I can't believe how the time has flown since we got back from overseas. I must admit I felt totally spaced out for a few days after Henry left - I think maybe I had been hanging on, keeping my sh*t together for him, then after he left I was just exhausted. Anyhoo - today I feel back to normal, thank God - just in time to send this recipe off to Bonds to appear on their blog - and of course mine, in the nick of time for Valentine's Day. Ah Valentine's Day - if you're in a relationship, it's a good little reminder day, to appreciate all the lovely things about your partner (especially if you have been together for 10 billion years like we have), and if you're flying solo, there is no better day to throw caution to the wind and approach someone who takes your fancy for a coffee or drink.
If your beloved likes chocolate (and how could they not?) and hazelnuts then this recipe is sure to make them happy! The quantities are specifically for two tarts and enough ice cream for two - but you can easily triple the tart quantities to make one 24cm tart, and double or triple (or more) the ice cream. If you're not a fan of hazelnuts they can be swapped out for any soft-ish nut like macadamias or walnuts. Each of the steps is really simple and straight forward, particularly the ice cream:) Seeing as I was testing this and wanting to photograph them in the morning light, I must admit Nick and I scoffed ours at 9am with a cup of coffee - haha - so whether you make them to go with a daytime coffee or after dinner for two, don't be nervous about giving these a whirl - and have an awesome day!
1/3 cup plain flour
1 tablespoon dark cocoa powder
3 tablespoons icing sugar
20g cold butter, chopped into cubes
1 1/2 teaspoons cold water
Whiz flour, cocoa, icing sugar and butter together in a food processor until they form 'breadcrumbs'. Add water and pulse until pastry comes together in lumps. Tip out onto a clean bench and squish together, then form into a smooth patty shape, wrap in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 180˚C (350˚F). Remove pastry from the fridge and sit for 5 minutes. Roll out between two sheets of baking paper and cut to fit 2x 10cm removable base tart tins, trimming away the excess, and prick the bases lightly with a fork. Chill in the freezer for 5 minutes. Cut two pieces of baking paper to line pastry in tins, fill with baking beans or rice. Bake for 8 minutes, remove baking paper and beans and cook a further 8 minutes. Leave to cool completely then remove from the tins.
1/4 cup cream
120g milk or dark chocolate, chopped into chunks
1/2 teaspoon butter
2 tablespoons Frangelico
3/4 cup lightly toasted skinned hazelnuts, very roughly chopped plus 1 tablespoon extra
Heat cream in the microwave or stove top until simmering. (Only about 30 seconds in the microwave). Add chocolate and leave to sit for 1 minute before whisking until smooth - if it isn't yet smooth, heat again for a few seconds. Add butter, whisk until melted, then add Frangelico and whisk again until smooth. Leave to cool at room temperature for an hour. Divide roughly chopped hazelnuts between tart cases and pour in chocolate filling to coat. Leave to cool in the fridge (or at room temperature), until ready to serve with ice cream, and remaining hazelnuts, chopped a little more.
Frangelico Chocolate No-Churn Ice Cream:
1/3 cup sweetened condensed milk
1/3 cup sour cream
1 tablespoon dark cocoa powder
1 tablespoon Frangelico
This recipe only makes enough ice cream for two, but easily be doubled or quadrupled! Beat sweetened condensed milk and sour cream with cocoa powder until smooth. Whisk in Frangelico and freeze 8 hours or overnight.