July 10, 2015
Strawberry Hazelnut Chocolate Tart!
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Fresh strawberries, chopped hazelnut, and a delicious chocolatey filling in a sweet shortcrust pastry case – DELICIOUS.
Tart recipes
I have made a few tart and dessert recipes in my time doing this blog such as my white chocolate and strawberry tart and my super indulgent After Eight tart!
I really need to do many more as they are super easy, super adaptable and super yummy! I have made so many cheesecakes which are lovely and all, but I realise that some people do actually want something different!
Strawberry hazelnut chocolate tart!
The combination of strawberries and chocolate has always been my utter downfall, I would eat some fresh strawberries with a bowl of melted chocolate every time I needed an uplift – it is heaven!
This led me to create this beauty. I realise that Nutella is a hazelnut chocolate spread, but after the success of my Ferrero Rocher & Nutella chocolate tart I didn’t want to do the same – I wanted to try it with fresh nuts instead!
Filling
The combination of the chopped nuts inside the thick chocolatey ganache is sooo tempting and moreish I won’t be surprised that you will want more than one slice.
The fresh strawberries are the perfect match, especially as they’re at their peak right now, and the crispy sweetness of the pastry makes this the ideal summer dessert – have a go!
Adaptable recipe
You can use a pack of readymade sweet shortcrust pastry with this recipe but I personally prefer my homemade pastry recipe and have included it below!
You can also use just milk chocolate bread if you prefer, it doesn’t have to be Nutella if the chopped hazelnuts will be enough for you. And if you are really feeling crazy, you can swap the strawberries for another berry. I love an adaptable recipe! Enjoy!
Strawberry Chocolate Hazelnut Tart!
Ingredients
Pastry
- 175 g plain flour
- 100 g unsalted butter cold and diced
- 1 tbsp icing sugar
- 1 egg yolk
Filling
- 300 g milk chocolate chopped
- 100 g dark chocolate chopped
- 300 ml double cream
- 1 punnet strawberries
- Chopped hazelnuts
Instructions
Pastry
- Rub the plain flour and unsalted butter together until breadcrumbs are formed - slightly time consuming but worth it. You don't want the butter to be warm as the pastry won't work!
- Add the icing sugar and mix in
- Add the egg yolk and 1 tablespoon cold water and mix with your hands until combined and the egg is distributed well - the pastry should be smooth and a solid colour.
- Grease a 23cm pie/tart tin with butter and lightly flour it
- Roll the dough out on a lightly floured surface so its about 1-2 £1 coins in thickness.
- Line the tart tin with the pastry as neatly as you can - it doesn't matter if it cracks slightly as you can plug the gaps with other pastry.
- Chill in the fridge for 1 hour.
- Preheat the oven to 200ºC/180ºC fan - If using pre-made pastry then simply grease & flour the tin like above, then line with the pastry.
- Line the pastry case with some greaseproof paper and fill with baking beans/rice - you NEED to line it with paper first otherwise the weight will bake into the case and obviously be uneatable.
- Bake the case in the oven for 15 minutes - once done, remove the paper and beans and bake for a further 5 minutes until it is cooked completely.
- Remove from the oven and leave to cool in the tin.
Filling
- Melt the milk and dark chocolate in a glass bowl over a pan of simmering water - don't let the water touch the bowl as it'll be too hot, you want the steam of the water to melt the chocolate through the bowl.
- Once melted, remove from the heat and stir in the cream! Add some of the chopped hazelnuts now if you like, or just use to decorate.
- Pour the chocolate mix into the case and place the washed & chopped strawberries into it
- Sprinkle over the chopped hazelnuts and refrigerate until set!
- ENJOY!
Notes
- This tart will last covered in the fridge for 2-3 days - but it never lasts this long in my house.
- You can used all milk chocolate, or all dark chocolate - but I think the mixture of both gives the perfect taste, otherwise its too heavy!
- You can obviously use other nuts or fruit too - but I loooove this combination!
- I recommend this tart tin!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
hi Jane love the look of this recipe can’t wait to try it! quick question,
Is the butter meant to be frozen or chilled in the fridge?
Please can you tell me what size tin you require? Many thanks
Always mentioned in the method!
Which milk chocolate do you use Jane please
How many calories is this cx
Can you make this a day or 2 advance or is it better fresh?
Yes you can!
thank you I made these yesterday and got big hugs and mmmmmmmmmmmwa’s from my family
thank you once again great tasting recipe
Ahh amazing!! ☺️
* mouthwatering…….
Thank you! 🙂
I hope I can make it soon.. I only good at eat it 😀
Haha please do!! 🙂
Made this
Add weekend , delicious x
Yay I’m so glad! 🙂 x
This dish is truly amazing. As nowadays I am in a lot of baking and making muffins and cakes. I think this will be a nice start for tomorrow. I will opt for pre-made biscuit base and will use frozen strawberries. Hope it comes out great. Thanks for sharing Jane.
Thank you!! I hope you like it 🙂
I am literally in heaven this strawberry season, fresh pallets everyday so I’m always on the look out for new recipes I may just have to try this! Beautiful work as always!
Thank you!! I’m the same, they’re so good this year! And please do!!
Looks so yummy! ? 🙂
Thank youuuu!!
Reblogged this on PostDot.
I will have to try this. Maybe this weekend
Please do!!
Seriously…my eyes are bulging haha
Ok…I decided to make your chocolate bark instead. Made a few changes and nearly died and went to chocolate heaven. I posted the recipe. Thank you so much ?????
Awwh haha yay! I shall have a look later ☺️
?????????
As always ..Fantastic!!!!!!!!!!
Hahah thank you so much!! ❤️❤️