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Chocolate, Hazelnut & Orange Tart with Port

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Chocolate, Hazelnut & Orange Tart with Port


Ingredients (serves 4 – 6)



PASTRY

200g plain flour

140g chilled butter, diced

1/2 tsp baking powder

4 tbsp sugar

zest of one orange

1 egg

2 tbsp Port

25cm tart tin


FILLING

280g roasted hazelnuts

125g dark chocolate (70%)

90g butter

150g sugar

zest of half orange

2 eggs

1 tbsp plain flour

3 tbsp Port


Method



In a mixer beat the ingredients for the pastry until they just come together as a dough. It will be quite wet.

Grease and line the tart tin and line with the dough, prick with a fork and chill for 1 hour.

Preheat the oven to 200°C.

Grind the nuts in a food processor until like course breadcrumbs.

Do the same to the chocolate.

Beat the butter, sugar and zest until light and creamy. Add the eggs, flour and beat for 2 mins.

Then stir in the Port, nuts and chocolate and put in the (unbaked) tart case.

Bake at 200°C for 30 mins.