Ingredients: Jam
1/3 cup strawberry jam
2/3 cup cream
25g unsalted butter
200g dark eating chocolate, chopped finely
6 strawberries, halved
Hazelnut Crust:
1½ cups ground hazelnuts
1/3 cup caster sugar
¼ cup cornflour
125g cold unsalted butter, chopped
1 egg yolk
Cooks Tools:
Measuring cups
Scale
Processor
Round flan tin
Baking paper
Butter knife
Chopping board
Wooden spoon
Medium saucepan
Oven tray
Whisk
Plastic
Step 1: Make hazelnut crust. Process ground nuts, sugar, and cornflour and butter until crumbly; add egg yolk, pulse until mixture comes together. Knead dough gently on floured surface until smooth. Wrap in plastic; refrigerate 1 hour.
Step 2: Grease 22cm- round loose- based flan tin. Roll hazelnut dough between sheets of baking paper until large enough to line tin. Ease enough dough into tin, press into base and side; trim edge. Cover; refrigerate 30 minutes.
Step 3: Preheat oven to 200°C/180°C fan-forced.
Step 4: Place tin on oven tray. Bake hazelnut crust about 25 minutes. Spread jam over crust; return to oven 2 minutes. Remove from oven; cool.
Step 5: Heat cream in medium saucepan; remove from heat, stir in butter and chocolate, then whisk until smooth. Pour chocolate mixture into crust; refrigerate 2 hours. Top tart with strawberries to serve.
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