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


  • 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


Best Wine Deals

See More Deals

Snooth Media Network