FERRERO ROCHER NUTELLA BROWNIE TART WITH NUTELLA BUTTERCREAM & FERRERO ROCHER CHOCOLATE BARK

FERRERO ROCHER NUTELLA BROWNIE TART WITH NUTELLA BUTTERCREAM & FERRERO ROCHER CHOCOLATE BARK

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85g Plain Flour

35g Cocoa Powder

100g Icing Sugar

75g Margarine (Cubed & Chilled)

75g Unsalted Butter (Cubed & Chilled)

1/2tsp Salt

1 Large Egg

Add the flour, cocoa powder, icing sugar and salt to a food processor and mix until everything is combined. Add the chilled butter and margarine and pulse until the fat is incorporated. Finally whisk the egg and add to the processor. Once the dough clumps together, remove from the processor and press into the base and up the sides of a large 26cm flan (tart) tin. Poke holes in the base with a fork and chill for 3 hours.

180g Unsalted Butter

250g Nutella

200g Caster Sugar

3 Large Eggs

100g Plain Flour

25g Cocoa Powder

1/2tsp Salt

Hazelnuts

8 Ferrero Rocher

Melt the butter and Nutella over a pot of boiling water. Remove from the heat and add the sugar. Once incorporated, add the eggs and whisk in well. In a seperate bowl, mix together the flour, cocoa powder and salt and fold into the batter. In a food processor add around 100g of Hazelnuts and blitz until they're finely chopped, then cover the base of the chilled tart shell in the hazelnuts. Next, cut the Ferrero chocolates in half and evenly place around the base of the tart and finally cover with the brownie batter. Bake the tart at 160 degrees C / 320 degrees F for 35 - 40 minutes. Leave to cool completely before continuing with the next step.

Nutella Buttercream + 240ml Double Cream & Chopped Hazelnuts (Optional)

Ferrero Rocher Chocolate Bark

8 Ferrero Rocher

Edible Gold Lustre Dust + a Few Drops of Vodka

Whip the double cream with the Nutella buttercream and add some chopped hazelnuts. Use this mixture to top the tart. Next, insert the Ferrero Rocher chocolate bark into the centre of the tart. Dust the Ferrero Chocolates with gold lustre and place around the edge of the tart. Add some more of the lustre dust to a few drops of vodka and brush into the grooves of the tart.