Feijoa Chilli Slices
Winning recipe from Kiwi Summer's Recipe Challenge competition.
- 100g butter
- 50g sugar
- inside of 1/2 vanilla bean
- 1/2 tsp baking powder
- 200g flour
- 2 tbsp milk
- 25g butter
- 3 tablespoons caster sugar
- 4-5 feijoas
- 1 tin condensed milk
- Half a block of dark chocolate
- Chilli powder
- A handful of pecans
Tip 100g butter, sugar, vanilla, baking powder and flour into food processor and process until it resembles fine crumbs. Add 2 tbsp milk to process briefly to a soft but rollable consistency
Wrap/cover and chill while you prepare the feijoas.
Line a 23cm square baking tin with baking paper, then spread baking paper with 25g butter and sprinkle over 3 tbsps caster sugar.
Slice 4-5 feijoas and lay on the greased and buttered tin lining.
Roll out the pastry and lay it over the top of the feijoas.
Bake for 20 minutes at 180 degrees.
Leave to cool in tin while you prepare the topping.
Caramelise a tin of condensed milk in a saucepan, stirring constantly over a gentle heat until it has all turned a brown caramel colour.
Invert the cooked pastry & feijoa onto a wire rack, reline the tin with more baking paper and when it is quite cold slide the cake back into the tin.
Spread with the caramel and put into the fridge to set.
Melt half a block of dark chocolate in a bowl over hot water, adding chilli powder to taste.
Toast half a cupful of pecans in the oven, and roughly chop.
Spoon chilli chocolate over the set condensed milk and sprinkle with pecans.
Leave till set. Serve cut into squares.