Hazelnut Chocolate Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the hazelnut crust:</li><li class="ingredients-single-item">200g hazelnuts, toasted and skinned</li><li class="ingredients-single-item">120g plain flour</li><li class="ingredients-single-item">75g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">For the chocolate filling:</li><li class="ingredients-single-item">300g dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">50g hazelnuts, toasted and roughly chopped</li><li class="ingredients-single-item">1 tablespoon cocoa powder for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Toast the hazelnuts for the crust and topping (250g total) on a baking tray for 8-10 minutes until golden and fragrant. The skins will help release flavor during toasting. Once cooled slightly, rub vigorously in a clean kitchen towel to remove most of the skins (don't worry about removing every bit). Set aside 50g for the topping and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, place 200g of the toasted hazelnuts in a food processor and pulse until finely ground but not oily (stop before it turns to butter). Add flour, sugar, and salt, pulsing to combine. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs – this creates a tender, short texture. Add the egg and pulse just until the dough comes together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disc without overworking (which would develop gluten and make the crust tough). Wrap in cling film and refrigerate for at least 30 minutes to relax the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough between two sheets of baking parchment to about 3-4mm thickness and a diameter large enough to line your tart tin. Carefully transfer to your tin, pressing into the fluted edges. Don't stretch the dough as it will shrink when baked. Trim any excess and prick the base with a fork. Return to the refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled tart shell with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 10-12 minutes until golden and dry to the touch. The blind baking ensures your crust won't become soggy when filled with the ganache. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the chocolate filling, place the chopped chocolate in a large heatproof bowl. Heat the cream, sugar, and salt in a saucepan until it just comes to a simmer (small bubbles around the edge) – don't let it boil as this can make your ganache grainy. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to melt the chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently stir the mixture with a silicone spatula until completely smooth and glossy. Add the softened butter and vanilla extract, stirring until fully incorporated. The butter adds a beautiful shine and silky texture to the ganache. If any small lumps remain, pass through a fine sieve.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the ganache into the cooled tart shell and gently tap the tin on the counter to remove any air bubbles. Refrigerate for at least 2 hours until set but still with a slight give when pressed – this achieves the perfect texture between firm and meltingly soft.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before serving, sprinkle the reserved chopped hazelnuts around the edge of the tart, creating a decorative border. If desired, dust the center lightly with cocoa powder for contrast. For the cleanest slices, dip a sharp knife in hot water, wipe dry between cuts, and slice with confident, straight-down motions.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to sit at room temperature for 15-20 minutes before serving to soften slightly for the best texture and flavor. The tart keeps well refrigerated for up to 5 days, though the crust will gradually soften. Bring to room temperature before serving.</li></ol>