Raspberry, hazelnut and chocolate tart

ingredients

• • 300 g frozen raspberries
  • 1 cup caster sugar
  • 270 g dark chocolate, chopped
  • 25 g butter
  • 2/3 cup pouring cream
  • 1/4 cup hazelnut-flavoured liqueur

• Hazelnut pastry

  • 1/3 cup roasted hazelnuts
  • 1 cup plain flour
  • 1/3 cup icing sugar
  • 90 g cold unsalted butter, chopped
  • 1 egg yolk
  • 2 tsp iced water

method

• • 1

    To make the Hazelnut pastry, process hazelnuts until fine. Add flour, sugar and butter, pulsing until crumbly. Add egg yolk and water, pulsing until the ingredients just come together. Wrap pastry in cling film and refrigerate for 30 minutes.

  • 2

    Grease a 24cm round, loose-based, fluted flan tin. Roll pastry between sheets of baking paper until large enough to line the tin. Lift pastry into tin, then press into base and side, trimming excess pastry. Prick base all over with a fork. Refrigerate for 30 minutes.

  • 3

    Preheat oven to 180°C.

  • 4

    Place tin on an oven tray. Line pastry with baking paper, filling with dried beans or rice. Bake for 15 minutes. Remove paper and beans, then bake for a further 15 minutes or until browned lightly. Let cool.

  • 5

    Place berries and sugar in a small saucepan. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil, then reduce heat. Simmer, uncovered and stirring occasionally, for 25 minutes or until thick. Let cool. Spread berry mixture into the pastry case.

  • 6

    Place chocolate, butter, cream and liqueur into a medium heatproof bowl. Stir over a medium saucepan of simmering water until smooth (don't let water touch base of bowl). Pour mixture into pastry case. Refrigerate tart for 2 hours or until firm.

notes

Use a good-quality chocolate – not a high-fat or low-fat variety. If you have leftover unsalted butter from the pastry, use it in the chocolate mixture.