Ingredients
| 200g plain flour | |
| 100g unsalted butter | |
| 50g toasted hazelnuts, plus extra to garnish | |
| 2-3 tablespoons iced water | |
| 350ml cream | |
| 350g good-quality dark chocolate (50%-70% cocoa solids) | |
| 1 pinch salt |
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Instructions
| 1. | Pulse together the flour, butter and hazelnuts in a food processor until the mixture resembles breadcrumbs. |
| 2. | Add the iced water and pulse until just combined. |
| 3. | Bring the dough together, form into a ball and rest it in the fridge for 30 minutes. |
| 4. | Line the base of a 23cm baking tin with baking paper. |
| 5. | Once the pastry has rested, roll it out and use it to line the tin. |
| 6. | Blind bake the tart shell by placing baking paper into the pastry shell and filling it with baking beans. |
| 7. | Bake at 180°C for about 15 minutes. Remove the paper and beans, then continue to bake the base for another 10 minutes or until it turns golden. Allow to cool. |
| 8. | While the crust cools, make the ganache filling. |
| 9. | In a saucepan, heat the cream until it just begins to simmer. |
| 10. | Remove from the heat, then add the chocolate and salt. Stir until smooth. |
| 11. | Pour the ganache into the cooled crust and allow it to set overnight in the fridge. |
| 12. | Before serving, finely chop a handful of toasted hazelnuts and sprinkle them on top for garnish. |
Recipe Alice Taylor / Styling Fiona Lascelles / Photography Tony Nyberg