CHOCOLATE TART BASE
tbsp. butter, plus for greasing the tart tin
tbsp. icing sugar
tbsp. hazelnuts, finely chopped
tsp. orange zest
CHOCOLATE TART FILLING
70% dark chocolate coins
cup whipping cream
Start by making the tart base. Cream the butter and icing sugar together, then add the flour, hazelnuts, salt and zest.
Add 2 tbsp. of the beaten egg and slowly mix together until it forms a dough. Lightly need to form a ball, wrap in cling film and rest for
one hour in the fridge before use.
Preheat the oven to 350°F. Remove the pastry dough from the fridge and roll it out onto a flat work surface to a thickness of 5mm. Use a 23cm loose bottomed tart tin and line with great proof paper. Next, carefully line the tin with the rolled pastry.
Brush the tart base with the egg wash and blind bake until the tart is golden brown, about 15-20 minutes. Allow to cool while you make the chocolate filling.
For the filling, place the chocolate coins in a large mixing bowl. In a pan, heat the trimoline with the cream until hot, being careful not to boil. Once hot, pour it over the chocolate coins and stir until the chocolate has melted. Once the chocolate has melted, add butter and continue to stir until fully melted.
YIELD: 8 Servings