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Strawberry Hazelnut Chocolate Tart!

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Fresh Strawberries, Chopped Hazelnut, and a Delicious Chocolatey Filling in a Sweet Shortcrust Pastry Case – Deeeeelicious.

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I have made a few Tart & Dessert recipes in my short time doing this blog, and I have really neglected doing many more, which I realise I should have done sooner. I have made so many Cheesecakes which are lovely and all, but I realise that some people dooo actually want something different! And this, this will make up for that!

The combination of Strawberries & Chocolate has always been my utter Downfall, I would eat some fresh Strawberries with a bowl of melted Chocolate every time I felt crappy, and this was quite often, so you can imagine the amount I have eaten over my time! This led me to create this beauty. I realise that Nutella is a Hazelnut Chocolate spread, but after the success of my Ferrero Rocher & Nutella Chocolate Tart I didn’t want to do the same – I wanted to try it with fresh nuts instead!

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The combination of the chopped nuts inside the thick Chocolatey Ganache is sooo tempting and moreish I won’t be surprised that you will want more than one slice. The Fresh Strawberries are the perfect match, especially as they’re at their peak right now, and the crispy sweetness of the Pastry makes this the ideal Summer Dessert – have a go!

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This recipes serves 12! 

Ingredients

Pastry Case
– 1x Sweet Shortcrust Pastry Pack
OR
– 175g Plain Flour
– 100g Cold Butter, diced
– 1tbsp Icing Sugar
– 1 Egg Yolk

Filling
– 300g Milk Chocolate, Chopped up
– 100g Dark Chocolate, Chopped up
– 300ml Double Cream
– 1 punnet Strawberries
– Chopped Hazelnuts

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Method

1) For the Pastry – Rub the Flour and Butter together until breadcrumbs are formed – slightly time consuming but worth it. You don’t want the butter to be warm as the pastry won’t work! Add the Sugar and mix in. Add the Egg Yolk & 1tbsp cold water and mix with your hands until combined and the egg is distributed well – the pastry should be smooth and a solid colour.

2) Grease a Pie/Tart Tin with butter and lightly flour it – Roll the dough out on a lightly floured surface so its about 1-2 £1 coins in thickness. Line the Tart tin with the pastry as neatly as you can – it doesn’t matter if it cracks slightly as you can plug the gaps with other pastry. Chill in the fridge for 1 hour.

3) Preheat the over to 200C/180C Fan – If using pre-made pastry then simply grease & flour the tin like above, then line with the pastry. Line the pastry case with some Greaseproof paper and fill with baking beans/rice – you NEED to line it with paper first otherwise the weight will bake into the case and obviously be uneatable.

4) Bake the case in the oven for 15 minutes – once done, remove the paper & beans and bake for a further 5 minutes until it is cooked completely. Remove from the oven and leave to cool in the tin.

5) For the Filling – Melt the Chocolate’s in a glass bowl over a pan of simmering water – don’t let the water touch the bowl as it’ll be too hot, you want the steam of the water to melt the chocolate through the bowl. Once melted, remove from the heat and stir in the cream! Add some of the Chopped Hazelnuts now if you like, or just use to decorate.

6) Pour the Chocolate Mix into the case and place the washed & chopped strawberries into it – sprinkle over the Chopped Hazelnuts and refrigerate until set!

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Tips and Ideas

This tart will last covered in the fridge for 2-3 days – but it never lasts this long in my house.

You can used all milk chocolate, or all dark chocolate – but I think the mixture of both gives the perfect taste, otherwise its too heavy! And you can obviously use other nuts or fruit too – but I loooove this combination!

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Enjoy!!

You can find my other Tart & Dessert Recipes on my Recipes Page!

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J x

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

26 Comments

  • Jordan
    July 6, 2020 at 12:10 am

    How many calories is this cx

    Reply
  • cornishbaker
    April 11, 2019 at 4:04 pm

    Can you make this a day or 2 advance or is it better fresh?

    Reply
  • TJ
    July 15, 2016 at 11:47 pm

    thank you I made these yesterday and got big hugs and mmmmmmmmmmmwa’s from my family
    thank you once again great tasting recipe

    Reply
  • ferina yurichan
    July 24, 2015 at 7:48 am

    * mouthwatering…….

    Reply
  • Clare turner
    July 17, 2015 at 10:16 pm

    Made this
    Add weekend , delicious x

    Reply
  • Seema
    July 17, 2015 at 2:05 pm

    This dish is truly amazing. As nowadays I am in a lot of baking and making muffins and cakes. I think this will be a nice start for tomorrow. I will opt for pre-made biscuit base and will use frozen strawberries. Hope it comes out great. Thanks for sharing Jane.

    Reply
  • Rae
    July 10, 2015 at 5:05 pm

    I am literally in heaven this strawberry season, fresh pallets everyday so I’m always on the look out for new recipes I may just have to try this! Beautiful work as always!

    Reply
    • Jane's Patisserie
      July 10, 2015 at 5:31 pm

      Thank you!! I’m the same, they’re so good this year! And please do!!

  • thecakearchitect
    July 10, 2015 at 3:42 pm

    Looks so yummy! ? 🙂

    Reply
  • postdot
    July 10, 2015 at 3:29 pm

    Reblogged this on PostDot.

    Reply
  • Natascha's Palace
    July 10, 2015 at 11:41 am

    I will have to try this. Maybe this weekend

    Reply
    • Jane's Patisserie
      July 10, 2015 at 11:52 am

      Please do!!

    • Natascha's Palace
      July 10, 2015 at 11:54 am

      Seriously…my eyes are bulging haha

    • Natascha's Palace
      July 12, 2015 at 10:50 am

      Ok…I decided to make your chocolate bark instead. Made a few changes and nearly died and went to chocolate heaven. I posted the recipe. Thank you so much ?????

    • Jane's Patisserie
      July 12, 2015 at 10:53 am

      Awwh haha yay! I shall have a look later ☺️

    • Natascha's Palace
      July 12, 2015 at 10:55 am

      ?????????

  • Natascha's Palace
    July 10, 2015 at 11:37 am

    As always ..Fantastic!!!!!!!!!!

    Reply

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