For the pastry:
Put the flour, salt and butter into a food processor and blitz until the mixture is like breadcrumbs. Add the sugar and pulse to the mix. Gradually add 6 tablespoons of cold water to make a dough. Shape into a ball, wrap in cling film and leave to set in the fridge for at least 30 minutes
Divide the pastry into four equal portions. Roll out each portion thinly on a floured work surface. Use to line four loose-bottomed 10cm fluted tins. Rest in the fridge for at least 30 minutes
Preheat the oven to 180C/Gas Mark 4. Prick the bottom of each pastry case with a fork, then line with a circle of baking parchment and fill with baking beans. Set the tins on a baking tray and bake blind for 10 minutes, Remove the beans and paper, then return to the oven for a further 10 minutes or until the pastry cooked. Allow to cool slightly before brushing with beaten egg yolk to seal. Set aside. Leave the oven on.
For the chocolate filling:
Put the chocolate and cream into a heatproof bowl, set over a saucepan of gently simmering water and melt gently, stirring occasionally.
Remove the bowl from the pan and leave to cool a little, then mix in the egg yolks, one at a time. Divide the chocolate mix among the cooked tart cases.
Bake for 3-5 minutes or until the filing has softly set. Remove from the oven (leave it on) and allow to cool, then set aside in the fridge.
For the hazelnut crumble topping:
Blitz the hazelnuts in a food processor to a fine crumb. Tip into a mixing bowl. Blitz the flour and butter together in the processor until the mixture resembles breadcrumbs. Add to the hazelnuts along with the caster sugar and mix together.
Spread out on baking tray and bake for 15-20 minutes or until golden brown; halfway through the cooking, stir the crumble to be sure it isn't sticking or burning. Leave to cool, then sprinkle over the top of each tart and finish with a dusting of icing sugar.
For the raspberry coulis:
Put all the ingredients in a blender or food processor and blitz until smooth, then pass through a sieve into a bowl or jug, to remove the seeds.
For the rippled Chantily cream:
Whip the cream with the icing sugar and vanilla seeds to soft peaks. Fold 2-3 tablespoons of the raspberry coulis sauce through the cream to create a rippled effect. Keep in a cool place until ready to serve.
Place a small spoonful of cream underneath each tart, to prevent it from sliding around the plates. Add a quenelle of rippled Chantilly cream to the plate and the raspberry coulis in a small pouring pot.
Taken from Masterchef: The Finalists (£20; Absolute Press)
- For the pastry:
- 250g plain flour
- a pinch of salt
- 110g unsalted butter, cut into cubes
- 100g caster sugar
- 1 egg yolk, beaten, for brushing
- For the chocolate filling:
- 185g dark chocolate (about 70% cocoa solids), broken into pieces
- 185ml double cream
- 4 egg yolks
- For the hazelnut crumble topping:
- 60g blanched (skinned) hazelnuts
- 75g plain flour
- 60g unsalted butter
- 60g golden caster sugar
- Icing sugar, for dusting
- For the raspberry sauce:
- 200g raspberries
- 2 tablespoons icing sugar
- 1 tablespoon lemon juice
- For the rippled Chantilly cream:
- 150ml double cream
- 2 tablespoons icing sugar
- seeds from 1 vanilla pod