Frangelico chocolate tart

You’ll love this chocolate tart with a rich Frangelico ganache filling!

The gold leaf decoration makes this chocolate tart look extra glamorous. Skill level: Medium • Ready in 1 hr, plus chilling • Serves 12

foR the paStRy

190g plain flour

20g cocoa powder, plus extra to dust 50g icing sugar

150g cold, unsalted butter, cubed 1 large egg foR the filling

250ml double cream

100ml frangelico, or hazelnut liqueur 300g dark chocolate (we used 70%), broken into pieces edible gold leaf, to serve (optional) you will need a 23cm fluted flan case with a removable base

1 To make the pastry, blitz the flour, cocoa powder and icing sugar in a food processor. Add the butter and pulse a few times until the mixture resembles sand. Add the egg and blitz until the dough starts to come together. Press it into a disk shape and wrap in clingfilm, then chill in the fridge for 20 mins.

2 Roll out the dough on a floured surface to around 4mm thickness. Use the rolled pastry to line the tin, and trim off any excess. Place back in the fridge for 30 mins. Heat the oven to 180C, Gas Mark 4. Fill the tart case with baking parchment and baking beans, and blind bake for 15 mins, then remove the beans and bake for a further 10 mins. Set aside to cool.

3 To make the filling, place the cream and Frangelico in a saucepan over a medium heat until just simmering. Remove from the heat and stir in the chocolate until it melts fully and the mixture becomes glossy.

4 Leave to cool slightly, then pour into the tart case. Leave in the fridge to firm up for 1 hr, then dust with cocoa powder and decorate with gold leaf to serve. Per serving: Cals 441, Fat 29g,

Sat fat 18g, Carbs 34g w&h