Components
- 140 g flour
- pinch of salt
- 40 g great soft brown sugar
- 75 g cold butter
- 300 g chocolate toffees (Chokotoffs Côte d ´ Or )
- 2 tablespoon light whipping cream
- 100 g hazelnuts (whole)
Preparation
Screen the flour over a blending bowl and include pinch of salt.
Stir the sugar through the flour.
Cut the butter into little cubes and contribute to the sugar and flour; knead into a homogenous ball.
Cover the dough and leave in the fridge for thirty minutes.
Preheat the oven to 180 ˚C.
Spread the dough into a 20 cm size baking tin.
Location in the preheated oven and bake for 20 minutes till golden brown.
Melt the chocolate toffees in a bain-marie up until this handles a thick consistency; include at the last minute 2 tablespoon of warm light whipping cream.
Put the mix into the tart base.
Press the hazelnuts into the chocolate mix while this is still warm, then let the tart cool.
Nut and Seed Mix 