Cooked by Bianca
Recipe from Home Beautiful.
Needs some tweaking, or the cook was struggling, but it was still delicious. But it is one, that I want to cook again, so it makes it onto the Blog today!!!
- 100g Butter, Chopped
- ¾ Cup Plain Flour
- ¼ Cup Rice Flour
- 2 Tbsp Brown Sugar
- 2 Tbsp Cocoa
- ¼ Cup Cold Water
- 395g can sweetened condensed milk
- 50g butter
- ¼ cup golden syrup
- ½ cup chopped roasted hazelnuts
- ¼ cup thickened cream
- 2 tbsp hazelnut spread (we used Nutella)
- 80g dark chocolate, chopped
- To make base, preheat oven to 200°C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 minutes.
- Roll pastry out on a floured surface until 3mm thick. Use an 11cm-round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 minutes, reduce temperature to 180°C, remove paper and beans and bake for a further 10 minutes. Cool slightly.
- To make filling, combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10–12 minutes, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6–8 minutes until caramel is almost set. Allow to cool.
- To make topping, place cream, hazelnut spread and chocolate in a heatproof bowl and heat in the microwave on medium for 3–4 minutes. Whisk until smooth. Allow to stand at room temperature for 1 hour, until thickened. Spoon chocolate mixture on top of each tart and serve.
Add a few drops of vanilla essence to some whipping cream before whipping and a sprinkle of icing sugar, then whip till firm. Make a quenelle of Cream and place beside tart and top with a few raspberries.