Chocolate Hazelnut Tart
Cook Time 30 minutes + chilling time
Servings 10-12
Ingredients
For the base
100g hazelnut dark chocolate, melted
100g hazelnut spread or nut butter
120g cereal flakes, lightly crushed
For the topping
210ml milk
490ml cream
Pinch sea salt
3 eggs
250g hazelnut dark chocolate
250g 70% dark chocolate
Decorate with hazelnuts and some chocolate
Method
For the base, gently melt the chocolate in a bowl. Mix in the hazelnut spread and then the cereal.
Line the base of a 23cm tin with baking paper.
Create an even layer of the mixture on the bottom of the tin. Refrigerate until needed.
For the tart mixture, place the milk, cream and salt into a saucepan and bring to the boil.
In the meantime, whisk the eggs.
Once the cream mixture is boiling, slowly add to the eggs whilst whisking.
Return to a gentle heat, whisking continuously and heat to 82°C or until mixture starts to thicken slightly. (just like making a custard).
Remove from heat and mix in the chocolate. Stir until mixture is silky and smooth.
Pour into the cake tin and smooth the surface.
Refrigerate for 4-6 hours. Top with additional hazelnuts and broken dark chocolate before serving.
For the cleanest cut when serving, use a big warm chef’s knife and clean after each cut with hot water.