Chocolate hazelnut tartlets

Serves Desserts and puddings

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Method

Have the shell(s) ready for filling. Preheat the oven to 160C/140C fan/ Gas 3. Put the chocolate in a heatproof mixing bowl. In a saucepan, combine the butter, brandy (if using) and 70g of the sugar. Place over a medium-low heat and stir until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and stir with a rubber spatula until the chocolate melts.

In a large mixing bowl, combine the remaining sugar, the eggs, zest, and a good pinch of salt. Using a stand mixer fitted with the whisk attachment on a medium speed or a whisk, beat the mixture until it is a very pale yellow, light, and flows off the whisk in a thick ribbon when
the whisk is lifted out of the bowl. This will take around 3 minutes.

Pour one-third of the egg mixture into the melted chocolate, whisk to lighten the mixture, and then fold in the remaining egg mixture with a rubber spatula. Pour the filling into the tart shell(s) and smooth the surface with an offset spatula. This filling can be made in advance and stored, chilled. When needed, scoop it into the tart shell(s), smoothing the top, and proceed with the recipe.

Arrange the hazelnuts evenly on top of the tart(s). Bake for 7-9 minutes, until the surface of the filling loses some of its shine. Remove from the oven and allow to cool completely on a wire rack. Serve at room temperature. The tart(s) will keep, well wrapped and chilled, for up to 5 days.

Sweet tart dough

MAKES 1 X 23CM TART SHELLS OR 12 X 10CM TARTLET SHELLS

Using a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt and mix on a medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on a low speed just until incorporated.

On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a 12mm-thick disc. Wrap well in cling film and chill for at least
2 hours or overnight.

To line a tart pan, place a dough disc on a lightly floured surface and roll out to 3mm thick, rolling from the centre towards the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting underneath as necessary to discourage sticking, and work quickly to prevent the dough from becoming warm. Cut out a circle 5cm larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. Do not stretch the dough or the sides will shrink during baking. (If the dough has become too soft to work with, chill it for a few minutes to firm up before transferring it to the pan.)

If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Chill the pastry shell (or place in the freezer) for around 15 minutes, until it is firm.

If you are making tartlet shells, roll out the dough in the same way, cut out circles according to the size of your pans and line the pans. The rest of the dough, including the scraps, can be frozen for future use.

Preheat the oven to 160C/ 140C fan/Gas 3. Dock (make small holes in) the bottom of the tart shell or tartlet shells with the tines of a fork or the tip of a knife, making tiny holes 5cm apart. Place in the oven and bake for 7-10 minutes for a partially baked large shell or 5-7 minutes for tartlet shells. The pastry should be lightly coloured and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary for even colour.

If you want to glaze the shell(s) with an egg wash, beat the egg with a pinch of salt in a small bowl and brush over.

A minute or two before the desired colour is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the egg wash. Return the shell(s) to the oven and bake until the desired colour is reached and the coating is set.

For a fully baked shell, proceed as directed for a partially baked shell, but bake for around 5 minutes longer, until golden brown.

Allow to cool completely on wire racks. The pastry shells will keep, well wrapped and chilled, for up to 1 week or will keep in the freezer for up to 2 weeks.