Chocolate and hazelnut crumble tart with rippled chantilly cream and raspberry coulis

Ingredients

  • seeds from 1 vanilla pod
  • 2 tablespoons icing sugar
  • 150ml double cream
  • 1 tablespoon lemon juice
  • 2 tablespoons icing sugar
  • 200g raspberries
  • Icing sugar, for dusting
  • + 12 more ingredients
    • 60g golden caster sugar
    • 60g unsalted butter
    • 75g plain flour
    • 60g blanched (skinned) hazelnuts
    • 4 egg yolks
    • 185ml double cream
    • 185g dark chocolate (about 70% cocoa solids), broken into pieces
    • 1 egg yolk, beaten, for brushing
    • 100g caster sugar
    • 110g unsalted butter, cut into cubes
    • a pinch of salt
    • 250g plain flour

1. Put the flour, salt and butter into a food processor and blitz until the mixture is like breadcrumbs. Add the sugar and pulse to the mix. Gradually add 6 tablespoons of cold water to make a dough. Shape into a ball, wrap in cling film and leave to set in the fridge for at least 30 minutes 2. ...

View full recipe at SpringPad

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