Ingredients

• Pâte Sablé (Shortbread Tart Shell)

  200g unsalted butter, cold

  Pinch of salt

  100g icing sugar

  2 egg yolks (~40g)

  250g plain flour

  1 tsp LittlePod natural vanilla paste

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  Chocolate Filling

  180ml double cream

  90ml whole milk

  175g dark chocolate, chopped

  1 large egg (~50g), lightly beaten

  1 tsp LittlePod organic coffee extract

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  Candied Hazelnuts

  250g caster sugar

  250ml water

  1 tsp salt

  200g hazelnuts

  2 tsp LittlePod pure vanilla extract

  2 tsp LittlePod organic coffee extract

Method

Prepare the tart shell:

• Preheat oven to 190°C conventional / 170°C fan / 375°F / Gas 5.
• Combine the butter, salt and icing sugar in a food processor and pulse briefly.
• Add the egg yolks and LittlePod’s natural vanilla paste. Pulse until combined.
• Add the flour and pulse until a soft dough forms.
• Turn the dough onto a lightly floured board. Form into a ball, wrap in cling film and refrigerate for 1 hour.
• Roll the dough between sheets of waxed paper into a circle slightly larger than your tart pan (23–25cm).
• Transfer to the tart pan, press into the edges, and prick the base with a fork.
• Chill for at least 1 hour before baking.

Blind bake the tart shell: 

• Place the tart shell on a baking tray.
• Bake for 10-15 minutes until lightly golden.
• Remove from the oven and allow to cool for at least 30 minutes before filling.

Prepare the chocolate filling:

• Heat the cream and milk in a saucepan over a medium heat until just simmering.
• Remove from the heat and strain into a bowl.
• Add the chopped chocolate and stir until fully melted and smooth, then add LittlePod’s organic coffee extract.
• Cool to lukewarm, then whisk in the beaten egg until fully combined.

Bake the tart:

• Pour the chocolate mixture into the cooled tart shell.
• Bake in the centre of the oven for 15 minutes until the filling is set but still slightly trembling in the centre.
• Remove from the oven and cool slightly on a rack.

Prepare the candied hazelnuts:

• Preheat oven to 180°C conventional / 160°C fan / 350°F / Gas 4.
• In a saucepan, bring the water, sugar and salt to the boil.
• Add the hazelnuts with the vanilla and coffee extracts and heat until the mixture reaches 110°C.
• Carefully pour the nuts into a colander; do not rinse or drain.
• Spread the nuts evenly on baking parchment.
• Bake for 10-15 minutes until golden brown.
• Allow to cool completely. Store in an airtight container until serving.

To serve:

Peter says, “I like to serve this delicious tart warm, with candied nuts and a mango sauce.”

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.