Preparation time: 30-35 minutes, including 10 minutes the day before
Baking time:: 7-8 minutes
Waiting time: 30 + 20 minutes + 1 hour before serving
The day before
- Peel the pepper, remove the white ribs and dice the flesh into 3 mm (1/8") cubes.
- Combine the pepper cubes with the sugar and refrigerate, covered with plastic wrap.
The day of serving
- In a food processor with a metal blade, make the pastry by combining all the ingredients, except the egg, to form a sandy mixture. Turn out on a work surface.
- Break the egg into a bowl, beat it, then add just 35 g (about 1 oz.) to the pastry.
- Knead everything to form a coarse mixture, then crush with the heel of your hand to make it smooth.
- Form into a ball, flatten, wrap in plastic wrap and refrigerate for 30 minutes.
- Drain the pepper. Chop the dried tomato very finely and combine with the pepper.
- Roll out the pastry, prick it, cut into rounds and place into tart molds. Refrigerate for 20 minutes.
- Bake the tart shells for 7-8 minutes in a preheated 200° C (400° F) oven. Cool and remove from the molds.
- Chop the 2 chocolates; bring the cream to a boil and pour over the chocolate. Let stand one minute, then stir with a spoon.
- When the mixture is smooth, add the pepper and tomato.
- Pour into the tart shells and chill for at least 1 hour before serving.
To decorate, you could dry some pepper peels in a 120° C (240° F) oven or use some big milk chocolate shavings.
Take the tarts out of the refrigerator 30 minutes before serving.
To mark the launch of the Ricard tapas glass, young chef Gontran Cherrier, known for his enthusiasm and search for originality, has designed some exclusive and unusual tapas recipes to accompany the famous Ricard ritual.
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