Chili Chocolate Lava Tarts with Smoky Crust

Pulse flour, cold butter (cubed), smoked paprika, and salt in a food processor until the mixture looks like coarse sand with pea-sized butter pieces.

Add egg yolk and 1 tablespoon ice water, then pulse until the dough just comes together. Add more ice water 1 teaspoon at a time if needed — it should be shaggy but hold when pressed.

Turn dough onto a clean surface, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes until firm.

Preheat oven to 190°C (375°F). On a lightly floured surface, roll dough to 3mm thickness. Cut circles large enough to line four 10cm tart pans, then press gently into the fluted sides. Trim edges flush.

Prick the bases with a fork, line each with parchment and pie weights (or dried beans). Blind bake for 15 minutes until the edges are lightly golden. Remove weights and bake another 5 minutes until the base looks dry. Set aside to cool slightly.

Melt dark chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until completely smooth. Remove from heat and let cool for 5 minutes.

Whisk in heavy cream, cocoa powder, cayenne, cinnamon, and white sugar until the mixture is glossy and fully combined.

In a separate bowl, lightly beat the two whole eggs. Slowly pour the chocolate mixture into the eggs while whisking constantly to temper them — this prevents scrambled eggs.

Divide the filling evenly among the four prepared tart shells, filling each about three-quarters full. The centers should wobble slightly.

Bake tarts at 190°C (375°F) for 10-12 minutes. The edges will be set and firm, but the very center should still have a pronounced jiggle — this is your lava.

Remove from oven and let rest for 2 minutes. The carryover heat will finish setting the outer ring while keeping the molten center alive.

Dust the tops lightly with a pinch of cayenne and cinnamon mixed together for a fiery flourish. If you have a butane torch, finish each tart with a 30-second blast to toast the surface and wake up the spices.

Serve immediately while the center is still molten. These wait for no one — grab a spoon and dig in.