Did you know that if you bake Nutella it goes fudgy? I didn't, but I'm always looking for new ways to use it and so with a scant amount of pastry left over from making a pie I made these
there wasn't quite enough Nutella in the jar to fill all the tart cases as much as I would have liked, so I topped some of them with a square of dark chocolate. Those were the best ones. A clear case of not having what you (think you) want acting to your advantage.
I have heard that chillie stimulates both pain and pleasure receptors at once. The first time I made this*
which is very hot indeed, I saw all the evidence I needed to convince me of the veracity of that clam: Bob agonised over every mouthful but couldn't stop eating it. Since then I've been making it only a few times a year as a kind of sado-masochistic treat, always telling the boys my plan just in case they feel they can't cope with it. This time, though, I had the foresight to leave the Vietnamese dipping sauce/dressing – the source of the pain – in the jug so that they could add as much or little as they wished. Why I hadn't thought of that before, I have no idea.
* You'll find the recipe in Nigella Lawson's book Forever Summer, but the gist of it is: cook some black rice and some tiger prawns, leave them to cool down, mix them together then pour over some Vietnamese dipping sauce which is nothing more than two tablespoons of lime juice, four of fish sauce (Nam Pla), four of water, two of sugar, two cloves of garlic and two finely chopped birds-eye chillies stirred together in a small jug or bowl.