Velvety rich tart made with 85% chocolate and topped with hazelnuts and your favourite sweet, juicy berries.
For the chocolate pastry
120g Plain Flour
100g Unsalted Butter, softened
80g Icing Sugar
2 Egg Yolks
40g Cocoa Powder
Pinch of Salt
For the filling
400ml Double Cream
2 tbsp Caster Sugar
375g Moser Roth Luxury Dark Chocolate 85%
90g Unsalted Butter, cubed
250g Mixed Berries
30g Hazelnuts, toasted
To make the chocolate pastry, place the softened butter, salt and icing sugar into a mixing bowl. Using a rubber spatula, mix for 2-3 minutes until smooth.
Add the egg yolks to the mixture and mix until fully combined.
Now, sift together the flour and cocoa and add to the mixture then fold through until you have a smooth paste.
Shape the pastry into a block, then wrap and leave to chill in the fridge for 30 minutes until firm.
Next, roll out to approximately 0.5cm thickness then press into a 23cm fluted tart tin. If you get any holes in the pastry, just press until smooth. Refrigerate the lined pastry tin for 30 minutes.
Pre-heat the oven to 180oC Fan/Gas Mark 6. Line the pastry with baking paper and baking beans then bake for 25 minutes.
After 25 minutes, remove the baking paper and beans and bake for a further 10 minutes until crisp and fully cooked.
Take the pastry out of the oven and leave to cool in the tin.
For the filling, heat the double cream with the sugar until hot, be careful not to let the mixture boil.
Next, cut the chocolate into small pieces and place into a bowl with the butter.
Pour the hot cream over the chocolate and butter and stir until fully melted and combined.
Next, pour the filling into the tart case, smooth the top and leave to set in the fridge for at least 4 hours or preferably overnight.
Just before you’re ready to serve the tart, toast the hazelnuts in a hot frying pan for 2-3 minutes until golden then leave to cool. Once cool, roughly chop the hazelnuts.
Finally, arrange the fruit and mint leaves decoratively on top of the tart then sprinkle over the chopped hazelnuts and serve.