"And, after those time-consuming nibbles, the smoked salmon starter and the turkey-with-all-the-trimmings main event, the last thing you want is a pudding that demands even more hands-on time at the culinary coalface. For me, the main requirement of any Christmas dessert is that it can be made well in advance, not least because, by the time the pudding stage comes around, I'll be completely knackered and more than ready to put up my feet and finally relax (or, more likely, fall asleep on the sofa)."
"Chocolate and hazelnut tart (pictured top) Prep 15 min Rest 3 hr+ Cook 40 min Serves 6-8 For the sweet pastry 500g plain flour, plus extra for dusting 150g caster sugar 250g cold butter, diced 2-3 eggs, lightly beaten For the filling 640g 70%-cocoa dark chocolate, broken into small pieces 800ml double cream 64g glucose syrup 64g cold butter, cubed 100g roasted hazelnuts, lightly chopped"
The recipe presents a make-ahead chocolate and hazelnut tart suited to busy Christmas hosts. A sweet pastry is made from 500g plain flour, 150g caster sugar, 250g cold butter and 2–3 lightly beaten eggs, rested for at least an hour. The pastry is rolled to line a 24cm tart case, blind-baked with baking paper and beans until golden, then trimmed once cooled. The filling combines 70% dark chocolate, double cream, glucose syrup, cold butter and roasted hazelnuts. The chocolate is broken into a bowl while the cream and glucose are prepared for heating.
Read at www.theguardian.com
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