SERVES 6–8 (10–12 AT A PUSH)
For the pastry
100g/3½oz/7 tbsp cold butter, cubed
200g/7oz/generous 1½ cups plain (all-purpose) flour
a pinch of salt
For the filling
300ml/10fl oz/1¼ cups double (heavy) cream
300g/10½oz dark chocolate, broken into pieces
1 egg and 2 egg yolks
100g/3½oz/½ cup caster (superfine) sugar
100g/3½oz/¾ cup hazelnuts, toasted, then chopped
zest of 1 orange
icing (confectioners’) sugar
single (light) cream
UP TO 3 DAYS AHEAD (MIN. 3 HOURS):
To make the pastry, rub the butter into the flour until it resembles breadcrumbs (I usually pulse in the food processor). Add the salt and then one of the eggs and mix until it forms a dough. Add a little cold water if it isn’t coming together. Briefly knead, wrap in clingfilm and chill in the freezer for 10 minutes, or the fridge for 30 minutes.
On a lightly floured work surface, roll out the dough to about 3mm/⅛ in thick. Line a 25cm/10in tart tin, prick a few times with a fork, and return to the fridge for 30 minutes. Meanwhile, preheat the oven to 160°C/325°F/Gas mark 3.
Line the pastry with baking parchment and fill with baking beans, dried chickpeas or old pasta – anything to weigh it down. Bake for 25–30 minutes until golden. Remove the baking beans and parchment. Beat the remaining egg and brush the pastry all over. Return to the oven and bake for another 5 minutes, then remove and leave to cool. Turn the oven down to 150° C/300°F/Gas mark 2.
Meanwhile, make the filling. Slowly bring the cream to a boil, then take off the heat and add the chocolate pieces. Stir, then leave to melt completely. In a bowl, beat the eggs and sugar until pale and fluffy, then beat this mixture into the melted chocolate. Fold through the hazelnuts and orange zest. Tip into the tart shell and bake in the oven for 20 minutes. Leave to cool completely, cover and chill or freeze.
Dust with icing sugar and serve the tart with single cream.
CHEAT: Use shop-bought shortcrust pastry, or a good-quality pastry shell.
The featured recipe is from Do-Ahead Christmas by James Ramsden