Dark Chocolate and Hazelnut Tart Recipe - Great British Chefs

Ingredients

• 125g of plain flour
• 50g of icing sugar
• 50g of hazelnuts, blanched
• 1 pinch of salt
• 80g of butter, cold, diced
• 1 large egg yolk
• ice cold water, 1–2 tbsp
• 300ml of double cream
• 125ml of whole milk
• 210g of dark chocolate, broken into pieces
• 2 large eggs
• 50g of golden caster sugar
• 1/4 tsp salt, preferably vanilla but normal will do
• 1/2 tsp vanilla extract
• 2 tbsp of freeze-dried raspberries, broken into pieces
• icing sugar, to serve
• fresh raspberries, to serve
• 250ml of whole milk
• 300ml of double cream, or Jersey cream
• 140g of caster sugar
• 1 vanilla pod
• 5 large egg yolks
• 100g of meringue nests, homemade of shop-bought
• 200g of raspberries
• 200g of caster sugar
• 2 tsp lemon juice
• 2 tsp pink peppercorns, crushed