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Curtis Stone’s warm chocolate-raspberry hazelnut tarts

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  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre
  • High in protein

Indulge your sweet tooth with these decadent warm chocolate raspberry hazelnut tart, featuring a rich and buttery crust and a luscious filling that's sure to satisfy.

  • Serves10
  • Cook time25 minutes
  • Prep time35 minutes, + cooling & 1 hour chilling time
Curtis Stone’s warm chocolate-raspberry hazelnut tarts

Ingredients

  • 1/2 cup (75g) blanched hazelnuts, toasted, coarsely chopped
  • 3 1/3 cups (500g) plain flour
  • 300g butter, softened
  • 1 1/4 cups (200g) pure icing sugar
  • 1 tsp fine sea salt
  • 2 Coles Australian Free Range Eggs
  • 1/4 cup (25g) cocoa powder
  • Raspberries, to serve

Chocolate-raspberry filling

  • 115g milk chocolate
  • 60g dark chocolate
  • 140g unsalted butter, softened
  • 1/2 cup (110g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 95g plain flour
  • 3/4 tsp baking powder
  • 2 tbs cocoa powder
  • 1/2 cup (160g) raspberry jam
  • 1 tsp lemon juice
  • 2/3 cup (100g) blanched hazelnuts, toasted, coarsely chopped
  • Sea salt flakes, to serve

Nutritional information

Per tart: Energy: 2832kJ/678 Cals (33%), Protein: 10g (20%), Fat: 41g (59%), Sat Fat: 21 (88%), Sodium: 190mg (10%), Carb: 67g (22%), Sugar: 41g (46%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a food processor, place hazelnuts and 100g flour and process until finely ground. Place the butter, icing sugar and salt in a stand mixer fitted with the paddle attachment. Beat until well combined. Add the eggs, 1 at a time, scraping down the side of the bowl with a spatula after each addition. With the mixer on low, gradually add the hazelnut mixture, cocoa powder and remaining flour and beat until the mixture comes together. Turn the dough onto a lightly floured surface and knead until smooth. Wrap and place in the fridge for 30 mins to chill.

  2. Step 2

    Preheat oven to 175°C. Roll out the pastry on a lightly floured surface to 3mm thick. Carefully line ten 8cm tart cases with removable bases with the pastry. Line pastry with baking paper and fill with pastry weights or rice. Bake for 6 mins. Remove paper and weights or rice. Bake for 5 mins or until pastry is dry to the touch. Set aside to cool.

  3. Step 3

    To make the chocolate-raspberry filling, place the combined chocolate in a bowl over a saucepan of water over low heat (don’t let the bowl touch the water). Stir occasionally until the chocolate melts and is smooth. Remove from heat. Stir in the butter and sugar until smooth. Add the eggs, flour, baking powder and cocoa powder and stir to combine. Transfer to the clean bowl of the stand mixer and use the whisk attachment to beat on medium-high speed until the mixture is pale and has thickened. Fold in the raspberry jam, lemon juice and hazelnuts until just combined.

  4. Step 4

    Spoon the filling into the tart cases and sprinkle with sea salt. Cover each tart and place in the freezer for 30 mins or until firm.

  5. Step 5

    Place an oven rack in the centre of the oven and preheat oven to 190°C. Bake the tarts for 10-11 mins or until the outer edges of the tops are set and the centres are still moist and shiny.

  6. Step 6

    Transfer tarts to serving plates and serve immediately with raspberries.

Curtis Stone’s warm chocolate-raspberry hazelnut tarts

Curtis Stone’s warm chocolate-raspberry hazelnut tarts
  • Serves10
  • Cook time25 minutes
  • Prep time35 minutes, + cooling & 1 hour chilling time
Ingredients
  • 1/2 cup (75g) blanched hazelnuts, toasted, coarsely chopped
  • 3 1/3 cups (500g) plain flour
  • 300g butter, softened
  • 1 1/4 cups (200g) pure icing sugar
  • 1 tsp fine sea salt
  • 2 Coles Australian Free Range Eggs
  • 1/4 cup (25g) cocoa powder
  • Raspberries, to serve

Chocolate-raspberry filling

  • 115g milk chocolate
  • 60g dark chocolate
  • 140g unsalted butter, softened
  • 1/2 cup (110g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 95g plain flour
  • 3/4 tsp baking powder
  • 2 tbs cocoa powder
  • 1/2 cup (160g) raspberry jam
  • 1 tsp lemon juice
  • 2/3 cup (100g) blanched hazelnuts, toasted, coarsely chopped
  • Sea salt flakes, to serve
    Description

    Indulge your sweet tooth with these decadent warm chocolate raspberry hazelnut tart, featuring a rich and buttery crust and a luscious filling that's sure to satisfy.

    Method
    1. Step 1

      In a food processor, place hazelnuts and 100g flour and process until finely ground. Place the butter, icing sugar and salt in a stand mixer fitted with the paddle attachment. Beat until well combined. Add the eggs, 1 at a time, scraping down the side of the bowl with a spatula after each addition. With the mixer on low, gradually add the hazelnut mixture, cocoa powder and remaining flour and beat until the mixture comes together. Turn the dough onto a lightly floured surface and knead until smooth. Wrap and place in the fridge for 30 mins to chill.

    2. Step 2

      Preheat oven to 175°C. Roll out the pastry on a lightly floured surface to 3mm thick. Carefully line ten 8cm tart cases with removable bases with the pastry. Line pastry with baking paper and fill with pastry weights or rice. Bake for 6 mins. Remove paper and weights or rice. Bake for 5 mins or until pastry is dry to the touch. Set aside to cool.

    3. Step 3

      To make the chocolate-raspberry filling, place the combined chocolate in a bowl over a saucepan of water over low heat (don’t let the bowl touch the water). Stir occasionally until the chocolate melts and is smooth. Remove from heat. Stir in the butter and sugar until smooth. Add the eggs, flour, baking powder and cocoa powder and stir to combine. Transfer to the clean bowl of the stand mixer and use the whisk attachment to beat on medium-high speed until the mixture is pale and has thickened. Fold in the raspberry jam, lemon juice and hazelnuts until just combined.

    4. Step 4

      Spoon the filling into the tart cases and sprinkle with sea salt. Cover each tart and place in the freezer for 30 mins or until firm.

    5. Step 5

      Place an oven rack in the centre of the oven and preheat oven to 190°C. Bake the tarts for 10-11 mins or until the outer edges of the tops are set and the centres are still moist and shiny.

    6. Step 6

      Transfer tarts to serving plates and serve immediately with raspberries.