- 170g unsalted butter, melted
2 tbs Frangelico or other hazelnut liqueur
2/3 cup (150g) caster sugar
120g plain flour, sifted
1 tsp baking powder
3/4 cup (65g) good-quality cocoa powder
3 eggs, lightly beaten
1 cup (150g) whole hazelnuts, roughly chopped
120g good-quality dark chocolate, roughly chopped
Shaved chocolate, icing sugar and pure (thin) cream, to serve
- 11/2 cups (225g) plain flour
1/4 cup (25g) good-quality cocoa powder
1/3 cup (75g) caster sugar
75g chilled unsalted butter, chopped1
tbs sour cream
50g dark chocolate, melted, cooled
- Preheat the oven to 200°C.
- Grease and line a 24cm x 3cm loose-bottomed tart pan with baking paper.
- For chocolate pastry, place flour, cocoa, caster sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add sour cream, egg and cooled chocolate and whiz again until the mixture just comes together – add a little more flour if the dough is too sticky.
- Form dough into a disc, enclose in plastic wrap and chill for 30 minutes.
- Roll out the pastry between 2 pieces of baking paper until 5mm thick. Line the tart pan with the pastry, trimming any excess, and prick with a fork. Line with baking paper and fill with baking weights or uncooked rice, then bake for 20 minutes or until pastry is just dry.
- Meanwhile, place the melted butter, Frangelico and caster sugar in a bowl and stir to combine. Sift in flour, baking powder and cocoa, then stir to combine. Stir in egg, then stir in nuts and chopped chocolate.
- Reduce the oven to 180°C.
- Pour chocolate filling into the tart case and bake for 35-40 minutes until a skewer inserted into the centre comes out with a few moist crumbs but no raw batter.
- Scatter with chocolate shavings and dust with icing sugar. Serve warm with cream.