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Crostata Di Nocciole E Cioccolata Chocolate & Hazelnut Tart

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

Easy chocolate tart, for the autumn, when outside is dark and cold and you are at home with chat & friends..

Ingredients

Serves: 8 - 10

Metric Cups

500 grams shortcrust pastry
½ litre milk
100 grams sugar
50 grams flour
2 egg yolks
50 grams bitter cocoa powder
100 grams bitter chocolate
100 grams hazelnuts (toasted and ground)

18 ounces shortcrust pastry
⅞ pint milk
4 ounces sugar
2 ounces flour
2 egg yolks
2 ounces bitter cocoa powder
4 ounces bitter chocolate
4 ounces hazelnuts (toasted and ground)

Method

Crostata Di Nocciole E Cioccolata Chocolate & Hazelnut Tart is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make the sweet shortcrust pastry the usual way(you could even use a bought one...) Roll it and line a greased cake tin cm 24 (9-10 in), prick the base lightly with a fork and bake it blind in the preheated oven at 180C for 15 minutes plus other 10 minutes, until the pastry is golden-brown.

Make a custard:

beat the egg yolks with sugar until pale and creamy, add the flour and cocoa powder sifted and fold gently. Heat the milk and pour into the mixture , mixing well .

Cook the custard on low gas for 10 minutes, then turn off the gas and add the chopped bitter chocolate: mix until it 's melt.

Pour the custard in the sweet short crust shell, smooth spread it and sprinkle with the ground toasted hazelnuts to cover.

Make a custard:

beat the egg yolks with sugar until pale and creamy, add the flour and cocoa powder sifted and fold gently. Heat the milk and pour into the mixture , mixing well .

Cook the custard on low gas for 10 minutes, then turn off the gas and add the chopped bitter chocolate: mix until it 's melt.

Pour the custard in the sweet short crust shell, smooth spread it and sprinkle with the ground toasted hazelnuts to cover.