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Dark Chocolate Hazelnut Tiramisu Tart
Author: Claudia Brick
Ingredients
Chocolate hazelnut crust
  • 75 g roasted hazelnuts
  • 170 g plain flour
  • 30 g dutch process cocoa
  • 30 g caster sugar
  • 150 g cold butter cubed
Chocolate filling
  • 200 g dark chocolate at least 70%
  • 1/2 cup cream
  • 1/4 cup whole milk
  • 1 small egg lightly beaten
  • 1 teaspoon instant coffee
Espresso mascarpone
  • 250 ml cream (I cup)
  • 3 tablespoons icing sugar
  • Double shot espresso approx 3 tablespoons, cooled
  • 250 g mascarpone
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon dutch cocoa powder to dust
Instructions
Chocolate hazelnut crust

  1. Preheat oven to 200°C and roast hazelnuts until golden and fragrant, about 5-7 minutes. Rub most of the skins off when cool enough to handle.

  2. Blitz hazelnuts in food processor until finely ground.

  3. Add flour, cocoa, caster sugar and blitz to combine. Add cold butter and pulse until it reaches a bread-crumb like consistency. Add 1-2 tbsp ice water and pulse a couple of times until it starts to hold together.

  4. Tip out onto a lightly floured surface and bring together with your hands into a cohesive disc.

  5. Wrap in cling film and refrigerate for at least 2 hours or overnight.

  6. Grease a 26cm tart tin. Roll out the pastry on a lightly floured bench to about 3mm thick and line the tart tin, pressing firmly into the sides of the tin. The pastry will be hard to roll out at first but don’t worry, it will soften as you go. If it rips at all or you find that one edge is too thin, use the leftover pastry scraps to patch it back together.

  7. Trim the pastry to form a neat edge - I usually just roll my rolling pin over the edge to cut through the pastry. Gently press the pastry lining the sides of the tin up to create a 1-2mm rim over the edge of the tin. This prevents it from shrinking too much during baking

  8. Rest the lined tart tin in the freezer for 30 minutes.

  9. Preheat the oven to 180°C . Line the frozen pastry case with foil and fill with baking beans or dry rice, then blind bake for 20 minutes. Remove the foil/beans and bake for a further 5 minutes.

  10. Leave to cool slightly while you make the filling.

Dark chocolate filling
  1. Reduce the oven temperature to 130°C.

  2. Very finely chop the dark chocolate into a medium bowl.

  3. In a small pot, bring the cream, milk and instant coffee to simmer. Pour over the chocolate and leave to stand for 5 minute. Whisk with a fork to combine into a silky ganache. Stir in the beaten egg until smooth.

  4. Pour into the blind baked tart and bake until just set on top but still has a little bit of wobble - 15-20minutes. Set aside to cool completely.

Espresso mascarpone

  1. Beat cream and icing sugar to soft peaks. Place mascarpone in a separate bowl and fold in 3 tbsp cooled espresso to just combine. Gently fold in the cream mix then hand whisk gently just until medium peaks form - be very careful here as it is easy to go too far and turn it into butter. You want it stiff enough to hold swirls when you dollop it on top of the chocolate tart - see photos for reference.

  2. Dollop the cream on top of the tart and use the back of a spoon or offset spatula to create swirls. Sift cocoa powder over the top to dust.

  3. Either serve immediately or refrigerate for up to an hour prior to serving. Best on the day it is made but will keep for a 24-48 hrs in the fridge in a sealed container.