Hazelnut Chocolate Tart

You will need:

For the hazelnut pastry:

85g of plain flour

30g of ground hazelnuts

55g of butter

1 egg yolk

For the topping:

3 eggs

300g of dark soft brown sugar

175g of butter

50g of plain flour

50g of cocoa powder

A bar of over 70% chocolate

Edible glitter

To make the pastry, put 85g of plain flour and 30g of hazelnuts into a large bowl. Add 55g of butter and 1 egg yolk to the mix and use a knife with cutting motions to form a crumb structure. Then use your hands and a little pressure to make a ball of pastry. Wrap this in cling film and put in the fridge for 30 mins.

Preheat the oven to 180C, roll out the pastry and line the tin with a thin layer of pastry and pierce the base all over with a fork. Cover this with a sheet of greaseproof paper and baking beans and bake this for 15mins. After 15mins, remove the beans and bake for 5 more minutes.

While the pastry is in the oven, make up the filling. In a large bowl, beat 3 eggs and 300g of dark soft brown sugar with an electric whisk until it forms a moose texture. Then gently stir in 175g of melted butter and then fold in 50g of plain flour and 50g of cocoa powder. Pour the mixture into the pasty and bake for 30mins. When taking out of the oven, it should be slightly firm but still have a little wobble to it.

For decoration you could make glittery crinkled chocolate shards. To do this, crumple a sheet of acetate. Dust this with edible glitter and lightly coat this with melted dark chocolate using a pastry brush. Let this set fully and peel off the acetate and shatter. You can then arrange this on the top of the tart.

Tip: When pressing the pastry into the tin, use a spare bit of pastry to prevent piercing the pastry.

Enjoy! x