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Crostata Di Nocciole E Cioccolata Chocolate & Hazelnut Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Easy chocolate tart, for the autumn, when outside is dark and cold and you are at home with chat & friends..

Easy chocolate tart, for the autumn, when outside is dark and cold and you are at home with chat & friends..

Ingredients

Serves: 8 - 10

Metric Cups
  • 500 grams shortcrust pastry
  • ½ litre milk
  • 100 grams sugar
  • 50 grams flour
  • 2 egg yolks
  • 50 grams bitter cocoa powder
  • 100 grams bitter chocolate
  • 100 grams hazelnuts (toasted and ground)
  • 18 ounces shortcrust pastry
  • ⅞ pint milk
  • 4 ounces sugar
  • 2 ounces flour
  • 2 egg yolks
  • 2 ounces bitter cocoa powder
  • 4 ounces bitter chocolate
  • 4 ounces hazelnuts (toasted and ground)

Method

Crostata Di Nocciole E Cioccolata Chocolate & Hazelnut Tart is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make the sweet shortcrust pastry the usual way(you could even use a bought one...) Roll it and line a greased cake tin cm 24 (9-10 in), prick the base lightly with a fork and bake it blind in the preheated oven at 180C for 15 minutes plus other 10 minutes, until the pastry is golden-brown.
  • Make a custard:

  • beat the egg yolks with sugar until pale and creamy, add the flour and cocoa powder sifted and fold gently. Heat the milk and pour into the mixture , mixing well .
  • Cook the custard on low gas for 10 minutes, then turn off the gas and add the chopped bitter chocolate: mix until it 's melt.
  • Pour the custard in the sweet short crust shell, smooth spread it and sprinkle with the ground toasted hazelnuts to cover.
  • Make the sweet shortcrust pastry the usual way(you could even use a bought one...) Roll it and line a greased cake tin cm 24 (9-10 in), prick the base lightly with a fork and bake it blind in the preheated oven at 180C for 15 minutes plus other 10 minutes, until the pastry is golden-brown.
  • Make a custard:

  • beat the egg yolks with sugar until pale and creamy, add the flour and cocoa powder sifted and fold gently. Heat the milk and pour into the mixture , mixing well .
  • Cook the custard on low gas for 10 minutes, then turn off the gas and add the chopped bitter chocolate: mix until it 's melt.
  • Pour the custard in the sweet short crust shell, smooth spread it and sprinkle with the ground toasted hazelnuts to cover.
  • Tell us what you think