PHOTOGRAPHS COLIN COOKE FOOD & STYLING PAUL LOWE



1½ cups plain flour, sifted
½ cup icing sugar
½ cup ground hazelnuts
110g chilled unsalted butter, cubed
1 egg yolk
¾ cup thick cream
280g dark chocolate, broken into small pieces

Place flour, sugar, and hazelnuts in a large bowl. Using your fingertips, rub butter in until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons of cold water and mix dough well with your hands. Wrap in cling film and refrigerate for at least 1 hour. Preheat oven to 180°C. Press dough into a 30cm tart pan. Bake for 12–15 minutes or until golden, then cool on a wire rack. Place cream in a saucepan over a medium heat and bring cream to the boil, then remove from heat. Pour into a bowl with chocolate, stir well to combine and pour into tart case. Set aside for 2–3 hours at room temperature to set. Serves 6.

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