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![Chocolate Hazelnut Tart](http://www.thehomesteadpantrybox.com.au/cdn/shop/articles/H6A8513_{width}x.jpg?v=1714865727)
Chocolate Hazelnut Tart
This luscious chocolate and hazelnut tart features a chocolate biscuit base, a gooey brownie-style filling, and a topping of crunchy hazelnuts.
Serves:8-10
Effort: Moderate
Prep Time: 30 mins
Cook Time:30 mins
Ingredients
Base
- 1 packet of chocolate ripple biscuits
- 70g of melted butter
Filling
- 100g of dark chocolate
- 50g of butter
- 3 tbsp of golden syrup
- 3 eggs at room temperature
- 150g of brown sugar
- 1 tsp of vanilla
- 60g of chopped hazelnuts
Instructions
- Blitz the chocolate ripple biscuits with 70g of melted butter. Press the mixture into a springform pie dish to form a chocolate biscuit crust. Refrigerate until needed.
- Preheat the oven to 180°C/160°C fan.
- Place the chocolate, butter, and golden syrup in a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Allow to melt and stir until smooth. Leave to cool slightly.
- While the chocolate mixture is melting, whisk together the eggs, brown sugar, and vanilla until well combined.
- Once the chocolate mixture has cooled slightly, gradually beat it into the egg mixture until smooth. Ensure the mixture isn’t too hot, or it will scramble the eggs.
- Remove the chocolate base from the fridge and pour the chocolate batter into the tart case.
- Sprinkle over the chopped hazelnuts and place in the oven.
- Bake for 25 minutes. The chocolate filling will have risen and be firm with a slight wobble in the center.
- Leave to cool.
- Serve warm or cold.
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