A Recipe for Chocolate Hazelnut Tart

An oldie but a goodie

I’ve been going through old files on my computer and sifting through notes for something that I’m working on at the moment, and somewhat serendipitous-ly perhaps, I stumbled upon this recipe for chocolate and hazelnut tart, which I had somehow forgotten about. An ambrosial combination of sweet, biscuit-y pastry and Nutella enriched with eggs and double cream, then topped with toasted nuts: it’s a good one and one I used to bake the whole time, but then for some reason or another fell out of the habit. I don’t know why: life is funny like that, the hows and the whys don’t always make sense.

Anyway, now that it’s front of mind, I want to make this again soon, hopefully this weekend; and I thought you might want to give it a try too, so I’ve included the recipe below. You don’t have to make your own pastry and - typically - I wouldn’t bother to; but you’ll see that the recipe is for something rather more like a shortbread biscuit than fine shortcrust pastry, so while you can use shop-bought and ready rolled, the overall effect of the tart will be quite different. Still good, but different. And not to give too hard a sell on the pastry, but it’s a user-friendly and gloriously forgiving method, where you blitz all the ingredients in a food processor, bring them together in your hands, and then chill before rolling out and baking; so really nothing to worry about if you’re the kind of person who worries about making pastry.