for 12 pieces

Dough

90 g	butter, soft
2 tbsp	sugar
¼ tsp	salt
150 g	ground hazelnuts
2 tbsp	chocolate powder

Filling

2 dl	full cream
100 g	chocolate, finely chopped
220 g	chestnut puree
100 g	hazelnuts, cut in half

How it's done

Dough

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Combine the hazelnuts and chocolate powder, add, mix quickly to form a soft dough – do not knead. Roll out the dough into a circle (approx. 2 mm thick) between two sheets of baking paper, place in the tin along with the bottom sheet of baking paper, prick the base firmly with a fork, chill for approx. 15 mins.

Bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 200 °C.

Filling

Heat the cream in a pan. Remove the pan from the heat, add the chocolate, melt, stir until smooth. Mix in the chestnut puree, spread the mixture over the base of the tart. Dry-roast the hazelnuts in a frying pan until golden brown, spread on top of the tart. Chill the tart for approx. 30 mins.

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