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Hazelnut tart

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This recipe by Sophia is from her Thermomix Baking Cookbook 'HomeBaked' - available to purchase from The TM Shop. She has kindly offered to share this recipe with readers of the alyce alexandra blog.  

Don’t we all love a bit of chocolate hazelnut spread for any occasion? This entire tart is filled with delicious homemade hazelnut chocolate spread that is the perfect partner in crime for a night of indulgence. 

Ingredients

200g plain flour
1 pinch salt
4 egg yolks
80g icing sugar
100g unsalted butter
1/2 tsp vanilla extract
250g hazelnuts + 12 extra
300g dark chocolate
400g double cream
1/4 tsp sea salt flakes

You will need

clingfilm
rollling pin
23cm loose bottom tart dish
small bowl

Method

  1. Place the plain flour, salt, egg yolks, icing sugar, butter and vanilla extract in the mixing bowl. Blitz 20 Sec. / Speed 6. Wrap the pastry in clingfilm and chill for 30 minutes. 
  2. Preheat the oven to 180°C. Roll out the pastry on a floured surface to fit a 23cm loose bottom tart dish. Line the tart dish, prick with a fork and place a sheet of greaseproof paper inside. Fill with ceramic baking beans. Bake blind for 15 minutes, then remove the baking beans and greaseproof paper and bake for a further 8 minutes at 160°C. 
  3. Leave to cool entirely. 
  4. To make the filling place the hazelnuts, except for 12, in the cleaned mixing bowl and blitz 5 Sec. / Speed 10. Pour in a small bowl. 
  5. Place the dark chocolate in the mixing bowl. Chop 7 Sec. / Speed 9. Scrape down, add the double cream and sea salt flakes and melt 4 Min. / 37°C / Speed 3. Add the hazelnuts and mix 10 Sec. / Speed 3.
  6. Pour the mixture over the cooled tart case and top with the leftover 12 hazelnuts. Leave to set. 

This recipe by Sophia is from her Thermomix Baking Cookbook 'HomeBaked' - available to purchase from The TM Shop. She has kindly offered to share this recipe with readers of the alyce alexandra blog.