Hazelnut & Dark Chocolate Tart

For the pastry:

• 1⅔ cups all-purpose flour
• 7 tbsp cold unsalted butter, diced
• ¼ cup superfine sugar
• 1 large egg yolk
• 1–2 tbsp cold water

For the filling:

• 7 oz dark chocolate (70% cocoa), chopped
• 3½ tbsp unsalted butter
• ⅔ cup heavy cream
• ⅓ cup whole milk
• 1 tsp vanilla extract
• Pinch of sea salt

For the topping:

• ¾ cup hazelnuts, roasted and roughly chopped
• 1 tbsp maple syrup (optional, for glaze)
• Pinch of salt

Here’s How:

1. Make the pastry: In a bowl, combine the flour and butter. Rub together with your fingertips until it resembles breadcrumbs. Stir in the sugar, then add the egg yolk and enough water to form a dough. Wrap in plastic wrap and chill for 20 minutes.
2. Blind bake: Roll out the dough on a lightly floured surface and line a 9-inch tart pan. Chill again for 10 minutes, then line with parchment and baking beans. Bake at 350°F (180°C) for 15 minutes, remove the beans, and bake for another 5-8 minutes until crisp. Cool slightly.
3. Prepare the filling: In a saucepan, gently heat the chocolate and In a separate pan, heat the cream, vanilla, and milk until hot (not boiling). Pour over the melted chocolate and whisk until smooth.
4. Set the tart: Pour the filling into the pastry shell and chill in the refrigerator for 20 minutes.
5. Finish and serve: Toss the roasted Oregon hazelnuts with maple syrup in a nonstick pan and heat until bubbling and sticky. Season lightly with salt and stir carefully. Remove the tart from the fridge and scatter the glazed hazelnuts on top. Chill for 1 hour. Serve with crème fraîche or vanilla ice cream.