Chocolate Strawberry Tart

clock 30 minutes + 1 hour 55 minutes bowl Serves 12


  • 1 1/2 cups ground hazelnuts
  • 1/3 cup caster sugar
  • 1/4 cup cornflour
  • 125 g unsalted butter, chopped
  • 1 egg yolk
  • 1/3 cup strawberry jam
  • 2/3 cup cream
  • 25 g unsalted butter, chopped
  • 200 g dark eating chocolate, chopped finely
  • 6 strawberries, halved, to serve
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  • 1. For the base, process ground nuts, sugar, cornflour and butter until crumbly. Add egg yolk and pulse until mixture comes together. Knead dough gently on a floured surface until smooth. Wrap in plastic and refrigerate for an hour.

  • 2. Preheat oven to 200°C (180°C fan-forced). Grease a 22cm-round loose-based flan tin. Roll hazelnut dough between sheets of baking paper until large enough to line the tin.

  • 3. Ease dough into tin, press into base and sides, then trim the edge. Cover and refrigerate for 30 minutes.

  • 4. Place tin on oven tray and bake the crust for 25 minutes. Remove from the oven, spread jam over crust and return to the oven for two minutes, then cool.

  • 5. Heat cream in a medium saucepan. Remove from heat, stir in the butter and chocolate, then whisk until smooth. Pour chocolate mixture into crust and refrigerate for 2 hours.

  • 6. Top tart with strawberries to serve.

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