Hazelnut frangipane tart with hot chocolate mocha sauce

Method

1. Preheat the oven to 190C/gas 5. Roll out the pastry, and use to line a lightly greased 20cm flan ring or dish. Chill in the refrigerator.

2. Tip the hazelnuts and sugar into a food processor and blend until powdery in texture. Remove and set aside while you make the butter mixture.

3. Place the butter, sugar and vanilla in the same food processor and blitz until creamy in texture. Add the eggs, flour and ground hazelnuts, and pulse until mixed.

4. Spoon the filling into the chilled pastry shell and bake until the frangipane is golden brown and slightly puffed. This should take around 45 to 50 minutes. Remove the flan from the oven and cool.

5. For the sauce, place the chocolate and coffee in a bowl over hot simmering water, and add the cream and butter. Stir until the chocolate has melted.

6. Serve the flan at room temperature, with warm chocolate sauce and a dollop of whipped cream on the side.

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Ingredients

350g sweet pastry, ready prepared dough
1 tsp plain flour, for dusting

For the frangipane filling

165g Hazelnuts, toasted, peeled and cooled
125g caster sugar
125g unsalted Butter, cut into small pieces
2 Eggs
0.25 tsp vanilla extract
20g plain flour

For the chocolate sauce

200ml double cream
150g bitter dark chocolate
1 tsp instant coffee granules
25g Butter
125ml whipped cream, to serve

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