Clover - Chocolate Tart with Hazelnut

An overwhelming interest was shown in the coffee and cake shop competition sponsored by Clover and Huletts – no fewer than 2134 entries were received!

Chocolate Tart with Hazelnut
Lindy Botha and her business partner entered as a team. Up to now they have almost exclusively sold home-made produce and marketed their business, The Oaks @ Stettyn, at morning markets and speciality shops. Now they want to take it a step further with a coffee shop and farm stall on their farm. The farm is situated on the main tourist route between Worcester and Villiersdorp, which already attracts many visitors to the wine cellars in the vicinity.

	Midnight in Rubies Torte by Paul and Natasha Maciel
	Amarula Carrot Cakes by Annabel Davids
	Chocolate Brownies by Scott Rattray
	Orange Honey Melt Cake by Lebo Letsoalo

A sensational smooth, slightly bitter dark chocolate tart contrasted by a sweet, tangy hazelnut syrup.

Ingredients

Pastry:
150 g plain white flour
15 g cocoa powder
75 g Clover Springbok Unsalted Butter,
cubed 30 ml Huletts Icing Sugar
1 egg yolk
15-20 ml cold water

Filling:
200 g good quality dark chocolate (70% cocoa solids)
125 g Clover Springbok Unsalted Butter
75 g cocoa powder
150 ml hot water
2 eggs
2 egg yolks
50 g Huletts Castor Sugar

Syrup:
150 g Huletts Castor Sugar
100 ml water
Finely grated rind of 1 orange
150 ml fresh orange juice
75 g blanched hazelnuts, roughly chopped
15 g Clover Springbok Unsalted Butter

Preperation Method

1.	To make pastry, put the flour, cocoa powder and butter in a food processor and work until the mixture resembles bread crumbs. Add the icing sugar, egg yolk and 15ml cold water. Blend briefly to a dough, adding a little extra water if necessary. Knead gently on a lightly floured surface, then wrap in cling film and chill for 30 minutes.
2.	Roll out pastry on a lightly floured surface and use to line a 2cm deep, 24cm loose-based fluted flan tin. Line with greaseproof paper and baking beans.
3.	Bake blind at 200ºC for 15 minutes. Remove paper and beans and bake for a further 5 minutes. Reduce the oven setting to 160ºC.
4.	For the filling, put the chocolate in a heatproof bowl with the butter. Place over a pan of gently simmering water and leave until melted. In another bowl, blend the cocoa powder with the water until smooth.
5.	Whisk the eggs, egg yolks and sugar together in a bowl. Stir in the cocoa mixture, and then fold in the chocolate mixture until smooth. Pour the filling into the pastry case and bake for about 10-15 minutes until just beginning to set around the edges.
6.	For the syrup, put the sugar and water into a heavy-based sauce pan and heat gently until dissolved. Bring to the boil and boil rapidly for about 5 minutes until the syrup turns to a pale caramel. Add the orange rind and juice (standing back as it will splutter) and heat gently until the caramel softens to form a smooth syrup. Stir in hazelnuts and butter.
7.	Serve the chocolate tart warm or cold, with the hazelnut and orange syrup spooned over.

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