A chocolate pastry base adds to the richness of this decadent, delicious tart. Whipped crea on the side is essential.

Ingredients

Chocolate pastry

• 1¼ cups flour
• ¼ cup caster sugar
• 2 tablespoons cocoa
• ½ teaspoon baking powder
• 100 grams chilled butter, cubed
• 3 tablespoons cold water

Hazelnut filling

• 2x 70 grams packets hazelnuts
• ½ cup caster sugar
• ¼ cup cocoa
• 2 eggs
• ¼ cup self-raising flour
• 2 apples, pears or nashi

Method

Chocolate pastry

1. Put the flour, caster sugar, cocoa and baking powder into a food processor and pulse to sift.
2. Add the butter and process until the mixture resembles fine breadcrumbs.
3. Add cold water and pulse until mixture forms small, moist balls of dough.
4. Turn out to a board and bring together. Roll out and line the base and sides of a 20cm flan dish. Refrigerate for 30 minutes.
5. Bake blind at 190ºC for 15 minutes. Remove the baking blind material and return to the oven for another 2-3 minutes.

Hazelnut filling

1. Put the hazelnuts in the oven at 200ºC for 8-10 minutes. Cool and rub together in your hands to remove skins.
2. Put the hazelnuts in the food processor and process until very finely ground.
3. Add the eggs and caster sugar and process for 30 seconds. Pulse in the sifted flour and cocoa with the hazelnuts. Spread the filling over the flan.
4. Peel, core and slice the apples, pears or nashi. Arrange decorating on top of the filling.
5. Bake at 180ºC for 30 minutes. Glaze with honey or apricot jam if wished. Serve warm.

Cooks Tips

- In place of pip fruits, use peaches or blackberries.