Chocolate Hazelnut Tart
Sensational chocolate tarts for chocolate lovers! Fruit jam, Nutella or Peanut Butter can be added to the bottom of the pastry before the chocolate is poured over.
For the pastry
- 100 gAnchor Salted Butter
- 175 gflour
- 5 gCallebaut Cocoa Powder
- 25 gicing sugar
- 25 gegg
Preheat Panasonic Cubie Oven to 160°C on convection mode.
Put all the pastry ingredients into Panasonic food processor. Process for few seconds until a dough is formed.
Remove and cling wrap the dough. Chill in the fridge for 10 minutes.
Once done, press the dough onto the tart mould. Prick the bottom of the pastry with a fork and bake in the pre-heated oven for 15 minutes. Set aside to cool.
For the chocolate filling
- 150 gCallebaut 811 chocolate
- 150 gCallebaut 823 chocolate
- 300 gAnchor Whipping Cream
- 60 gHazelnuts, roasted
- 30 gHazelnuts, roasted and chop
- Handful Callebaut Mona Lisa Crispearls
Place the chocolates and cream into a bowl then microwave it for 30 seconds. Stir until all the chocolates are well melted.
Add hazelnuts and pour mixture into the tart shells.
Set in the fridge for 3 hours. Decorate with the extra hazelnuts and Callebaut Mona Lisa Crispearls.