Ingredients
The following ingredients have 4 Servings
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Instruction
- <p>1. Preheat the oven to 220ÅãC/gas 7.</p> <p>2. Put the hazelnuts onto a baking tray, pop into the oven and roast for 5–10 minutes, giving the tray a good shake halfway through, until they are golden brown. Take out of the oven and leave to cool. Place in a food possessor with the biscuits and 100g of the dark chocolate and pulse until chopped – you want a crumbly rubble, rather than a powder – then place into a bowl.</p> <p>3. Melt the butter in a small pan and then pour into the hobnob mix and stir to combine. Tip the mixture into a 23cm loose-bottomed tart tin and press into the bottom and up the sides to make a crust. Chill in the fridge while you get on with the filling.</p> <p>4. Put the remaining chocolate and the cream into a pan and gently melt over a low heat, stirring to make sure that nothing sticks. When just melted, take off the heat.</p> <p>5. Take the biscuit base out of the fridge and spoon over the dulce de leche, using a spatula to spread out evenly. Pour over the chocolate mixture and return to the fridge.</p> <p>6. After about 20 minutes, take the tart out of the fridge and sprinkle over the sea salt. Return to the fridge to set fully. Serve with vanilla ice cream, crème fraîche or cream.</p>
