Fonterra Food Services
Hazelnut Chocolate Tart
150g sugar
40ml hot water
60g marie biscuits
150g hazelnuts, cleaned and toasted
50g Western Star Unsalted Butter
325ml double cream
140ml milk
3 eggs, beaten
140g dark chocolate
175g 70% cooking chocolate
10ml vanilla essence
roasted pear slices
grapefruit zest
hazelnut brittle
Western Star Unsalted Butter
Preheat oven to 160°C.
Make a toffee with sugar and hot water and allow to cool.
Combine biscuits in blender with hazelnuts and cooled toffee, blending until crumb like. Add melted butter and mix well in bowl. Press firmly into spring loaded tin lined with baking paper.
Place base into oven on 160°C for 10 to 15 minutes and allow to cool.
Heat cream and milk in a pot until just before boiling point. Pour cream over beaten eggs, whisk until combined and mix has started to thicken. Add chocolate to mix while it is still hot and add vanilla essence.
Strain chocolate into lined tin and allow to set overnight.
Serve with roasted pear slices, caramel. grapefruit zest and hazelnut brittle.
Tip :
This recipe was designed and styled by Ryan Goddard, apprentice chef from B.R.I.T - Bendigo campus

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