Choctastic Tart

Preheat oven to 180°C / 160°C for fan assisted/ Gas 4

Unroll the pastry to line a 20cm round tart tin. Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 20 minutes. Remove the paper and beans and cook for 10-15 minutes until the pastry is sandy and golden. Leave to cool.

For the filling, heat the cream until it is almost at boiling point. Put the chocolate chunks in a bowl with the butter and pour over the hot cream. Stir until the chocolate has melted and is smooth and silky. Pour into the cooled tart case and chill for at least 5 hours, or overnight, until firm.

Add the chopped hazelnuts to a non-stick sauté pan and allow to toast over a medium/high heat, stirring occasionally so they don’t burn.

Sprinkle the sugar over the nuts in a thin layer so that it has the chance to melt and become liquid. Stir so the nuts are coated in the golden caramel.

Turn off the heat and allow the caramelised hazelnuts to cool before transferring to a chopping board. Chop any larger pieces with a sharp knife (at this stage you can add a pinch of sea salt and mix it with the nuts).

Sprinkle the nuts over the tart before serving.