Chocolate, Hazelnut And Almond Tart

1. 1

   Preheat oven to 400u00b0F. Lightly grease an 8 inch tart pan then line with pie dough. Trim edges and chill for 10 mins.

2. 2

   Line chilled tart shell with parchment paper and fill with pie weights. Bake blind for 15 mins. Remove paper and weights and bake for another 15 mins.

3. 3

   Meanwhile, combine chocolate and cream in a small saucepan. Stir over low heat for 3-4 mins, until smooth. Mix in hazelnut spread and almonds. Transfer to prepared tart shell, smooth surface and chill for 2 hours, or until firm.

4. 4

   Serve sprinkled with chocolate curls and reserved toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.