Chocolate Hazelnut tart is my son’s favorite dessert. In fact when he was asked what cake he wanted for he’s 21st, he asked for this.
I have to say I’m pretty fond of it too. This is a recipe I learnt from my patisserie training days. With just a few minor adjustments, it’s now easy to reproduce at home.
It’s not a hard recipe, great for learning about pastry. If you want to impress your friends, this is one they’ll remember. The best part is you can make it a couple of days in advance.
When would you make this tart?
Either make it as a single serve or a large tart that can be sliced to order. You’ll want to add this one to your collection.
- 250 g plain flour
- 125 g icing sugar
- 125 g butter, chilled
- 1 egg plus one yolk
- ½ vanilla pot, split and seeds scraped
- Pinch of salt
- 21 cm tart dish
- 100 g milk chocolate
- 200 g dark chocolate
- 100 ml milk
- 200 ml double cream
- 2 eggs
- 2 tbsp golden caster sugar
- hand full of toasted hazelnuts
- Snow to dust (Optional)
- tempered chocolate curls for decoration (Optional)
- To make the pastry
- Sift the flour, salt and icing sugar into a large bowl. Rub in the butter until breadcrumbs form. Or if you have warm hands use a food processor, I do.
- Beat the egg add the vanilla seeds and pour into the flour/pastry mix. Mix into a dough by hand or if using the processor give it a quick whirl. without working too much.
- Tip the pastry mix onto a sheet of cling film and square up as best as you can folding the sheet over the top to wrap up. chill for at least an hour in the fridge.
- Heat the oven to 170c fan or 190c convection.
- Roll the pastry so its no thicker than a 50 c piece and line the (greased or non stick) tart tin. (wrap any left over pastry and freeze till you need it, you've got 3 months with this one)
- Blind bake for 10 to 20 mins depending on your oven setting and temp. Remove the beans and bake for a further 6 or 7 mins, the surface should no longer look raw. Then set aside to cool slightly.
- Turn the oven down to 150c or 130c fan.
- Put the chocolate in a large bowl. Bring the milk and cream to the boil in a thick bottom pan then immediately take off the heat. Slowly add to the chocolate, mixing slowly with a spatula. Once everything is mixed, whisk in the eggs and caster sugar. Pour through a sieve into a large jug.
- Fill the pastry case almost to the top. drop in the hazelnuts pushing them down if needed, pop it in the oven and then top up the filling to just below the top.
- Bake for 30 to 40 mins, or until the mix is set but still wobbly. Cool on a wire. Dust with snow, cocoa or incing sugar and pile high with chocolate curls. Best served cooled in my opinion. 😉
You can even make them as mini tarts too.
This was made in a jam tart mould, with the addition of a hazelnut in the centre it makes it really cute, don’t you think?