Ingredients

Crust:
• Pie dough
For the filling:
• 85g blanched hazelnut
• 50g golden caster sugar
• 200g dark chocolate (70% cocoa)
• 100g butter
• splash Frangelico liqueur
• 1 egg and 3 egg yolks

Directions

1. Heat oven to150C ( 300F).
2. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
3. Toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop.
4. Melt the chocolate, butter and alcohol together over a pan of barely simmering water. Set aside to cool slightly.
5. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
6. When case is cooked, remove from oven and turn the heat down to 275F (140C/gas )
7. Spread half of the chocolate mixture in bottom of cooled crust.
8. Scatter most of the hazelnuts over it. Spoon remaining chocolate filling over nuts.
9. Cook the tart for 15-20 mins until the chocolate has almost set.
10. Leave to cool, Pipe whipped cream over top of cooled tart then serve scattered with the remaining nuts.