Send your guests ‘nutty’ with this delicious chocolate and hazelnut crostata that packs a sneaky boozy punch!
The rich combination of maple syrup, Nutella and Frangelico encased in dark chocolate shortcrust pastry is absolute heaven on a plate.
1 (300g packet) Carême Dark Chocolate Pastry, defrosted
100g unsalted butter
3/4 cup (165g) caster sugar
1/2 cup (175g) maple syrup
1/2 cup (165g) Nutella
2 large eggs
2 tablespoons Frangelico
1/2 cup (75g) roasted hazelnuts, roughly chopped
Icing sugar, to serve
Dollop cream (double cream), to serve.
Preheat oven to 165°C fan-forced (185°C conventional).
Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm round dinner plate as a template, cut a circle.
Line the base of a 23cm tart tin with baking paper. Line the tin with the pastry, gently pushing it into the tin. Re-roll the pastry trimmings to 5mm thick, then use a fluted pastry cutter to cut long strips. Transfer the tart case and pastry strips to the fridge to chill for 30 minutes.
Line pastry with baking paper, and fill with baking weights, making sure you fill the weights to the top of your tart to support the sides during baking. Place onto a baking tray and bake for 15 minutes.
Once cooked, remove from oven, and carefully scoop out the baking weights. Return to the oven for a further 5 minutes to ensure the base is crisp and dry. Remove from oven and set aside to cool.
Place butter and caster sugar in a saucepan over low heat, stirring until the sugar has dissolved. Add the maple syrup and Nutella, stirring until smooth. Set aside to cool for 5 minutes, then stir in the eggs, Frangelico and hazelnuts.
Pour the mixture into the pastry case, then lay the remaining pastry strips over the top of the filling, pressing the edges to adhere to the tart case. Bake for a further 45 minutes in the centre of your oven until filling is set.
Once cooked, remove from oven, and set aside to cool. Serve with a dusting of icing sugar and dollop cream