hazelnut mocha tart

Ingredients

• 1 cup plain flour
• 1/2 cup hazelnut meal
• 125g cold unsalted butter, chopped
• 1/2 cup icing sugar mixture
• 1 egg yolk
• Cocoa powder, to decorate

Filling

• 3 eggs
• 2/3 cup thickened cream
• 3/4 cup caster sugar
• 100g dark chocolate, melted
• 1 tblsp instant coffee granules
• 3 tsps hot water
• 1/2 cup chopped roasted hazelnuts

Method

1 Grease a 24cm round loose-based flan tin.

2 Process flour, hazelnut meal and butter until crumbly. Add icing sugar and egg yolk. Process until mixture comes together. Cover and refrigerate for 30 minutes.

3 Roll out pastry between two sheets of baking paper until big enough to line tin. Lift pastry into tin, trim edge. Line with paper and fill with dried beans or rice.

4 Cook in a moderate oven (180C) for 10 minutes. Remove paper and beans. Cook for extra 10 minutes, or until lightly browned. Cool.

5 To make filling, whisk eggs, cream, sugar, cooled chocolate and combined coffee and water in a bowl until smooth. Stir in nuts. Pour into pastry case.

6 Cook in a moderate oven (180C) for about 35 to 40 minutes, or until set. Stand for 20 minutes.

7 Serve warm or cold tart dusted with sifted cocoa.