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Recipe by Barney Desmazery

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1. 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 mins. 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 mins.
2. Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
3. Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto 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.
4. When 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 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

Per serving

582 kcalories, protein 9g, carbohydrate 50g, fat 40 g, saturated fat 18g, fibre 3g, salt 0.43 g

Latest comments and suggestions

• Chocoholly!

  20 May 2008

  Chocoholly! commented on this recipe

  this did not really work for me! - i don't know if i did it wrong? :( if going to make for an event test it first! :)

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• Helena123

  09 June 2008

  Helena123 commented on this recipe

  I wasnt particularly impressed with this dish but it was my first attempt at making pastry which might have had something to do with it! Was much better the next day

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• tish

  11 July 2008

  tish rated and commented on this recipe

  

  Worked really well and tasted lovely

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• Clare

  30 September 2008

  Clare commented on this recipe

  Absolutely delicious - not a scrap left at the end. The caramilsed hazelnuts gave a lovely crunch in the tart. Used ready made sweet shortcrust pastry to save some time and worked really well.

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• cakeyshoes

  16 November 2008

  cakeyshoes rated and commented on this recipe

  

  this worked like a dream - followed the recipe exactly, wasn't at all difficult so don't be put off by the "keen cook" rating. my pastry was probably a little too short, ended up having to make a patchwork quilt to get it in the tin. end result was fantastic though I will definitely be doing this one again. needed something to cut through the chocolate so we had some clotted cream on the side for extra indulgence. YUM!

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Ingredients

FOR THE PASTRY

• 140g butter
• 100g golden caster sugar
• 225g plain flour
• 50g ground almonds
• 1 egg , beaten

FOR THE FILLING

• 85g blanched hazelnuts
• 50g golden caster sugar
• 200g dark chocolate (70% cocoa)
• 100g butter
• splash Frangelico liqueur or brandy
• 1 egg
• 3 egg yolks

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

FOR THE PASTRY

• 140g butter
• 100g golden caster sugar
• 225g plain flour
• 50g ground almonds
• 1 egg , beaten

FOR THE FILLING

• 85g blanched hazelnuts
• 50g golden caster sugar
• 200g dark chocolate (70% cocoa)
• 100g butter
• splash Frangelico liqueur or brandy
• 1 egg
• 3 egg yolks

Per serving

582 kcalories, protein 9g, carbohydrate 50g, fat 40 g, saturated fat 18g, fibre 3g, salt 0.43 g

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