A sublime silky chocolate-hazelnut custard fills this simple cocoa-hazelnut shortbread crust. Serve garnished with peaches and chocolate for a special touch.
Ingredients;
Serves 8
For the Crust:
2 1/5 cups (280g) flour
2/3 cup (100g) ground hazelnuts
5.3 oz (150g) butter, room temperature
1 cup (120g) sugar
2 Tbsp cocoa powder, unsweetened
2 yolks
1 pinch salt
For the Filling:
2/3 cup (200g) chocolate-hazelnut spread (Nutella)
2 Tbsp peaches syrup
1/5 cup (50ml) whipping cream
800g peaches in syrup, drained, sliced
For the Glaze:
3.5 oz (100g) bittersweet chocolate, chopped
1/5 cup (50ml) 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 of the dry ingredients. 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.
6. Add powdered sugar and continue to beat on medium speed. Add the Nutella and continue to beat. Add whipping cream, the vanilla extract and salt. Set aside.
TO MAKE THE CHOCOLATE GLAZE
7. In a small saucepan over medium high heat, bring cream to a boil. Remove from heat.
8. Add chocolate. Stir until all chocolate is melted and the glaze is glossy. Let cool completely. Using a teaspoon pour it over peaches on top.
"If music be the food of love, play on" - William Shakespeare