lindt chocolate, caramel and hazelnut tart


for those of you who were unable to attend the masterclass at the VIP launch for the Harvey Norman new kitchen showroom or unluckily missed out on a recipe…



Serves 8-10

200g  lindt dark chocolate (70% cocoa solids)
200ml double cream

300g carème traditional vanilla bean sweet shortcrust pastry

100g dark muscovado sugar
1/3 cup double cream
50g unsalted butter
150g hazelnuts (roasted, peeled and coarsely chopped)

coffee and frangelico syrup
100ml espresso coffee
30ml frangelico liqueur
50g castor sugar


• roll out pastry onto a floured surface and line an 11x34cm tart tin with a removable base.
• line with baking paper, fill with dried beans and bake at 180°C for 10 minutes, then remove paper and bake for another 10 minutes until dry and golden; set aside to cool


• for caramel, place all ingredients except hazelnuts into a heavy based saucepan and bring to the boil over medium heat
• reduce heat, simmer for 8 minutes, then remove from heat and cool
• add hazelnuts to caramel and combine; then spread over cooled pastry shell

• place chocolate and cream in a saucepan and cook over a low heat, stirring occasionally until melted and smooth
• remove from heat, transfer to a bowl and cool to room temperature
• spread chocolate mix over caramel, smooth with a spatula and refrigerate for 3 hours or until set

• for syrup, place coffee, frangelico and sugar into a heavy based saucepan and bring to the boil, simmer and reduce until liquid achieves a sticky effect

• to serve, slice with a warm knife and place upon drizzled syrup and finish with a spoonful of crème fraîche