Chocolate Hazelnut & Raspberry Tart
- 300g Carême dark chocolate shortcrust pastry, thawed
- 200g plain flour, sifted
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 1 tablespoon cocoa powder, sifted
- 200g unsalted butter, chilled
- 1 teaspoon finely grated lemon zest
- 200g ground hazelnut meal
- 200g caster sugar
- 1 egg beaten
- 50g dark chocolate, finely grated
- 250g Maggie Beer Raspberry & Pomegranate jam
- 1 egg yolk, beaten for glaze (extra)
- confectioners sugar, to dust (optional)
- cocoa, to dust (extra)
Click the +/- symbols or step heading to open or close the recipe steps
Step 1 - click here to display
Preheat oven to 190°C (170°C fan-forced). Line the base of a 23cm tart tin with baking paper. Unroll pastry, leave on the plastic, roll to a square approx. 30cm x 30cm.
Using a 28cm dinner plate as a template cut out a circle.
Step 2 - click here to display
Line tart tin with pastry, followed by baking paper then fill to the top of tin with baking weights to support sides and weigh down base. Place on a baking tray and bake for 20 minutes.
please note: Sweet pastry shown in picture, same technique required for Chocolate pastry)
Remove from oven and carefully scoop out baking weights, return to oven for a further 5 minutes to ensure the base is cooked. Turn oven down to 170°C (150°C fan-forced).
Step 3 - click here to display
Meanwhile, place the flour, cinnamon, mixed spice and cocoa together in a food processor, pulsing until well combined. Add the butter and zest, pulsing until the mixture resembles coarse breadcrumbs. Add the hazelnut meal, sugar, egg and chocolate, pulsing until mixture starts coming together.
Remove dough from food processor, placing on a clean lightly floured work surface. Bringing the dough together with your hands, lightly kneading until smooth. Divide the dough into two pieces, one approximately two-thirds for the filling and the other about a third for the lattice
Step 4 - click here to display
Spread the large piece evenly over the chocolate tart case, bringing it up at the sides. Prick the filling through to the pastry base. Flatten the remaining disk, cover with plastic wrap and chill in refrigerator for 30 minutes.
Evenly spread the jam over the base.
Roll out the remaining disk between two sheets of baking paper to a thickness of about ½ cm and cut out six 2cm wide x 24cm long strips.
Step 5 - click here to display
Brush the rim of the filling with a little egg yolk glaze and place the six pastry strips in a lattice pattern across the jam, trimming for a neat finish. Brush with egg yolk glaze and bake in pre-heated oven for about 35 minutes or until golden. Remove from oven and place tart on a wire cooling rack to cool.
If there are any holes in the lattice, fill with extra jam. Allow to cool completely before serving.
To serve, dust with icing sugar and a dollop of jersey cream.