Home » Recipes » Series 9 » Hazelnut, Chocolate & Raspberry Tart

Sesame Chicken Tenders with Asian Greens and Tamari/Honey Sauce | Lemon & Herb crusted Salmon served on bed of Potato & Celeriac mash with Asparagus and Garlic & Dill Aioli | Hazelnut, Chocolate & Raspberry Tart

Hazelnut, Chocolate & Raspberry Tart

Ingredients:

Crust:
150g Hazelnut Meal
? cup Caster Sugar
¼ cup Cornflour (Gluten Free)
125g Unsalted Butter
1 Egg Yolk

Filling:
¼ cup Raspberry Jam
160mL Thickened Cream
200g Dark Eating Chocolate
30g Unsalted Butter

Top with:
Punnet Raspberries or ½ cup Frozen Raspberries (defrosted)
Icing Sugar (to sweeten raspberries)

Method:

1. Place all ingredients in food processor until crumbly.
2. Lightly flour a surface with G/F plain flour and kneed mixture together to form a ball.
3. Wrap mixture in cling wrap and place in fridge for an hour.
4. Grease and line tart tray with baking paper.
5. Roll mixture between 2 sheets of baking paper to a size suitable to line tin.
6. Press dough gently into tin and refrigerate for a further 20 – 30 minutes.
7. Turn on 180°C fan forced oven and place crust in the oven for 20 – 25 mins or until golden.
8. Remove from oven and spread jam over base of crust generously.
9. Place back in over for a further 3 – 4 minutes and allow to cool.
10. Heat cream in a saucepan and remove from heat.
11. Add butter and chocolate and stir until smooth.
12. Pour choc filling onto jam-topped crust and place in refrigerator to set for approx 2 hours.
13. Place raspberries on tart and sift icing sugar over to sweeten and decorate.
14. Serve tart with a dollop of fresh cream.