This rich, creamy chocolate tart is the ultimate indulgence. Topped with mixed berries and buttercream, it’s a must-try dessert for your next get-together.
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Method
Step 1
To make the filling, place the cream and sugar in a small saucepan. Bring to the boil over high heat. Remove from heat. Stir in the chocolate and butter until melted and combined. Set aside for 1 hour to cool.
Step 2
Meanwhile, process the flour, hazelnut meal and sugar in a food processor until combined. Add butter and egg yolk and process until the mixture resembles fine breadcrumbs. Add iced water and pulse until dough comes together. Turn onto a floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 mins to chill.
Step 3
Preheat oven to 200°C. Roll out dough between 2 sheets of baking paper until large enough to line a 10cm x 35cm (base measurement) rectangular fluted tart tin with removable base. Line tin with pastry and place in the fridge for 15 mins to chill.
Step 4
Line pastry with baking paper. Fill with pastry weights or rice and bake for 10 mins. Remove weights or rice and baking paper. Reduce oven to 160°C. Bake for 15 mins or until light golden. Set aside in the pan to cool.
Step 5
Pour filling into the pastry case. Place in the fridge for 6 hours or overnight or until set.
Step 6
Decorate the tart with mixed berries, buttercream and Easter eggs.
