FOOD & HOME
Homemade Nutty Chocolate Tart
Feel the joy of baking and sharing this delectable homemade tart.
Treat yourself to this glazed nutty chocolate tart. It’s a piece of sweet heaven you won’t be able to resist.
Ingredients
· 115g plain flour, plus extra for dusting
· 25g cocoa powder
· 2 tbsp icing sugar
· 75g cold butter, cut into cubes
For the filling
· 200ml double cream
· 200g 70% dark chocolate
· 200g light soft brown sugar
· pinch of sea salt flakes
For the nut brittle
· 50g mixed nuts, roughly chopped
· 100g caster sugar
Recipe steps
Combine flour, cocoa, and icing sugar in a bowl of a food processor and whizz. Add butter and pulse until you get a breadcrumb-like consistency.
Add 2-3 tbsp cold water, and pulse again until it forms a ball. Cover and chill for 30 mins and roll out to 3mm thick on a lightly floured surface, then use to line a 23cm loose-based tart tin. Trim edges, chill for another 30 mins.
Product availability and specifications may vary by country.
Use a divider to separate oven into two zones. Heat the top to 180C, the bottom to 140C Convection. Line the chilled pastry case with a scrunched-up piece of baking parchment, then fill with dried rice and/or beans. Bake in the top oven for 15 mins, then remove the paper and beans. Plug any cracks using offcuts, then cook for another 5-10 mins until the pastry case is cooked through and dry. Leave to cool.
Meanwhile, tip the nuts onto a parchment-lined baking sheet, then toast for 15 mins in the bottom oven until golden. Leave to cool.
Put sugar in a heavy-based pan and warm over a medium heat for 3-4 mins until it turns amber. Don’t stir, just tip the pan until you get an even colour and all the sugar dissolves. Once melted and golden, pour the caramel over the toasted nuts on the lined tray. Tip the tray to make a thin layer of caramel. Leave to cool and set.
Put the filling ingredients in a heatproof bowl with a pinch of salt, and place over a small pan of simmering water. Melt, stirring occasionally, until smooth and glossy. Pour into the cooled pastry case, and transfer to the fridge. Chill for at least 3 hrs until firm and set.
Remove from the fridge 20 mins before serving, then snap the brittle into shards, and use to decorate the tart.
Cut and serve
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
401 |
24g |
13g |
41g |
31g |
2g |
4g |
0.23g |
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