Chocolate Raspberry Hazelnut Tarts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175c.

Step 2

In a food processor, mix hazelnuts and 100g flour till finely ground.

Step 3

In a separate bowl, mix butter, icing sugar and salt until well combined. Add eggs, 1 at a time.

Step 4

On low, gradually combine the 2 mixtures, cocoa and remaining flour. Knead dough on lightly floured surface until smooth. Wrap and place in fridge for 30 minutes to chill.

Step 5

Roll out pastry on lightly floured surface to 3mm thick. Line cases with removable bases with pastry. Line with baking paper and fill with pastry weights or rice. Bake for 6 minutes. Remove paper and weights, bake for 5 minutes or until pastry is dry to touch. Set aside to cool.

Step 6

Combine chocolates in bowl over saucepan of water over low heat (don't let bowl touch water). Stir occasionally until smooth.

Step 7

Stir in butter and sugar until smooth.

Step 8

Add eggs, flour, baking powder and stir to combine.

Step 9

Whisk mixture on medium-high speed until mixture is pale and has thickened. Fold in raspberry jam, lemon juice and hazelnuts till combined.

Step 10

Spoon filling into tart cases and sprinkle with sea salt. Cover and place in freezer for 30 mins or until firm.

Step 11

Preheat oven to 190 and bake tarts for 10 minutes or until outer edges of the tops are set.

Step 12

Serve with fresh raspberries and icecream.

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