Chocolate Hazelnut Tart

Method

1. Make pastry dough

   1. For the pastry, knead the flour and butter until the mixture resembles breadcrumbs. Add the egg yolk, 1-2 tbsp cold water and knead until the dough comes together.

2. Chill dough

   2. Tip the dough and flatten into a disc, then wrap in cling film and chill for 30 minutes.

3. Preheat oven

   3. Heat the oven to 180c/160c/gas mark 4.

4. Roll dough and place in tart tin

   4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Place the pastry into the tin, trim the edges and prick the base with a fork.

5. Bake pastry

   5. Place baking parchment on top of the pastry and fill with baking beans. Bake for 20 minutes, then carefully remove the baking beans and parchment and bake for a further 5-10 minutes until light golden. Allow to cool.

6. Make the ganache

   6. In a small pan heat up the double cream - it doesn't need to be boiling. Chop or break the chocolate and combine with the cream away from the heat. Stir until combined. Cool to room temperature.

7. Pour ganache into pastry tart, drizzle caramel sauce around the edge

   7. Pour the cooled chocolate ganache into the pastry tart then drizzle Joe & Seph's Chocolate & Hazelnut Caramel Sauce around the edge.

8. Decorate with popcorn, nuts, and flowers, then serve

   8. Decorate with Joe & Seph's Caramel & Belgian Chocolate Popcorn, nuts of your choice (we went for chopped hazelnuts) and finish with some edible flowers. Enjoy!