PREP 40 Mins + 3 Hours 30 Mins to chill COOK 25 Mins SERVES 8
2 cups plain flour
150g cold butter, cubed
1 tbsp icing sugar
1 egg yolk
1 tbsp chilled water
2/3 cup thickened cream, plus 2/3 cup, extra
250g dark eating chocolate, chopped
1/3 cup toasted hazelnuts, coarsely chopped, plus 1/3 cup extra
250g milk eating chocolate, chopped
- Process flour, butter and icing sugar in a food processor until mixture resembles crumbs. Add egg yolk and the chilled water; process until dough just starts to come together. Turn out onto a lightly floured surface; knead until smooth. Shape into a disc; wrap in plastic food wrap. Chill for 30 mins.
- Preheat oven to 200°C. Roll pastry out between sheets of baking paper to a 33cm x 15cm rectangle, about 5mm thick. Line a 30cm x 10cm (base measurement) rectangular tart pan with a removable base with pastry; trim edges. Using a fork, prick pastry base. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 mins. Remove weights and paper. Bake for a further 15 mins or until just coloured.
- Heat cream in a medium saucepan over low heat. Remove from the heat. Add dark chocolate; mix until melted and smooth. Pour over cooled pastry shell. Sprinkle with half the hazelnuts. Chill for 1 hour or until firm.
- Heat extra cream in a saucepan over low heat. Remove from the heat. Add milk chocolate; mix until melted and smooth. Pour over dark chocolate layer in tart shell. Sprinkle with extra hazelnuts. Chill for 2 hours or until firm.