Chocolate Strawberry Tart

Ingredients
- 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
Method
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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.
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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.
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3. Ease dough into tin, press into base and sides, then trim the edge. Cover and refrigerate for 30 minutes.
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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.
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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.
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6. Top tart with strawberries to serve.
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