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Chocolate, hazelnut & frangelico tart
Chocolate, hazelnut & frangelico tart
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Indulge in the classic Italian combo of hazelnuts and chocolate in a decadent tart.
Ingredients:
  • 300g packet chocolate pastry (see note)
  • 100g unsalted butter
  • 165g caster sugar
  • 175g golden syrup
  • 165g nutella
  • 40.00 ml Frangelico or other hazelnut liqueur
  • 75g hazelnuts
  • Icing sugar, to dust
Instructions:
  • Prepare a 36cm x 12cm fluted rectangular tart pan by greasing it and lining it with pastry, trimming any excess. Roll out the remaining pastry trimmings until 5mm thick and cut into long strips using a fluted pastry cutter. Chill the pastry case and strips in the refrigerator for 30 minutes before using.
  • Preheat your oven to 180°C.
  • Poke the pastry base with a fork, cover with baking paper and add pastry weights or uncooked rice. Bake for 8 minutes. Remove paper and weights, then bake for an additional 3 minutes until crisp and dry. Lower the oven temperature to 160°C.
  • In a saucepan over low heat, melt butter with caster sugar until sugar dissolves. Mix in golden syrup and Nutella until smooth. Let it cool slightly. Add eggs, Frangelico, and nuts. Pour into pastry case and top with lattice pastry strips. Bake for 45 minutes until filling sets. Let it cool, sprinkle with icing sugar, slice, and enjoy.

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