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.
