Chocolate Hazelnut Tart

This luscious chocolate and hazelnut tart features a chocolate biscuit base, a gooey brownie-style filling, and a topping of crunchy hazelnuts.

Serves:8-10 

Effort: Moderate 

Prep Time: 30 mins 

Cook Time:30 mins 

Ingredients

Base

• 1 packet of chocolate ripple biscuits
• 70g of melted butter

Filling

• 100g of dark chocolate
• 50g of butter
• 3 tbsp of golden syrup
• 3 eggs at room temperature
• 150g of brown sugar
• 1 tsp of vanilla
• 60g of chopped hazelnuts

Instructions

1. Blitz the chocolate ripple biscuits with 70g of melted butter. Press the mixture into a springform pie dish to form a chocolate biscuit crust. Refrigerate until needed.
2. Preheat the oven to 180°C/160°C fan.
3. Place the chocolate, butter, and golden syrup in a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Allow to melt and stir until smooth. Leave to cool slightly.
4. While the chocolate mixture is melting, whisk together the eggs, brown sugar, and vanilla until well combined.
5. Once the chocolate mixture has cooled slightly, gradually beat it into the egg mixture until smooth. Ensure the mixture isn’t too hot, or it will scramble the eggs.
6. Remove the chocolate base from the fridge and pour the chocolate batter into the tart case.
7. Sprinkle over the chopped hazelnuts and place in the oven.
8. Bake for 25 minutes. The chocolate filling will have risen and be firm with a slight wobble in the center.
9. Leave to cool.
10. Serve warm or cold.