Chocolate and Hazelnut Tart - Foodies Festival


INGREDIENTS
23cm tart tin (does 10 portions)

PASTRY
75g ground hazelnuts
250g plain flour
75g icing sugar
150g chilled unsalted butter, chopped
1 large 70g egg
1 1/2 tbsp cold water

TART FILLING
140ml whole milk
380ml double cream
50g caster sugar
250g dark chocolate
2 large eggs

Start by combining the hazelnuts and flour in a mixer (if using a food processor, put it on blitz as constantly blending will make the mix oily).  Add the icing sugar, then butter, then egg.  The mixture should come together in a ball.  If it doesn't, slowly add cold water as needed.  Wrap in cling film and chill for 20-30 mins.  Dust with flour and roll out.  Line a 23cm tart tin, prick the base with a fork and chill for a further 10 mins.  Line with baking paper and baking beans and place in an oven at 170C for 15 minutes.  Remove the beans and wash with egg white.  Return to oven for 5 mins.

Heat the cream, milk and sugar in a pan until simmering.  Add to the chocolate and stir to melt.  Slowly add in the whisked eggs, stirring constantly.  This will thicken the ganache.  Pour into the tart base and pop in the oven for 20-30 minutes.  It should have a slight wobble when it comes out.  Let stand to cool (it'll firm up as it does).  Dust with cocoa powder.  Keep any left-over ganache in a piping bag to spread across the plate as a garnish.

If you want to make the chocolate soil, pop 100g caster sugar in a pan with a tablespoon of water.  Bring to a light caramel and remove from the heat.  Add in 75g dark chocolate pieces and stir with a fork or whisk.  It will become a soft, chocolate sauce texture but keep stirring.  After a minute or so, it will crystallise and become more of a crumb or soil.  Keep stirring until all broken into small pieces.  Pour onto a baking tray lined with baking paper to cool.  Reserve in a tupperware until needed.