Rich, Smooth and Divine Chocolate Tart
2 Ready baked all butter pastry cases
300ml Double cream
15g Golden caster sugar
Pinch of sea salt
100g Unsalted butter, softened
250g 74% Dark Chocolate, broken up
200g Milk chocolate, broken up
80g Semi-skimmed milk, chilled
100g Chopped roast hazelnuts
Double cream to serve.
Gradually bring the double cream, sugar and salt to the boil. Stirring frequently with a wooden spoon.
Once the cream has started to boil remove from the heat and stir in the butter and chocolate until completely melted.
Pour in the milk and gently stir through until smooth and glossy.
Tip the gooey mixture into the tart cases. Allow to cool slightly before covering with the hazelnuts.
Serve with a drizzle of double cream.