200g plain chocolate, melted
50g plain flour
500g shortcrust pastry pack rolled to a thickness of a 20p piece
75g butter, melted
100g golden caster sugar
Cocoa, for dusting
for the caramel:
200g caster sugar
100g chopped hazelnuts
1/2 tsp Cornish Sea Salt
Line a 23cm tart tin with pastry and place in the fridge for 30 minutes to prevent shrinking, and heat the oven to 180C/160C/gas 4.
Bake the pastry blind for 15 minutes, then take the paper out and bake for further five minutes.
Next, mix ¾ of the melted chocolate with the eggs, butter, sugar, and flour. Pour into the pastry case, then bake for 8-10 minutes until just set. Decorate with remaining chocolate and dust with cocoa.
For the caramel:
Add the sugar to a large non-stick pan on a medium heat and cook until the sugar turns to a light, golden caramel. Do not stir, but jiggle pan now and then.
Once the caramel has formed, stir in the chopped hazelnuts.
Finally, pour the mix on to a silicon mat and leave to cool for an hour. Roughly chop the nutty caramel and sprinkle over the tart to serve. Alternatively, try topping with Cornish Sea Salt