Roasted Hazelnut Chocolate Tart
Lindt EXCELLENCE Dark Hazelnut Bar 100g - Short Dated Stock*
8 - 10 people
- For the pastry:
- 155 g plain flour
- 85 g butter, softened
- 60 g icing sugar
- 35 g ground hazelnuts
- Pinch of salt
- 1 large egg yolk
- About 1 tbsp milk
- For the filling:
- 300 ml double cream
- 350 g Lindt EXCELLENCE Roasted Hazelnut Dark Chocolate, chopped
- 25 g butter
- To decorate:
- 135 g blanched hazelnuts, toasted and chopped
Lindt Chocolate In This Recipe
For the pastry: rub together the flour and the butter using your fingertips until the mix resembles breadcrumbs.
Add the icing sugar, ground hazelnuts and a pinch of salt. Add the egg yolk and bring together. If it is too crumbly add a splash of milk to combine. Bring together to form a ball. Wrap in cling film, then chill for at least 1 hour.
Lightly butter a 23 cm / 9-inch, loose-based, fluted flan tin. Lightly dust a work surface with flour and roll out the chilled dough into a large circle a couple of cm larger than your tin.
Carefully transferred into the base of the greased tart tin (you may find it easier to flip over the rolling pin as you do this). Gently press into the flutes. Trim the excess dough, prick the base with a fork, and chill in the fridge for 1 hour. Carefully transferred into the base of the greased tart tin (you may find it easier to flip over the rolling pin as you do this). Gently press into the flutes. Trim the excess dough, prick the base with a fork, and chill in the fridge for 1 hour.
Preheat the oven to 180°C/160 Fan/Gas 4. Pop a baking sheet in the oven to heat up. Line the pastry with greaseproof paper and baking beans and bake for 30 minutes. Remove the greaseproof and baking beans and bake for a further 5-10 minutes or until golden brown. Watch to make sure that the shell doesn’t puff or bubble at the centre - if it does, gently press down. Remove from the oven and leave to cool completely.
For the filling: Pour the cream into a small saucepan. Slowly bring to a simmer.
Place the chopped chocolate and butter into a large heat-proof bowl. Pour the hot cream over the chopped chocolate. Gently stir until all the chocolate has melted and you have a glossy ganache. Leave to thicken for 10 minutes, stirring every now and then.
Pour into the cooled pastry case. Cover and chill in the fridge for at least 2 hours - or until set.
When ready to serve, sprinkle with the chopped hazelnuts.
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