Chocolate and Hazelnut Toffee Tart
Over a year ago
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Ingredients
- Block Sweet/dessert shortcrust pastry
- 50g Butter
- 75ml Single Cream
- 100g Soft Light Brown Sugar
- 150g Chopped Hazelnuts
- 200ml Single Cream
- 200g Dark Chocolate
- 2 tblsp Single Cream
Accompaniment
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Method
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1
Roll out the pastry to line a 25cm tart tin. Cover and chill for 20 mins then bake blind for 15-20 mins. The tart will not be cooked again so make sure the pastry is completely cooked.
For the hazelnut toffee layer:
Place the butter, cream and brown sugar in a saucepan, bring to the boil and simmer for 2-3 mins until slightly thickened. Remove from heat and allow to cool then spread over base of tart shell.
For the chocolate velvet layer:
Place the cream in a saucepan and bring to the boil, remove from the heat and immediately break the chocolate into chunks into the hot cream. Stir until it has all completely melted and then pour over the hazelnut toffee layer.
Place the tart somewhere cool until the chocolate mousse has set.
Serve with single cream.
Chef's Tips
If you are keeping the tart in the fridge let it come back to room temperature before serving.
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