Chocolate Chili Tarts

The cayenne pepper adds a kick of spice to these sophisticated chocolate tarts made with Lactantia® Lactose Free 2% Milk.

  • 20 mins prep, Refrigeration: 4 hrs20 mins prep, Refrigeration: 4 hrs
  • 20 mins cook20 mins cook
  • 6 servings6 servings

Ingredients

  • 6 tbsp coconut oil, melted
  • 2 cups chocolate cookie crumbs
  • ¼ cup sugar

Filling

  • 1.5 cups Lactantia® Lactose Free 2% Milk
  • ¼ cup sugar
  • Pinch of cayenne pepper
  • 2 tbsp cornstarch
  • ½ tsp vanilla
  • 2 egg yolks
  • 2 tbsp cocoa powder

Instructions

  1. Preheat your oven to 350°F.
  2. In a bowl, mix together the coconut oil and cookie crumbs.
  3. Press the cookie mixture into 6 individual tart shells.
  4. Bake on baking sheet for 10 minutes, remove from oven and let cool on a cooling rack.

Filling

  1. In a bowl mix together, the egg yolks, cornstarch, vanilla, sugar, cocoa powder and cayenne pepper.
  2. In a small pot, bring the Lactantia® Lactose Free Milk to a boil. Pour the hot milk over the egg mixture slowly, while whisking to prevent cooking the eggs.
  3. Once fully mixed, pour the mixture back into the pot and cook on medium heat, while stirring, until the mixture is thick.
  4. Divide the chocolate mixture between the 6 tart shells and place in the fridge for 4 hours, until set.
  5. Sprinkle on cocoa powder before serving.