Chipotle chilli chocolate tarts

Method

1. To make the pastry, put the flour, cocoa, icing sugar, butter and a pinch of salt in a food processor and whizz to a sandy texture. Add the egg yolk and whizz again until it comes together as a dough, pulsing in 1-2 tbsp cold water if needed. Tip out onto a clean surface and bring together into a ball but don’t overwork. Flatten the ball into a disc, then wrap and rest in the fridge for an hour (see Make Ahead).
2. To make the filling, bring the double cream and milk to the boil, then add both chilli flakes. Remove from the heat, cover and leave to infuse for 1 hour.
3. Grease the tart tins with butter. Roll the pastry out on a lightly floured work surface until around 4mm thick, then cut out 8 circles (around 12cm in diameter) and use them to line each tin, leaving a little overhang
   on each. Prick the bases with a fork and put back in the fridge to rest for 30 minutes.
4. Once rested, heat the oven to 160°C fan/gas 4. Put a square of foil into each lined case and use your fingers to mould it into the same shape as the pastry. Fill with baking beans or uncooked rice, then bake for 15 minutes. Remove the beans/ rice and foil and cook the pastry for 5 more minutes. Remove from the oven, leave to cool slightly, then use a small serrated knifeto carefully carve off the overhanging pastry. Turn down the oven to 130ºC fan/gas 2.
5. Put the chocolate in a heatproof bowl. Bring the infused cream back to the boil, then strain it through a fine sieve over the chocolate, stirring until melted and smooth. Beat in the egg. Put the tart cases on a large baking tray and divide the mixture evenly among them. Bake for 15-20 minutes, then leave to cool. Serve sprinkled with plenty of sea salt flakes and extra chipotle flakes (if you like).