When you want indulgence and decadence in your dessert but you don’t want sickly, this Chocolate and Hazelnut Tart is the one for you.
For my luxury dinner party I wanted a dessert that was easy to make ahead of the night, that screamed luxurious but was not too fussy.
This tart is chocolate-y but not sweet. It’s nutty, but not overpowering. It has the slightest hint of booziness from the Amaretto. It’s incredibly more-ish. So much so that I insisted on having a slice for breakfast!
The best recipes are the ones you make your own! So switch the hazelnuts for your favourite nut. I used Amaretto as it’s easy to get hold of, but to be true to the hazelnut try to use Frangelico.
The could be lovely with a splash of Baileys or even a sprinkling of popping candy!
Switch the pastry base for chocolate or perhaps add a shot of espresso to the mix.
There’s so much you can make your own with this tart.
Chocolate and Hazelnut Tart (approx. 12 slices)
- 1 pastry case (or make your own)
- 80g hazelnuts
- 50g caster sugar
- 200g dark chocolate (min. 70% cocoa solids)
- 100g unsalted butter
- good splash of amarettto
- 1 egg
- 3 egg yolks
- Over a medium heat toast the hazelnuts in a frying pan. Keep shaking the pan to get a good all-over golden colour.
- Sprinkle the hazelnuts with 4 tbsp of sugar. Keep shaking the pan and allow the sugar to caramelise over the nuts.
- Tip the caramelised nuts onto a baking sheet lined with baking paper and allow to cool.
- Over a pan of simmering water in a heatproof bowl melt the chocolate, butter and amaretto together. Avoid stirring too much. Remove from heat to cool slightly.
- In another bowl over simmering water whisk together the egg, egg yolks and sugar until light and fluffy.
- Fold the sugar-egg mixture into the slightly cooled chocolate mixture.
- Now roughly chop the hazelnuts and scatter most of them across the base of the pastry case.
- Tip the chocolate mixture into the case and push gently to the edges. Sprinkle with the remaining hazelnuts.
- Bake in a preheated oven at 160C for about 15 minutes and the chocolate has set. Remove and allow to cool before serving.
Enjoy!
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