Our chocolate and hazelnut tart with baobab yoghurt has a smooth and rich chocolate filling with a crisp and nutty base. We’ve used baobab and vanilla yoghurt, which celebrate baobab, a superfruit native to Zimbabwe that has a soft citrus flavour. If you can’t get your hands on this flavour, however, you could use a regular vanilla yoghurt instead. Chocolate and hazelnut tart is a stylish and irresistible dessert that is guaranteed to go down a treat with friends and family. Our chocolate and hazelnut tart is so simple to put together, and a little lighter than a ganache tart, thanks to the use of yoghurt in the filling. Serve this sweet and nutty tart with crème fraiche for an elegant dessert that is so easy but so impressive.
- For the base:
- 200g digestive biscuits
- 80g butter, melted
- 100g toasted hazelnuts, roughly chopped
- For the filling:
- 400g chocolate chips
- 250ml Yeo Valley Baobab & Vanilla yogurt
- ½tbsp vanilla paste
- 2tbsp hazelnut liqueur
To make the base, blitz the biscuits to a fine, sand-like texture, slowly add the butter and pulse until the mixture comes together. Stir in 50g of the hazelnuts. Press into a 28cm tart tin, but don’t worry if it doesn’t come all the way up the sides. Leave to chill while you make the filling.
In a large bowl, melt the chocolate over a pan of simmering water. Take off the heat and stir in the yogurt, vanilla paste and liqueur. Pour the chocolate mixture into the chilled biscuit case and top with remaining nuts. Leave in the fridge to set for 2 hours. Serve decorated with edible flowers, such as primroses.