Chocolate Hazelnut Tart
This chocolate hazelnut tart features a crisp chocolate pastry filled with roasted hazelnuts enrobed in a chocolate ganache.
Equipment
- food processor - or mixing bowl and fork
- 25cm (10 inch) loose-bottomed tart tin
- baking parchment or foil
- baking beans
- Mixing bowl
- Small saucepan
- Rolling Pin
- cling film/plastic wrap
Ingredients
For the pastry
- 175 g flour all purpose/plain
- 25 g cocoa powder
- 50 g icing sugar confectioners sugar
- 100 g butter cold and cubed
- 1 egg yolk
- 4 teaspoon water cold
For the filling
- 250 g dark chocolate 70% cocoa solids
- 500 ml cream double/heavy
- 100 g hazelnuts blanched and roasted
- 65 g sugar caster/superfine
- 2 teaspoon gold dust edible
Instructions
- Put the flour, icing sugar and cocoa in a food processer along with the cubed butter.
- Pulse several times until the mixture resembles fine breadcrumbs.
- Mix the egg yolk with the cold water and add gradually while continuing to pulse. The mixture will quickly form clumps.
- Put a large piece of plastic wrap on the worktop and tip the dough out onto it.
- Use the wrap to push the dough into one clump and then flatten it out then add another sheet of wrap.
- Wrap the dough and refrigerate for 15 minutes.
- Unwrap the dough. Roll out the dough on top of the plastic until it is big enough to line the tin.
- Take off the top layer of plastic and flip the pastry over and onto the tin. Use the plastic to gently push the pastry into the edges. Peel off the remaining plastic.
- Fork the base of the pastry and chill for 20 minutes.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake blind for 15 minutes. Remove the beans and paper and bake for a further 10 minutes.
- Leave the pastry to cool in the tin.
- Roughly chop the nuts and scatter over the pastry base, reserving a handful for decoration.
- Break up the chocolate into small pieces and place in a large bowl with the caster sugar.
- Heat the cream to boiling point in a small saucepan.
- Pour the cream over the chocolate and sugar and leave for about 3 minutes.
- Stir until the mixture comes together and is smooth and one colour.
- Leave to cool for about 20 minutes.
- Pour the chocolate ganache over the nuts in pastry base.
- Chill for at least 2 hours before decorating and serving. Best chilled overnight.
Nutrition
Calories: 636kcalCarbohydrates: 52gProtein: 10gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 98mgSodium: 39mgPotassium: 459mgFiber: 6gSugar: 25gVitamin A: 992IUVitamin C: 1mgCalcium: 103mgIron: 6mg
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