Chocolate Hazelnut Tart

Cook Time 30 minutes + chilling time

Servings 10-12


For the base

100g hazelnut dark chocolate, melted

100g hazelnut spread or nut butter

120g cereal flakes, lightly crushed

For the topping

210ml milk

490ml cream

Pinch sea salt

3 eggs

250g hazelnut dark chocolate

250g 70% dark chocolate

Decorate with hazelnuts and some chocolate


For the base, gently melt the chocolate in a bowl. Mix in the hazelnut spread and then the cereal.

Line the base of a 23cm tin with baking paper.

Create an even layer of the mixture on the bottom of the tin. Refrigerate until needed.

For the tart mixture, place the milk, cream and salt into a saucepan and bring to the boil.

In the meantime, whisk the eggs.

Once the cream mixture is boiling, slowly add to the eggs whilst whisking.

Return to a gentle heat, whisking continuously and heat to 82°C or until mixture starts to thicken slightly. (just like making a custard).

Remove from heat and mix in the chocolate. Stir until mixture is silky and smooth.

Pour into the cake tin and smooth the surface.

Refrigerate for 4-6 hours. Top with additional hazelnuts and broken dark chocolate before serving.

For the cleanest cut when serving, use a big warm chef’s knife and clean after each cut with hot water.


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