This simple yet deliciously rich chocolate hazelnut tart will wow at your Easter events. Add whatever fun Easter decorations you like, or leave it plain, that's the beauty of it.
Some tips and tricks before you get started
Press the tart shell down firmly. It will fluff up a little bit when it is baked. When it is still slightly warm you can press it down again to reshape.
Make sure the filling is completely set before decorating
You can prepare the shell a few days in advance if you are strapped for time
Easter Choc Hazelnut Tart
Serves 18
Ingredients
The base
250g 'nice' biscuits
40g pretzels
35g cocoa powder
200g melted butter
The filling
550g dark chocolate (chopped)
180g nutella
40g unsalted butter
1tsp sea salt flakes
380ml thickened cream
The cream
200ml thickened cream
1 tbsp nutella
Additional decorations
Easter eggs
Mini lindt bunnies
Freeze dried raspberries
Pretzels
Chopped toasted hazelnuts
Instructions
Preheat oven to 180 degrees celcius
In a food processor blend biscuits, pretzels, cocoa powder and vanilla until it resembles bread crumbs
Transfer to a bowl and add in melted butter. Stir to combine
Press firmly into a 9" (22cm) tart dish and bake for 10 mins. Allow to cool
for the filling, melt butter, chocolate, cream, salt and nutella in a microwave proof bowl in the microwave in 30 sec bursts until completely melted, stirring in between bursts.
pour into cooled tart shell and refrigerate for 1-2 hours until set.
For the cream, whip on high until stiff peaks (approx 2-3 min) keep an eye on it so it doesn't curdle
Add in nutella and whip on high of 10secs until combined.
Fill a piping bag fitted with a 4B piping tip and pipe stars on top of the tart and arrange the easter eggs, bunnies, pretzels, hazelnuts, freeze dried raspberries as desired.
*** Store tart in an airtight container in the fridge for up to 3 days.
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