| Servings | serves |
Ingredients
Base
- 100 grams Butter Chopped
- ¾ cup Plain Flour
- ¼ cup Rice Flour
- 2 tablespoons Brown Sugar
- 2 tablespoons Dutch Cocoa Powder
- ¼ cup Cold Water
Filling
- 395 grams Sweetened Condensed Milk
- 50 grams Butter
- ¼ cup Golden Syrup
- ½ cup Hazelnuts Roasted, chopped
Ingredients Base
Filling
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Instructions
To make base:
- Preheat oven to 200°C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 minutes.
- Roll pastry out on a floured surface until 3mm thick. Use an 11cm-round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 minutes, reduce temperature to 180°C, remove paper and beans and bake for a further 10 minutes. Cool slightly.
To make filling:
- Combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10–12 minutes, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6–8 minutes until caramel is almost set. Allow to cool.
To make topping:
- Place cream, hazelnut spread and chocolate in a heatproof bowl and heat in the microwave on medium for 3–4 minutes. Whisk until smooth. Allow to stand at room temperature for 1 hour, until thickened. Spoon chocolate mixture on top of each tart and serve.
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