Chocolate and hazelnut tart


For the pastry

225g plain flour

110g unsalted butter

110g caster sugar

2 large egg yolks


For the filling

170g dark chocolate

50g butter

1 egg, beaten

1 egg white, beaten slightly to break up the egg white but not to create a meringue

140g caster sugar

140g liquid glucose

70g hazelnuts, toasted


  1. For the pastry, in a food mixer combine the flour, butter and sugar until you have a breadcrumb texture, add the egg yolks and mix until combined. You may need to add an extra egg yolk if the ones used are on the small side
  2. Knead into a ball, wrap in cling film and leave in the fridge to rest for 30 mins
  3. For the filling, in a glass bowl add the chocolate and butter and place over a saucepan of hot water, making sure that the water doesn’t touch the bottom of the bowl. Stir until melted and thoroughly combined
  4. Remove from the heat and allow to cool slightly before adding the beaten egg and egg white, sugar, and liquid glucose. Stir together until combined and set aside for a few minutes
  5. Take your pastry out of the fridge and roll out large enough to fill your chosen tart case
  6. Place into the case, making sure that any small holes are filled with excess pastry to prevent the mixture from escaping while cooking. Leave some hanging over the edges to allow for shrinkage
  7. Sprinkle the hazelnuts over the top of the pastry and pour over the filling
  8. Bake at 180C for 30 mins, or until the filling springs back when touched
  9. Allow to cool completely, then trim the excess pastry away while still in the tin, and serve

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