Baked Chocolate and Hazelnut Tart

Le Creuset Stoneware Mini Fluted Flan Dishes

A crisp hazelnut pastry makes a delicious shell for the baked chocolate filling.  Topped with some raspberries and whipped cream it makes a spectacular dessert. Chilling the pastry in the dishes before it is baked will reduce the level of pastry shrinkage, therefore ensuring a perfect flan shell.

Serves 4

INGREDIENTS:

  • Hazelnut Pastry:
  • 125g (1 cup) plain flour
  • 60g (1/2 stick) firm butter diced
  • 1 tablespoon icing sugar
  • 60g (1/2 cup) coarsely ground hazelnuts
  • 4 teaspoons semi skimmed milk

Filling:

  • 150g (5oz) plain dark chocolate
  • 200ml double cream
  • 1 teaspoon instant coffee
  • 1 medium egg
  • 60g (heaping ¼ cup) caster sugar
  • 25g (1oz) plain flour
  • 4 teaspoons raspberry jam

Oven: 180ºC/ 350ºF, Gas 4, Pre-heated (Fan oven 170ºC)
  
1. Pastry: put the flour and diced butter into a mixing bowl.  Rub the butter lightly into the flour until the consistency resembles fine breadcrumbs. Stir in the icing sugar and hazelnuts.  Sprinkle the milk over the top and mix until it comes together to a firm dough.  Knead on a floured surface for a few seconds until the texture is smooth.  Cover in cling wrap and rest in the kitchen for 15-30 minutes.
 
2. Cut the dough into 4 pieces and on a lightly floured surface roll each piece into a circle that is approximately 5cm (2 inches) wider than the top diameter of the dish.  Gently press the pastry into the shape of each dish, trimming away any excess from the top edge.  Stand all four dishes on a baking tray (for ease of handling) and place in the refrigerator to chill for 30-60 minutes.

3. While the pastry is chilling, prepare the filling.  Break the chocolate into pieces and put into a saucepan with the cream.  Heat gently until the chocolate is completely melted (do not allow it to boil) Dissolve the coffee in one tablespoon of hot water and stir into the chocolate mixture.  Cool slightly.

4. Whisk the egg and sugar together until the consistency is thick, stir in the sieved flour and finally the chocolate.

5. Spread one teaspoon of raspberry jam into the base of each pastry shell.  Divide the chocolate mixture between the four dishes filling them almost to the top.

6. Bake in the centre of the oven for approximately 15 minutes, until the pastry is crisp and the filling ‘just’ firm to the touch.

7. Allow to cool thoroughly in the dishes.

Serve cold, but not chilled, either in the dishes or turned out.  Finish the tops with a few fresh raspberries and some whipped cream.

 



EPiTrace logger