Mega Milk Chocolate & Hazelnut Tart Recipe

This is our second recipe from Charlotte Marrifield of the Harrogate Cake Co.

We hope you enjoy making and tasting these mouth-watering tarts. Don’t forget to order your Mega Milk Chocolate Share bags for this recipe and maybe some extras to nibble on while you create these delightful treats!

 

Sweet Pastry Ingredients

  • 225g Plain Flour
  • 120g Fridge Cold Butter
  • 20g Icing Sugar
  • 1 egg
  • 10g cold water
  • Pinch of Salt

 

Hazelnut Butter Ingredients

  • 500g Skin On Hazelnuts

 

Ganache Ingredients

  • 220g Whipping Cream
  • 280g Lily O’Brien’s Mega Milk Chocolate

 

Method for the sweet pastry

  • Place the flour, icing sugar, salt and butter into a food processor then using the pulse function blend until crumbs form, make sure not to over process.
  • Add beaten egg and water and pulse until a rough dough ball is formed.
  • Turn out the dough onto a lightly floured surface and gently kneed into ball, wrap in cling film and chill for 30 minutes in the fridge.

Method for the Hazelnut Butter

  • Heat Oven 200C/180C fan, tip hazelnuts onto baking sheet and roast for 15 / 20 minutes, or until the skins are splitting and toasted.
  • Pour roasted hazelnuts into clean tea towel and leave for 20 minutes to cool a little then rub vigorously in the towel to remove the skins – not all the skins will rub off.
  • Reserve 100g of the roasted hazelnuts, roughly chop these and set to one side.
  • Place the remaining hazelnuts and pinch of salt into food processor and blend for 5 to 6 minutes or until the oil begins to split from the nuts and a butter forms. Stir in 50g of the reserved chopped nuts for an added crunch.
  • Scrape the hazelnut butter into a jar – you won’t need the whole jar for this recipe so you can enjoy what’s left over another time on ice cream, pancakes, toast, brioche etc. The hazelnut butter will keep approx. 3 weeks in a cool dark place.

 

Method for the Tart Cases

  • Heat the oven to 180C/160C fan
  • Roll out the chilled pastry between two pieces of baking paper to a 3mm thickness. Remove the top layer of baking paper while you brush the pastry with a small amount of melted butter and sprinkle with a little caster sugar and the half of the remaining chopped hazelnuts, reserving the rest for decoration.
  • Replace the top layer of baking paper and gently roll the rolling pin over the nuts and pastry again (just using the weight of the rolling pin) to very gently press the nuts securely into the pastry.
  • Using an 8cm pastry cutter, cut the pastry into discs. Gently lift dough with a spatula and place onto the inverted side of a lightly greased cup cake pan, gently pressing the draped sides evenly onto the pan to form an upside-down cup shape, then chill for 20 minutes in the fridge.
  • Remove the pan from the fridge and bake for 15 to 20 minutes until golden brown. Remove from the oven and leave to cool fully on the pan.

 

Method for the Ganache

  • Break each chocolate disc in half and place into a large jug or bowl.
  • In a sauce pan boil the whipping cream then pour over the chocolate. Using a whisk gently stir the mixture until the chocolate is melted and is smooth and glossy

 

 

Assemble the Tarts

  • Place the tart cases the right way around onto a board or plate that will be able to fit on a shelf in your fridge.
  • Add a teaspoon of hazelnut butter into base of each tart case, then pour the ganache over  in to fill to the top of each tart case without over flowing, then once all tarts are full, move carefully to the fridge to set.
  • Once the ganache is set, decorate the top with a drizzle of melted chocolate, any remaining roasted chopped hazelnuts.