Ingredients
Method
1.Make hazelnut crust. Process ground nuts, sugar, cornflour and butter until crumbly, add egg yolk, pulse until mixture comes together. Knead dough gently on floured surface until smooth. Wrap in plastic, refrigerate 1 hour.
2.Grease 22cm-round loose-based flan tin. Roll hazelnut dough between sheets of baking paper until large enough to line tin. Ease dough into tin, press into base and side, trim edge. Cover, refrigerate 30 minutes.
3.Preheat oven to 200°C ( 180°C fan-forced).
4.Place tin on oven tray. Bake hazelnut crust about 25 minutes. Spread jam over crust, return to oven 2 minutes. Remove from oven, cool.
5.Heat cream in medium saucepan, remove from heat, stir in butter and chocolate, then whisk until smooth. Pour chocolate mixture into crust, refrigerate 2 hours. Top tart with strawberries to serve.
Hazelnuts are rich in vitamin E, a fat-soluble vitamin that is important in the formation of healthy red blood cells. It’s also an antioxidant, which protects the body from tissue and cellular damage
Note
