Recipe

Raspberry, hazelnut and chocolate tart

End on a (sugar) high!

  • 1 hr cooking
  • Serves 12
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For a truly luscious dessert, you can't go past this rich, chocolately tart. The perfect way to end a dinner party on a high note.
Looking for more tart recipes?

Ingredients

Hazelnut pastry
  • 1/3 cup (45g) roasted hazelnuts
  • 1 cup (150g) plain flour
  • 1/3 cup (55g) icing sugar
  • 90 gram cold unsalted butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon iced water, approximately
Raspberry, hazelnut and chocolate tart
  • 300 gram frozen raspberries
  • 1 cup (220g) caster sugar
  • 1 tablespoon orange juice
  • 270 gram dark chocolate, chopped coarsely
  • 25 gram butter
  • 2/3 cup (160ml) cream
  • 1/4 cup (60ml) hazelnut-flavoured liqueur
  • 100 gram block dark chocolate, extra
  • 125 gram fresh raspberries

Method

Raspberry, hazelnut and chocolate tart
  • 1
    To make hazelnut pastry; process nuts until fine. Add flour, sugar and butter; process until crumbly. With motor operating, add egg yolk and enough of the water so that ingredients just come together. Wrap pastry in plastic wrap; refrigerate for 30 minutes.
  • 2
    Grease 24cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line flan pan. Lift pastry into pan, press into base and side; trim excess pastry. Prick base all over with a fork. Refrigerate for 30 minutes.
  • 3
    Preheat oven to 180°C (160°C fan-forced).
  • 4
    Place pan on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until browned lightly. Cool.
  • 5
    Meanwhile, combine frozen raspberries, sugar and juice in a small saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 25 minutes or until thick. Cool. Spread cold berry mixture into pastry case.
  • 6
    Place chopped chocolate, butter, cream and liqueur into a medium heatproof bowl; stir over a medium saucepan of simmering water until smooth (don't let water touch base of bowl). Pour mixture into pastry case. Refrigerate tart for 2 hours or until firm.
  • 7
    Soften the smooth side of the extra chocolate slightly by holding your hand on the surface for about a minute; carefully drag a cheese slicer, or large sharp knife, across the back of the chocolate to make curls.
  • 8
    Serve tart topped with fresh raspberries and chocolate curls.

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