Mix the flour, butter, icing sugar and egg in a food processor until combined. Don’t mix too much otherwise the dough will be harder to work with. Leave to rest for 30 minutes in the fridge. Butter four small tart pans or a larger pan and press the dough into the pans. Prick with a fork and cover with baking paper. Cover with dry beans or rice to prevent the tart from rising. Bake in the oven at 175 degrees C for approx. 10 minutes. Remove the paper and bake until the tarts become golden. Leave to cool.

Bring the cream and chilli to the boil. Pour the cream over the chocolate and stir until it is smooth. Fill the tarts with the chocolate mixture and place in the fridge to cool.


Cut the kumquats in two, remove the seeds and boil the fruit in the sugar, water, ginger and lime juice. Leave to simmer for 45 minutes.