Ancho Chili Avocado Chocolate Truffle Tart with a Churro Macaron

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Crust:

1/4 cup cocoa powder

1/2 tsp vanilla extract

1 tbsp milk

 

1/2 cup butter

1/4 tsp salt

1 1/4 cup flour

1/4 cup sugar

Preheat oven to 350 degrees. Blitz all ingredients in a food processor until dough forms. Press into a greased tart pan and pierce with fork. Bake for 10-12 minutes. 

Filling:

2 dried ancho peppers

1/2 pound quality semisweet chocolate, finely chopped

1/3 cup heavy cream

2 tablespoons good quality honey

1/2 ripe avocado

Crack open peppers and remove seeds and stems. On a small pan toast the peppers to help them release some oils. In a small pot combine heavy cream and honey. Once the peppers become fragrant add to heavy cream. Heat cream over medium heat for about 10 minutes stirring every few minutes to prevent it from breaking or burning. Reduce heat to low and let stand for a few minutes. Meanwhile place chopped chocolate in a large bowl. Using a strainer, strain hot cream into chocolate. Be sure to squeeze the peppers and try to get all that spicy cream out. Let chocolate and cream stand for about a minute or two, until you see the chocolate start to melt. Using a whisk start whisking chocolate until it looks nice and smooth. In a separate bowl smash avocado until smooth, then incorporate into chocolate mixture and stir until it is smooth and no lumps remain. Add to prepared tart crust and refrigerate for an hour before serving. 

Churro Macaron:

pâte à choux

1 cup water

2 tbsp sugar

1/2 tsp salt

1/3 cup butter

1 cup flour

2 eggs

1/4 cup sugar

1 tsp ground cinnamon 

Cinnamon Buttercream

1/2 cup room temperate butter

1 tbsp heavy cream

1/4 cup powdered sugar

1/3 tsp cinnamon

Preheat cooking oil to 375. 

Bring the water, butter, sugar and salt to a high simmer in a pot until the butter is completely melted. Using a wooden spoon stir in flour, cooking dough over medium heat until dried out about 1-2 minutes. Remove from heat and let stand for about 5 minutes to cool. Add eggs one at a time and mix completely before adding the next one. Fill a piping bag with a small star tip. Over a sheet of parchment paper pipe small circles. Place in freezer for about 30 minutes until they are hard enough to pick up. Drop into oil and remove when golden brown about 5 minutes. Lay out on paper towels and let drain. Once drained toss discs in a bowl with sugar and cinnamon. 

To make the buttercream using a hand mixer beat butter until fluffy. Add heavy cream and keep beating. Slowly add powdered sugar and cinnamon. Add to a small piping bag and set aside until churro discs are cool. Pipe the filling on top of one of the discs and top with another one making a small sandwich. 

Remove your tart from the fridge and garnish with chocolate shaving. Top it off with the churro macaron and voilà!