Chocolate brittle tart

Ingredients
1 blind-baked shortcrust pastry base
Cream
200 g Nutella
200 g dark chocolate, plus 30 g to finish
Brittle
100 g chopped almonds
100 g chopped hazelnuts
200 g sugar
BLIND BAKING
I prepare classic pastry, see basic recipes. After resting at least half an hour in the fridge, I work briefly until pliable without warming too much.

On parchment, I spread first by hand, then roll a round.

I use a 30 cm tin for a thin tart; use smaller for thicker. Leave at least a 2 cm rim and trim paper level with pastry.

I transfer to the tin, fit and even edges, and prick the entire base.

I cover pastry and edges with parchment, optionally wetted and wrung out, and fill with dried beans, chickpeas, rice or ceramic baking beans to prevent bubbles. I reserve my beans for this use.

I bake at 180°C about 15 minutes, remove paper and beans and bake another 10/15 minutes until coloured without burning. Blind baking is complete: cool.

BRITTLE
I put sugar in a saucepan.

I melt without stirring, moving the pan on moderate heat.

Once almost melted and golden, I stir out lumps with a spoon.

Once dissolved, I stir in both chopped nuts.

I keep stirring to prevent burning until the sugar completely coats the chopped nuts and is amber.

I brush parchment with oil and pour on brittle.

I spread and separate with an oiled spatula and cool.

Once cold, I roughly chop with a knife.

CREAM
I roughly chop dark chocolate.

I melt in microwave or over hot water without burning.

I soften Nutella and combine with chocolate.

It should be smooth and glossy.

I pour into pastry shell.

I spread evenly.

I cover with chopped brittle, melt more dark chocolate, put in a paper cone and draw irregular lines over the top.


The method is lengthy, but make pastry and brittle the day before and assemble next day. It is spectacular and well worth trying!