Chocolate & hazelnut praline tart
Serve this decadent pudding with a dollop of natural yoghurt or creme fraiche. It’s perfect for entertaining as it can be made up to a day ahead, then just cover and leave at room temperature until you’re ready to serve. Cuts into ten slices.
INGREDIENTS
FOR THE PASTRY
- 140g/5oz butter
- 100g/4oz golden caster sugar
- 225g/8oz plain flour
- 50g/2oz ground almonds
- 1 egg, beaten
FOR THE FILLING
- 85g/3oz blanched hazelnuts
- 50g/2oz golden caster sugar, plus 4 tbsp
- 200g/8oz dark chocolate (70 per cent cocoa)
- 100g/4oz butter
- Splash Frangelico liqueur or brandy
- 1 egg, plus 3 egg yolks
Chocolate & hazelnut praline tart
METHOD- Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 minutes. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 minutes.
- Heat oven to 200c/fan 180c/gas 6. Line the case with baking parchment and baking beans, then bake for ten minutes. Remove beans and cook for another ten minutes until golden.
- Meanwhile, toast the nuts in a dry pan until they start to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts on to a baking tray lined with parchment. Leave to cool, then roughly chop.
- Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
- When the pastry case is cooked, remove from oven and turn the heat down to 160c/fan 140c/ gas 3.
- Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15 to 20 minutes until the chocolate has almost set. Leave to cool before serving with the remaining nuts.
