Chocolate & Hazelnut Tart

As you might have guessed at this
stage I absolutely adore having friends
over to my house. I love feeding
people and thankfully all of my friends love to be fed! I am always on the lookout for new dishes to try and when I come across a dish in a paper or magazine that looks enticing invariably I will tear it out. This tart is a Domini Kemp recipe that was published in The Irish Times last April. It's Domini's favourite chocolate tart to make and I can see why. Deliciously decadent and naughty, exactly what a dessert should be.

You will need

100g toasted hazelnuts
150g dark muscavado sugar
120g flour
50g soft butter
300g dark chocolate
500ml cream
6 egg yolks
200g caster sugar

You will need a deep tart tin with a removable base for this.
Whizz the hazelnuts, muscavado sugar, flour and butter in a processor until they resemble breadcrumbs. Press into the base of the tart tin and chill in the fridge.
Melt the chocolate over a pan of hot water.
Heat the cream gently in a saucepan.
Whisk the yolks and caster sugar together until pale, thick and have increased in volume.
Pour the cream onto the melted chocolate and stir really well.
Fold into the whisked eggs mixture until its thick and glossy.
Put tart tin onto a flat baking tray and pour the filling in.
Place in a 160 degree preheated oven for approximately 45 mins or until there is only a slight wobble in the centre.
Allow to cool before serving with some lightly whipped cream, preferably to good friends!