-
1
To toast the hazelnuts: spread the nuts on a baking sheet and bake at 350 degrees F (180 degrees C ) for 8 to 10 minutes, or until golden.
-
2
Transfer the nuts to a towel and rub to remove their skins.
-
3
In food processor, process the toasted hazelnuts and sugar until the nuts are finely ground.
-
4
Add the flour and salt, process until well combined and transfer to large bowl.
-
5
Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
-
6
Stir in the egg with a fork.
-
7
Do not overwork.
-
8
The mixture should be crumbly.
-
9
Press the mixture evenly into 10 inch flan pan, and refrigerate for 30 minutes.
-
10
Using a fork prick the bottom and sides of the pastry, line the pastry with foil, fill with dried beans and bake at 350 degrees F (180 degrees C) for 15 minutes, then remove the foil and the beans and bake for an additional 10 minutes or until golden.
-
11
Place the flan crust on a rack to cool completely.
-
12
Once the flan crust has completely cooled, melt the chocolate and oil together, brush over the bottom of the flan crust and about a third of the way up the sides of crust.
-
13
Refrigerate until the chocolate has set.
-
14
In a small saucepan, combine the currant jelly, lemon zest and juice.
-
15
Place the pan over a low heat and stir constantly until the jelly melts.
-
16
Place the sliced berries evenly over the chocolate-coated crust, arrange whole berries on the top, brush with the currant jelly mixture.
-
17
Melt chocolate and vegetable oil together and drizzle over the strawberries.
-
18
Refrigerate the flan until the chocolate sets, about 2 hours.
-
19
Dust with icing sugar before serving.
