Chocolate and Hazelnut Tart

  • 15 Jan - 21 Jan, 2022
  • Mag The Weekly
  • Cookery


· 300 g chocolate pastry

· 100 g unsalted butter

· 165 g caster sugar

· 175 g golden syrup

· 165 g Nutella

· 2 eggs

· 75 g roasted hazelnuts

· Icing sugar, to dust


Grease a fluted rectangular tart pan. Line the pan with the pastry, trimming any excess. Re-roll the pastry trimmings, then use a fluted pastry cutter to cut into long strips and place on a lined tray. Place the pastry case and strips in the refrigerator to chill for 30 minutes. Preheat the oven to 180°C. Prick the pastry base with a fork, then line it with baking paper and fill with pastry weights. Bake for 10 minutes, then remove paper and weights and return to the oven until crisp and dry. Reduce oven to 160°C. Place butter and caster sugar in a saucepan over low heat and stir until sugar has dissolved. Add golden syrup and Nutella, stirring until smooth. Set aside to cool slightly. Stir in eggs and nuts. Pour into pastry case, then arrange pastry strips. Bake for 45 minutes until set. Cool, dust with icing sugar, slice and serve.