Chocolate and Hazelnut Tarts
Servings: 10 -12 tarts
Notes
Chocolate and Hazelnut Tarts
- 200g plain flour
- 100g butter plus 30g extra for greasing the tins
- pinch salt
- 1 egg
- 2 tbsp iced cold water
- 400ml double cream
- 200g dark chocolate (80% cocoa solids)
- 100g hazelnuts
- pastry tins - I used 8cm round ones
- Put the salt, butter and flour into a food processor and press the pulse button a few times til you get a breadcrumb like texture.
- Beat the eggs and water together and then pour these into the processor.
- Pulse a few more times until you get a dough ball.
- Cling film the dough ball and pop it into the fridge (while you go for your run!).
- Grease your pastry tins and then divide your dough up into 10/12 equal portions.
- Roll each one out into a circle to fit the tin.
- Line the tins with your pastry circles, prick the bases with a fork and then pop them in the fridge (while you go for run number 2).
- Preheat the oven to 180C and then line your pastry tins with some cling film and pile on some baking beans.
- Bake these for 15 minutes and then remove the beans and bake again for another 15 minutes until they are golden brown.
- At the same time, put the hazelnuts into an oven proof dish and put them in the oven to toast lightly.
- Take the tins and the hazelnuts out of the oven and leave them to cool while you make the filling.
- Heat the cream on a gentle heat until it begins to simmer.
- Stir in the chocolate and keep stirring until it has all melted and you have a glossy ganache.
- Pour the ganache into the baked pastry cases and then sprinkle over some chopped hazelnuts.
- Leave the chocolate to set if you wish or serve them warm with a dollop of the Haagen Dazs Coffee ice cream on the side.
New Indulgence - Haagen Dazs Coffee Ice Cream