Chocolate tart


  • 155g of butter, plus more for greasing the tart tin
  • 100g of icing sugar
  • 75g of hazelnuts, chopped
  • 200g of flour
  • 1 egg, blended, with 30g measured out and the remainder reserved for egg wash
  • 0.25 tsp of salt
  • 1.5 tsp of orange zest
  • + 4 more ingredients
    • 365g of 70% dark chocolate pistoles
    • 390ml of whipping cream
    • 25g of trimoline
    • 85g of butter

Method Launch Cooking Mode What's this? 1. Start by making the tart base. Cream the butter and icing sugar together, then add the flour, hazelnuts, salt and zest. Add the 30g of the egg and slowly mix together until it forms a dough. Wrap the dough in cling film and rest for 1 hour...

View full recipe at SpringPad


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