HAZEL­NUT CHOC TART

This easy but im­pres­sive treat makes a great din­ner party pleaser.

Homes+ (Australia) - - CONTENTS -

It’s so de­li­cious, eas­ier than it looks and sure to im­press your din­ner party guests.

SERVES 8 PREP 40 MINS COOK 25 MINS

CHILL 3 HRS 30 MINS

$3 A SERVE

2 cups plain flour

150g cold but­ter, cubed

1 tbsp ic­ing sugar

1 egg yolk

1 tbsp chilled wa­ter

2/3 cup thick­ened cream, plus 2/3 cup ex­tra

250g dark eat­ing choco­late, chopped 1/3 cup toasted hazel­nuts, coarsely chopped, plus 1/3 cup ex­tra

250g milk eat­ing choco­late, chopped thick cream, to serve ONE Process flour, but­ter and ic­ing sugar in a food pro­ces­sor un­til mix­ture re­sem­bles bread­crumbs. Add egg yolk and the chilled wa­ter; process un­til dough just starts to come to­gether. Turn out onto a lightly floured sur­face; knead un­til smooth.

Shape into a disc; wrap in plas­tic food wrap. Chill for 30 mins.

TWO Pre­heat oven to 200°C/180°C fan. Roll pas­try out be­tween sheets of bak­ing pa­per to a 33cm x 15cm rec­tan­gle, about 5mm thick. Line a 30cm x 10cm (base mea­sure­ment) rec­tan­gu­lar tart pan with re­mov­able base with pas­try; trim edges. Us­ing a fork, prick pas­try base. Line pas­try with bak­ing pa­per. Cover base with dried beans, rice or pie weights. Bake for 10 mins. Re­move weights and pa­per. Bake for a fur­ther 15 mins or un­til just coloured. THREE Heat cream in a medium saucepan over low heat. Re­move from heat. Add dark choco­late; mix un­til melted and smooth. Pour over cooled pas­try shell. Sprin­kle with half the hazel­nuts. Chill for

1 hr or un­til fill­ing is firm.

FOUR Heat ex­tra cream in a saucepan over low heat. Re­move from heat. Add milk choco­late; mix un­til melted and smooth. Pour over dark choco­late layer in tart shell. Sprin­kle with ex­tra hazel­nuts. Chill for 2 hrs or un­til firm. Slice and serve with thick cream.

MINS 65

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