Kitchen HQ

Choc-hazelnut tart

In a bowl, combine 250g crushed chocolate biscuits and 125g melted unsalted butter. Press into base and sides of a 3cm deep, 21cm round loose-based tart pan. Chill 30 minutes until firm. SALTED HAZELNUT CHOC FILLING In a small saucepan, heat 300ml tub thickened cream until just simmering. Place 200g chopped dark chocolate and 200g chopped milk chocolate in a heatproof bowl and pour over hot cream. Stir until smooth. Fold through ½ cup roasted, chopped unsalted hazelnuts and ¼ tsp sea-salt flakes. Set aside 15 minutes to cool slightly. Pour into pastry case, chill 20 minutes. WHITE CHOCOLATE TOPPING In a small saucepan, heat ⅔ cup thickened cream on medium until just simmering. Place 300g chopped white chocolate in a heatproof bowl and pour over hot cream. Stir until smooth. Set aside 15 minutes to cool slightly. Pour white topping over hazelnut filling. Chill 2 hours until firm. Serve topped with chocolate shards and Ferrero Rocher.