Chocolate Hazelnut tart recipe
Serves: 12
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins plus chilling
Dietary:
Meal type: Dessert
Misc:
Occasion:
Author: dghchocolatier
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Ingredients
- 150g digestive biscuits smashed in a bag,
- 85g melted unsalted butter
- 1/4 teaspoon sea salt,
- 240ml double cream
- 300g dark chocolate, chopped small
- 150g chocolate hazelnut spread
- 150g chocolate hazelnut spread,
Method
To make the base, put the oven racks in the top and bottom third of the oven, and preheat the oven to 180ºC. grease the bottom of the pan with butter.
In a bowl, mix together the biscuit crumbs, butter, and half the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a spoon so the buttered crumbs is even.
Bake the crust on the upper rack of the oven for 7 minutes. Cool the base in the pan completely on a wire rack before filling.
To make the filling, bring the cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.
Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.