Belfast Telegraph

Home Life Recipes

Recipe: Baked chocolate and hazelnut tart

As National Chocolate Week approaches, we have some terrifictreats that are sure to keep committed chocaholics satisfied.

What you'll need

for the Hazelnut Pastry

125g plain flour

60g firm butter diced

1 tablespoon icing sugar

60g coarsely ground hazelnuts

4 teaspoons semi skimmed milk

for the Filling

150g plain dark chocolate

200ml double cream

1 teaspoon instant coffee

1 medium egg

60g caster sugar

25g plain flour

4 teaspoons raspberry jam


Preheat over to 180°C/gas 4/350°F. For the pastry, put the flour and diced butter into a mixing bowl. Rub the butter lightly into the flour until the consistency resembles fine breadcrumbs. Stir in the icing sugar and hazelnuts. Sprinkle the milk over the top and mix until it comes together to a firm dough. Knead on a floured surface for a few seconds until the texture is smooth. Cover in cling wrap and rest in the kitchen for 15–30 minutes.

Cut the dough into four pieces and on a lightly floured surface roll each piece into a circle that is approximately five cms wider than the top diameter of the dish. Gently press the pastry into the shape of each dish, trimming away any excess from the top edge. Stand all four dishes on a baking tray (for ease of handling) and place in the refrigerator to chill for 30–60 minutes.

While the pastry is chilling, prepare the filling. Break the chocolate into pieces and put into a saucepan with the cream. Heat gently until the chocolate is completely melted (do not allow it to boil). Dissolve the coffee in one tablespoon of hot water and stir into the chocolate mixture. Cool slightly.

Whisk the egg and sugar together until the consistency is thick, stir in the sieved flour and finally the chocolate. Spread one teaspoon of raspberry jam into the base of each pastry shell. Divide the chocolate mixture between the four dishes filling them almost to the top.

Bake in the centre of the oven for approximately 15 minutes, until the pastry is crisp and the filling ‘just’ firm to the touch.

Belfast Telegraph


From Belfast Telegraph