- 140 g flour
- pinch of salt
- 40 g fine soft brown sugar
- 75 g cold butter
- 300 g chocolate toffees (Chokotoffs Côte d´Or )
- 2 tbsp whipping cream
- 100 g hazelnuts (whole)
Sieve the flour over a mixing bowl and add pinch of salt.
Stir the sugar through the flour.
Cut the butter into small cubes and add to the sugar and flour; knead into a homogenous ball.
Cover the dough and leave in the refrigerator for 30 minutes.
Preheat the oven to 180˚C.
Spread the dough into a 20 cm diameter baking tin.
Place in the preheated oven and bake for 20 minutes until golden brown.
Melt the chocolate toffees in a bain-marie until this takes on a thick consistency; add at the last moment 2 tbsp of warm whipping cream.
Pour the mixture into the tart base.
Press the hazelnuts into the chocolate mixture while this is still warm, then let the tart cool.
- 44 g
- 16 %
- 24 g
- 34 %
- 5 g
- 10 %
- 21 %
- Sat. fat
- 10 g
- 50 %