Hazelnut, Chocolate & Raspberry Tart

Episode 115 - Hazelnut, Chocolate & Raspberry Tart


  • Crust:
  • 150g Hazelnut Meal
  • 1/3 cup Caster Sugar
  • ¼ cup Cornflour (Gluten Free)
  • 125g Unsalted Butter
  • 1 Egg Yolk
  • Filling:
  • ¼ cup Raspberry Jam
  • 160mL Thickened Cream
  • 200g Dark Eating Chocolate
  • 30g Unsalted Butter
  • Top with:
  • Punnet Raspberries or ½ cup Frozen Raspberries (defrosted)
  • Icing Sugar (to sweeten raspberries)


  1. Place all ingredients in food processor until crumbly.
  2. Lightly flour a surface with G/F plain flour and kneed mixture together to form a ball.
  3. Wrap mixture in cling wrap and place in fridge for an hour.
  4. Grease and line tart tray with baking paper.
  5. Roll mixture between 2 sheets of baking paper to a size suitable to line tin.
  6. Press dough gently into tin and refrigerate for a further 20 – 30 minutes.
  7. Turn on 180°C fan forced oven and place crust in the oven for 20 – 25 mins or until golden.
  8. Remove from oven and spread jam over base of crust generously.
  9. Place back in over for a further 3 – 4 minutes and allow to cool.
  10. Heat cream in a saucepan and remove from heat.
  11. Add butter and chocolate and stir until smooth.
  12. Pour choc filling onto jam-topped crust and place in refrigerator to set for approx 2 hours.
  13. Place raspberries on tart and sift icing sugar over to sweeten and decorate.
  14. Serve tart with a dollop of fresh cream.