Dark Chocolate and Hazelnut Tart Recipe
Try this delicious dark chocolate and hazelnut tart recipe from blogger Elly McCausland.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ice cream maker
- Tart pan
- Pie weights
- Rolling pin
- Mortar and pestle
- Food processor
- Oven
- Stove
- Saucepan
- Fine-mesh sieve
- Whisk
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Freezer
- Baking sheet
- Plastic wrap
- Parchment paper
- Chef's knife
- Cutting board
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
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