By now most of you would have already broken your New Year’s resolutions so there’s no point denying yourself this amazing tart. Or if you’re still pumping that booty up the stairs then look away now, or you wont be able to resist….honestly, this tart is a taste sensation, guaranteed to send your taste buds into a state of pure bliss.
Easily made the evening prior to an event or occasion, this tart actually has to ‘set’ before it can be served. The reason being that the hot toffee like mixture is bubbling and wild when removed from the oven – so as it cools and calms down, it sets. Perfect for those who like to be organised, and for those who aren’t? Well that’s easy, straight out of the oven, cut carefully to avoid caramel burns and topped off with a huge scoop of vanilla ice-cream. You can tell I’ve thought about this – in fact I considered doing that very thing last night, only to come up short when I opened the freezer and realised we had no ice-cream – my disappointment was palpable.
While it may look difficult, its actually very simple, requires few ingredients and ultimately results in your friends thinking you just graduated from patisserie school – well not really, but they will be impressed! Plus, its always nice to try a different spin on an old favourite, when I think tarts (apart from short skirts and excessive cleavage) I think of fruits or lemon fillings, being able to surprise and delight people is a wonderful feeling and one that this tart will help you with.
Let me know how you go, I think its a real winner.
Serves 6 – 8
1 packet of store bought shortcrust party (plain or the chocolate variety)
300g hazelnuts, roasted and skins rubbed off
1/4 cup glucose syrup
1/3 cup water
1 cup castor sugar
1 cup thickened cream
60g unsalted butter, chopped into pieces
50g dark chocolate (for melting)
- Preheat oven to 180°C
- Roll out a sheet of pastry until it is 5mm thick and then gently mold into a 28cm tart tin, cover with a sheet of baking paper and weigh down with ceramic baking beads. Blind bake for 10 minutes, then remove the baking beads and baking paper, returning to the oven for a further 5 minutes. Then remove and allow to cool in the tray
- In a small pot over medium heat combine the cream and butter, bringing to just below boiling point, then remove from heat
- In a medium sized pot pour in the glucose syrup and water, then sprinkle over the sugar. Place over a medium heat and stir occasionally until the liquid is clear and the sugar has dissolved. Then turn the heat to high and, without stirring, allow the syrup to turn to a golden colour and remove from the heat. Carefully pour in the cream mixture, whisking all the while
- Add the hazelnuts to the cream and syrup mixture and then carefully pour into the tart casing, returning to the oven for a further 15 – 20 minutes
- Remove tart from oven and allow to cool completely. Meanwhile, bring a small amount of water to the boil in a small pot. Cover the pot with a Pyrex bowl with your chocolate inside and stir gently until it melts. Once melted, drizzle chocolate over the tart to decorate