Hazelnut-choco tart

Preparation

Sieve the flour over a mixing bowl and add pinch of salt.

Stir the sugar through the flour.

Cut the butter into small cubes and add to the sugar and flour; knead into a homogenous ball.

Cover the dough and leave in the refrigerator for 30 minutes.

Preheat the oven to 180˚C.

Spread the dough into a 20 cm diameter baking tin.

Place in the preheated oven and bake for 20 minutes until golden brown.

Melt the chocolate toffees in a bain-marie until this takes on a thick consistency; add at the last moment 2 tbsp of warm whipping cream.

Pour the mixture into the tart base.

Press the hazelnuts into the chocolate mixture while this is still warm, then let the tart cool.