Tart Base Amount
Roasted hazelnuts2 cups
Pecans½ cup
Caster sugar6 Tbsp
Ground cinnamon1 ½ tsp
Unsalted butter, melted4 Tbsp
Tart Filling Amount
Thickened cream2 cups
Dark chocolate, roughly chopped340g
Unsalted butter, roughly chopped6 Tbsp
Orange juice1 Tbsp
Ferrero Rocher
Chocolate curls
Candied hazelnuts

Festive Chocolate Tart ~ step by step

  1. Preheat the oven to 180°C fan forced.
  2. In a food processor, blend roasted hazelnuts and pecans finely.
  3. Add sugar and cinnamon and pulse to combine.
  4. Add melted butter until the nuts become a sandy texture.
  5. Brush your tart tin with melted butter or spray with cooking oil lightly.
  6. Bake in oven for 18 minutes until golden brown. Let cool, then place in fridge for 20 minutes before completing the ganache.
  7. Bring to a gentle simmer the thickened cream and pour over chocolate in a heat proof bowl. Let stand untouched for 5 minutes.
  8. With a spatula stir through butter and orange juice until silky.
  9. Pour ganache into cold tart tin and pop bubbles with the ganache spatula.
  10. Refrigerate for at least an hour uncovered, then decorate with Ferrero Rocher, chocolate curls and candied hazelnuts to taste.
  11. TIP

    Use a heated knife to slice the tart for serving.

    Best kept in a refrigerator in an airtight container.