- 150g (1 cup) plain flour
- 60g (1/3 cup) icing sugar mixture
- 30g (1/4 cup) almond meal
- 125g chilled unsalted butter, coarsely chopped
- 1 egg yolk
- 1 x 100g pkt ground hazelnuts
- 160g (1 cup, lightly packed) brown sugar
- 350ml pouring cream
- 90g unsalted butter, extra, chopped
- 2 x 100g pkts good-quality dark chocolate, finely chopped
- Cocoa powder, to dust
- Creme fraiche (optional), to serve
Preheat oven to 200°C. Place the flour, icing sugar, almond meal and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until the mixture just comes together. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3.5cm-deep, 22cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to chill.
Line the pastry with non-stick baking paper. Fill with pastry weights or rice. Bake in oven for 10 minutes. Remove paper and pastry weights or rice. Bake for 6 minutes or until light golden. Set aside to cool slightly. Sprinkle with the hazelnuts.
Place the brown sugar, 150ml of cream and extra butter in a saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Reduce heat to medium-low and simmer for 6 minutes or until the caramel thickens. Pour over the pastry base. Place in the fridge for 15 minutes to cool.
Heat the remaining cream in a saucepan over medium-low heat. Remove from heat. Add the chocolate and stir until smooth. Pour over the caramel. Use the back of a tablespoon to smooth the surface. Place in the fridge for 1 1/2 hours to chill.
Dust the tart with cocoa powder and cut into wedges. Serve at room temperature with creme fraiche, if desired.