. Once cooled, gently remove them from the ramekins.
  • Melt the chocolate over a water bath. Once melted, remove from heat, but keep the bowl with chocolate over the hot water. Start adding almond milk whisking gently the whole time. At this point the chocolate may seem to have seized a little due to almond milk's high water content, don't worry, keep on whisking gently and any lumps will eventually melt away.
  • Add in chilli powder, maple syrup and coconut oil, stirring gently after each addition.
  • Once you have a homogeneous ganache, let it cool off (but not harden) before pouring it into cool pastry cases. Let the ganache set at room temperature and then transfer to the fridge. If you put it into the fridge too early, the ganache may shrink and crack.