A sublime silky chocolate-hazelnut cream fills this simple cocoa-hazelnut shortcrust crust. Serve garnished with peaches and chocolate for a special touch.
Preparation: 40 min
Baking Time: 45 min
Serves: 8
Ingredients
For the Crust:
280g (2 1/5 cups ) all purpose flour
100g (2/3 cup) ground hazelnuts
150g (5.3 oz) butter, straight from refrigerator
120g (1 cup) sugar
2 Tbsp cocoa powder, unsweetened
2 yolks
1 pinch salt
For the Filling:
200g (2/3 cup) chocolate-hazelnut spread (Nutella)
2 Tbsp peaches syrup
50 ml (1/5 cup) whipping cream
800g peaches in syrup, drained, sliced
For the Glaze:
100g (3.5 oz) dark chocolate, chopped
50 ml (1/5 cup) whipping cream
Method
TO MAKE THE CRUST
1. Preheat the oven to 180°C (350°F).
2. In a medium bowl, mix the flour, cocoa, ground hazelnut and salt. Make a well in the middle. Cut in butter and mix until mixture resembles coarse crumbs.
3. In a bowl, cream yolks and sugar. Pour over flour mixture, tossing until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour.
4. Lay the dough inside a pie plate. Press the edges into the sides of the pan. Cover top of tart with wax paper. Bake for 10 minutes. Remove foil and bake 10-15 minutes longer. Cool on a wire rack.
TO MAKE THE FILLING
5. In a saucepan, place the chocolate-hazelnut spread. Sit over a pan of barely simmering water (a bain-marie) and allow it to melt, stirring occasionally. Stir in whipping cream and 2 tablespoons peaches syrup. Spread the hazelnut-cream over pastry shell and arrange the peaches (drained and sliced) on top.
TO MAKE THE CHOCOLATE GLAZE
6. In a small saucepan over medium high heat, bring cream to a boil. Remove from heat.
7. Add dark chocolate. Stir until all chocolate is melted and the glaze is glossy. Let cool completely. Using a teaspoon drizzle it over peaches on top.
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