This past Sunday it was my grandma’s 83rd birthday, and since her favourite thing is chocolate, I decided to make her this morish tart. Because she hadn’t been feeling very well lately, I wanted to bake something that was low in sugar and free of wheat. So… I decided to make the crust out of hazelnuts, using some butter and dates to combine and sweeten. At this time of the year passion fruit are at their best, so I couldn’t resist adding some to dish (I also think passion fruit and dark chocolate is a winning combination). So here’s the recipe! We all enjoyed it, so I hope you do too!

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Chocolate Hazelnut Tart with Passion Fruit Cream

You will need:

500g raw hazelnuts
5 medjool dates
5tbsp unsalted butter (preferably grass fed)

2 egg yolks (free range, room temperature)
1 whole egg
350g good quality dark chocolate (broken up into small uniform pieces, I use a Callebaut 55%)
1 tsp freshly ground black pepper
1 tsp coarse sea salt
1 tsp cinnamon
1 cup fresh whipping cream (I always use grass fed)

For Serving:

dutch process cocoa powder for dusting
250ml cream
6 passion fruits

Preheat the oven to 180C. Using your fingers, rub the hazelnuts to remove their skins and dump into a food processor. If the skins are difficult to remove, toast the nuts in a pan a little bit. Meanwhile, melt the butter and remove pits from the dates. Pulse the hazelnuts until they become a meal, then add in the dates and butter. Pulse until everything is combined, then empty into a greased 8″ round or 13″ x 4″ rectangular tart tin on a baking sheet. Pack the mixture down firmly using your hands so that you have a tight and flat foundation without raised edges. Bake for 10 mins, then remove from the oven to cool.

Melt the chocolate in a heat proof bowl over a saucepan of boiling water (make sure the water is not touching the base of the bowl). Stir continuously so that the chocolate melts evenly and once melted, stir in the cup of cream and turn off the heat.

In a separate bowl, lightly whisk together the egg, yolks, salt, pepper, and cinnamon until just combined. Add the chocolate mixture and whisk until everything is one consistency. Pour into the cooled tart base and spread to evenly cover everything. Turn the oven down to 170C and bake for 30 mins. Once the time is up, the filling should not wobble and the surface should be firm. Cool completely before removing from the tart tin.

To make the passion fruit cream, whip the 250ml of cream until stiff peaks. Place a sieve over the whipped cream bowl, and pour the passion fruit pulp into it. Using a spoon, pass the pulp and juice through the sieve leaving just the seeds. Mix the passion fruit juice into the whipped cream and sweeten with honey to taste.

Once the chocolate tart is cool, dust the top with cocoa powder, cut into rectangles, serve with a handsome dollop of the cream, and spoon some of the seeds on top. This tart will keep in the fridge for a week (if it lasts that long!)

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