Ravneet Gill’s gianduja chocolate tart
- October 2023
- Serves 6-8
- Hands-on time 45 min. Oven time 1 hour 10 min
Ravneet Gill’s rich chocolate and hazelnut tart is the perfect dessert to impress friends at an autumn gathering.
Ravneet says: “This tart is wonderfully crisp and bursting with flavour. The filling is velvety-smooth, baked until it has a delicate, gentle jiggle at the centre. I recommend topping it with grated roasted hazelnuts and serving it with a generous drizzle of chilled pouring cream.”
Loved this recipe? Try Ravneet’s gorgeous strawberry fraisier cake next.
- 42g (22g saturated)
- 33g (19g sugars)
- 150g plain flour, plus extra to dust
- 75g unsalted butter, cubed and chilled
- 35g caster sugar
- Grated zest ½ lemon
- 2 medium free-range egg yolks, plus 1 medium free-range egg white, beaten
- 20g roasted hazelnuts, roughly chopped or grated, to serve
- Single cream to serve (optional)
For the filling
- 375ml double cream
- 50g caster sugar
- 5 medium free-range egg yolks
- 2g flaky sea salt
- 100g gianduja
You’ll also need
- 20cm fluted tart tin or pie dish
- Start by making the pastry: in a large mixing bowl, combine the flour and butter. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, a pinch of salt and the lemon zest, then add the egg yolks. Mix everything together until it forms a dough. If the dough feels dry, you can add a little cold water, 1 tsp at a time, until it comes together. Tightly wrap the dough and refrigerate for 2 hours.
- Heat the oven to 160°C fan/gas 4. Grease the tart tin or pie dish. Lightly flour your work surface and roll out the pastry into a large circle, about 3mm thick. Carefully transfer the pastry to the prepared tart tin, pressing it into the flutes/edges and ensuring an even thickness across the base and sides. Trim off any excess pastry. Line the pastry with baking paper and fill it with baking beans (or uncooked rice or lentils). This will help prevent the pastry from puffing up during baking.
- Put the tart tin on a baking tray and bake for about 15 minutes. Remove the baking paper and beans (or rice/lentils) and bake for an additional 5 minutes or until the pastry is lightly golden. Brush the inside of the tart case with the beaten egg white and return to the oven for 3-5 minutes or until dry. Allow to cool for at least 15 minutes before adding the filling.
- While the pastry is baking, prepare the custard filling. Put the cream and half the sugar in a saucepan over a medium heat until it reaches a gentle simmer. Do not let it boil. In a separate mixing bowl, whisk together the egg yolks, the remaining sugar and the salt, until well combined and smooth.
- Gradually pour the hot cream into the egg mixture, whisking constantly as you do. This is to temper the eggs and avoid curdling. Continue whisking until the mixture is smooth. Transfer to a blender or food processor with the gianduja and whizz until smooth.
- Turn the oven down to 120°C fan/gas 1. Pour the custard into the cooled baked pastry case and bake for 45-50 minutes or until the custard is set but there is a gentle wobble in the middle. Let the tart cool completely in the tin before transferring to a serving plate. Serve with chopped or grated hazelnuts over the top and a drizzle of cold cream, if you like.
Gianduja is a premium Italian chocolate hazelnut spread, a bit like (but far superior to!) Nutella. Find it in Italian delis or selected supermarkets.
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