Method:
1. Preheat the oven to 200°C fan-forced. Lightly grease a 20cm base tart pan.
2. Lay 1 sheet of fillo pastry on a flat work surface. Brush with a little butter. Place another sheet of fillo on top. Repeat with butter and the remaining fillo. Use the pastry to line the base and sides of the pan. Bake blind for 8-10 minutes until light golden.
3. For the spicy chocolate filling, melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Add the star anise and red chilli. Remove from heat, stand 10 minutes and remove star anise. Pour chocolate mixture into pastry case, refrigerate until set.
4. Serve with ice-cream.