Chocolate and hazelnuts are always an awesome combination. Make this tart to enjoy at the end of a special meal. Toasting the hazelnuts makes removing the skins easy and enhances the flavour.
What you need
¾ cup flour
½ cup cornflour
2 tablespoons caster sugar
2 tablespoons hazelnuts
90g butter, chopped
1 egg, lightly beaten
2 tablespoons chilled water
1 cup sour cream
¼ cup caster sugar, extra
225g CADBURY Dark Chocolate Melts
2 egg yolks
1 teaspoon vanilla
½ cup toasted, skinned hazelnuts, extra
Pure cream, for serving
- COMBINE flour, nuts, sugar and butter in a food processor and process just until mixture resembles breadcrumbs. Add the egg and water and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes. Roll out the pastry between 2 sheets of baking paper to line a 35cm x 12cm rectangular fluted tart pan with a removable base. Chill a further 10 minutes. Prick well with a fork.
- BAKE in a hot oven 200°C for 5-8 minutes or until lightly golden. Reduce the oven to 150°C.
- COMBINE the sour cream and sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour over the chocolate and stand for 1 minute or until the chocolate has melted. Whisk until smooth and then whisk in the yolks, and vanilla. Pour into the tart case and sprinkle over the extra hazelnuts.
- BAKE for 20-25 minutes or until just set. Cool in the pan on a wire rack before chilling for at least 1 hour or until firm. Slice and serve with a dollop of cream.