Ingredients:
- Crust:
- 150g Hazelnut Meal
- 1/3 cup Caster Sugar
- ¼ cup Cornflour (Gluten Free)
- 125g Unsalted Butter
- 1 Egg Yolk
- Filling:
- ¼ cup Raspberry Jam
- 160mL Thickened Cream
- 200g Dark Eating Chocolate
- 30g Unsalted Butter
- Top with:
- Punnet Raspberries or ½ cup Frozen Raspberries (defrosted)
- Icing Sugar (to sweeten raspberries)
Method:
- Place all ingredients in food processor until crumbly.
- Lightly flour a surface with G/F plain flour and kneed mixture together to form a ball.
- Wrap mixture in cling wrap and place in fridge for an hour.
- Grease and line tart tray with baking paper.
- Roll mixture between 2 sheets of baking paper to a size suitable to line tin.
- Press dough gently into tin and refrigerate for a further 20 – 30 minutes.
- Turn on 180°C fan forced oven and place crust in the oven for 20 – 25 mins or until golden.
- Remove from oven and spread jam over base of crust generously.
- Place back in over for a further 3 – 4 minutes and allow to cool.
- Heat cream in a saucepan and remove from heat.
- Add butter and chocolate and stir until smooth.
- Pour choc filling onto jam-topped crust and place in refrigerator to set for approx 2 hours.
- Place raspberries on tart and sift icing sugar over to sweeten and decorate.
- Serve tart with a dollop of fresh cream.