Ingredients

  • ½ cup (375ml) cake flour
  • 50ml NESTLÉ COCOA POWDER
  • 1/3 cup (80ml) icing sugar
  • 150g chilled and cubed butter
  • 3 egg yolks
  • 1 tsp (5ml) vanilla extract
  • 1 cup (250ml) NESTLÉ Dessert & Cooking Cream
  • 50g liquid glucose
  • 1 vanilla pod
  • 1 star anise
  • 1 cinnamon stick
  • ½ tsp (3ml) freshly ground nutmeg
  • 200g NESTLÉ ALBANY DARK CHOCOLATE
  • 75g butter
  • 50ml NESTLÉ IDEAL EVAPORATED MILK
  • 125g butter
  • 50g liquid glucose
  • 11/3 cup (330ml) castor sugar
  • 75g toasted flaked almonds
  • Nougatine
  • Sliced strawberries
  • Flaked almonds
  • Rosemary
  • Cinnamon powder

Method

  • Preheat oven to 200˚C.
  • To make the chocolate pastry, sift ½ cup (375ml) cake flour, 50ml NESTLÉ COCOA POWDER and 1/3 cup (80ml) icing sugar into a large mixing bowl.
  • Using your fingertips, rub in 150g chilled and cubed butter until the mixture resembles breadcrumbs.
  • Make a well in the centre and add 3 egg yolks and 1 tsp (5ml) vanilla extract.
  • Again using your fingertips, combine to make a smooth dough.
  • Turn the pastry out on to a lightly floured surface and gather together into a ball.
  • Cover with plastic wrap and rest in the fridge for at least 15 minutes.
  • On a lightly floured surface, roll out the pastry and use to line a 22cm square fluted tin.
  • Prick the base all over with a fork, line with baking paper and fill to the top with baking beans, and bake in the oven for 5-10 mins.
  • Remove and set aside to cool.
  • To make the filling: Put 1 cup (250ml) NESTLÉ Dessert & Cooking Cream, 50g liquid glucose, 1 vanilla pod, 1 star anise, 1 cinnamon stick and ½ tsp (3ml) freshly ground nutmeg into a saucepan and bring to the boil.
  • Remove from the heat and set aside to infuse for 10 minutes.
  • Place 200g NESTLÉ ALBANY DARK CHOCOLATE, broken into small pieces, in a large bowl and, through a sieve, pour over the infused NESTLÉ CREAM (discard the flavourings).
  • While the mixture is still lukewarm, add 75g butter and stir gently, using a wooden spoon, until blended.
  • Don't over-stir.
  • Pour the mixture into the tart case and place in the fridge until set.
  • Turn the oven down to 180˚C, and line a baking sheet with silicone or baking paper.
  • To make the nougatine: Put 50ml NESTLÉ IDEAL EVAPORATED MILK, 125g butter and 50g liquid glucose into a clean saucepan.
  • Heat gently until the butter has melted, then add 11/3 cup (330ml) castor sugar and stir until dissolved.
  • Increase the heat until you have a thick caramel syrup, but not a caramel (106˚C on a sugar thermometer, if you have one).
  • Remove from the heat and stir in 75g toasted flaked almonds.
  • Pour the mixture onto the lined baking sheet and bake for 10-12 minutes until it turns a rich caramel colour.
  • Cut into triangles while warm.
  • Serve slices of the tart with the nougatine, sliced strawberries, some flaked almonds, a sprig of fresh rosemary and a sprinkling of cinnamon powder.

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