Natalie Coleman's chocolate and hazelnut crumble tart recipe
This dessert came from flavours that I like to eat together – I think chocolate and raspberries complement each other, as do hazelnuts and chocolate. I put the crumble on top for texture but also to incorporate the hazelnuts into the dessert. Cream flavoured with vanilla softens the rich, bittersweet dark chocolate filling of the tart.
Makes four tarts.
Ingredients
- 250 g plain flour
- 1 pinch salt
- 110 g unsalted butter, cut into cubes
- 100 g caster sugar
- 1 egg yolk, beaten, for brushing
- 8.8 oz plain flour
- 1 pinch salt
- 3.9 oz unsalted butter, cut into cubes
- 3.5 oz caster sugar
- 1 egg yolk, beaten, for brushing
- 8.8 oz plain flour
- 1 pinch salt
- 3.9 oz unsalted butter, cut into cubes
- 3.5 oz caster sugar
- 1 egg yolk, beaten, for brushing
- 185 g dark chocolate (about 70% cocoa solids), broken into pieces
- 185 ml double cream
- 4 egg yolks
- 6.5 oz dark chocolate (about 70% cocoa solids), broken into pieces
- 6.5 fl oz double cream
- 4 egg yolks
- 6.5 oz dark chocolate (about 70% cocoa solids), broken into pieces
- 0.8 cup double cream
- 4 egg yolks
- 60 g blanched (skinned) hazelnuts
- 75 g plain flour
- 60 g unsalted butter
- 60 g golden caster sugar
- 1 cup icing sugar, for dusting
- 2.1 oz blanched (skinned) hazelnuts
- 2.6 oz plain flour
- 2.1 oz unsalted butter
- 2.1 oz golden caster sugar
- 1 cup icing sugar, for dusting
- 2.1 oz blanched (skinned) hazelnuts
- 2.6 oz plain flour
- 2.1 oz unsalted butter
- 2.1 oz golden caster sugar
- 1 cup icing sugar, for dusting
- 200 g raspberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 7.1 oz raspberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 7.1 oz raspberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 150 ml double cream
- 2 tbsp icing sugar
- 1 vanilla pod, seeds
- 5.3 fl oz double cream
- 2 tbsp icing sugar
- 1 vanilla pod, seeds
- 0.6 cup double cream
- 2 tbsp icing sugar
- 1 vanilla pod, seeds
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- For the pastry: put the flour, salt and butter into a food processor and blitz until the mixture is like breadcrumbs. Add the sugar and pulse to mix. Gradually add 6 tablespoons of cold water to make a dough. Shape into a ball, wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
- Divide the pastry into four equal portions. Roll out each portion thinly on a floured work surface. Use to line four loose-bottomed 10cm fluted tart tins. Rest in the fridge for at least 30 minutes. Preheat the oven to 180°C/Gas Mark 4. Prick the bottom of each pastry case with a fork, then line with a circle of baking parchment and fill with baking beans.
- Set the tins on a baking tray and bake blind for 10 minutes. Remove the beans and paper, then return to the oven to bake for a further 10 minutes or until the pastry is cooked. Allow to cool slightly before brushing with beaten egg yolk to seal. Set aside. Leave the oven on.
- For the chocolate filling: put the chocolate and cream in a heatproof bowl, set over a saucepan of gently simmering water and melt gently, stirring occasionally. Remove the bowl from the pan and leave to cool a little, then mix in the egg yolks, one at a time. Divide the chocolate mix among the cooked tart cases. Bake for 3-5 minutes or until the filling has softly set. Remove from the oven (leave it on) and allow to cool, then set aside in the fridge.
- For the hazelnut crumble topping: blitz the hazelnuts in a food processor to a fine crumb. Tip into a mixing bowl. Blitz the flour and butter together in the processor until the mixture resembles breadcrumbs. Add to the hazelnuts along with the caster sugar and mix together.
- Spread out on a baking tray and bake for 15-20 minutes or until golden brown; halfway through the cooking, stir the crumble to be sure it isn’t sticking or burning. Leave to cool, then sprinkle over the top of each tart and finish with a dusting of icing sugar.
- For the raspberry coulis: put all the ingredients in a blender or food processor and blitz until smooth, then pass through a sieve into a bowl or jug, to remove the seeds.
- For the rippled Chantilly cream: whip the cream with the icing sugar and vanilla seeds to soft peaks. Fold 2-3 tablespoons of the raspberry coulis through the cream to create a rippled effect. Keep in a cool place until ready to serve.
- To serve: place a small spoonful of cream underneath each tart, to prevent it from sliding around the plate. Add a quenelle of rippled Chantilly cream to the plate and the raspberry coulis in a small pouring pot.
Extract taken from MasterChef: the Finalists, published by Absolute Press, £20.00 Hardback
Photography © David Loftus
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