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1
For the pastry: put the flour, salt and butter into a food processor and blitz until the mixture is like breadcrumbs.
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2
Add the sugar and pulse to mix.
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3
Gradually add 6 tablespoons of cold water to make a dough.
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4
Shape into a ball, wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.
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5
Divide the pastry into four equal portions.
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6
Roll out each portion thinly on a floured work surface.
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7
Use to line four loose-bottomed 10cm fluted tart tins.
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8
Rest in the fridge for at least 30 minutes.
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9
Preheat the oven to 180C/Gas Mark 4.
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10
Prick the bottom of each pastry case with a fork, then line with a circle of baking parchment and fill with baking beans.
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11
Set the tins on a baking tray and bake blind for 10 minutes.
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12
Remove the beans and paper, then return to the oven to bake for a further 10 minutes or until the pastry is cooked.
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13
Allow to cool slightly before brushing with beaten egg yolk to seal.
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14
Set aside.
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15
Leave the oven on.
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16
For the chocolate filling: put the chocolate and cream in a heatproof bowl, set over a saucepan of gently simmering water and melt gently, stirring occasionally.
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17
Remove the bowl from the pan and leave to cool a little, then mix in the egg yolks, one at a time.
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18
Divide the chocolate mix among the cooked tart cases.
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19
Bake for 3-5 minutes or until the filling has softly set.
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20
Remove from the oven (leave it on) and allow to cool, then set aside in the fridge.
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21
For the hazelnut crumble topping: blitz the hazelnuts in a food processor to a fine crumb.
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22
Tip into a mixing bowl.
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23
Blitz the flour and butter together in the processor until the mixture resembles breadcrumbs.
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24
Add to the hazelnuts along with the caster sugar and mix together.
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25
Spread out on a baking tray and bake for 15-20 minutes or until golden brown; halfway through the cooking, stir the crumble to be sure it isnt sticking or burning.
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26
Leave to cool, then sprinkle over the top of each tart and finish with a dusting of icing sugar.
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27
For the raspberry coulis: put all the ingredients in a blender or food processor and blitz until smooth, then pass through a sieve into a bowl or jug, to remove the seeds.
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28
For the rippled Chantilly cream: whip the cream with the icing sugar and vanilla seeds to soft peaks.
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29
Fold 2-3 tablespoons of the raspberry coulis through the cream to create a rippled effect.
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30
Keep in a cool place until ready to serve.
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31
To serve: place a small spoonful of cream underneath each tart, to prevent it from sliding around the plate.
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32
Add a quenelle of rippled Chantilly cream to the plate and the raspberry coulis in a small pouring pot.
