Chocolate Hazelnut Tart, Semifreddo and Love

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Chocolate Hazelnut Tart with Semifreddo

Chocolate Hazelnut tart

Chocolate Hazelnut Tart with semifreddo


Love is a bit of an elusive thing for me. I can say I love chocolate and oh yeah, strangely peas…. but unfortunately I can’t say I am in love with somebody romantically. I do experience love everyday but I am in a love. My love is all consuming in a caring thoughtful way. I know the love is mutual but it is rarely spoken and it is completely platonic. It has grown from an incredible infatuation, a complete sacrifice and a 110% commitment from me. It is the way I love my teenager, even after I have endured driving lessons.  We nearly split up not long ago.

Chocolate Hazelnut tart

Its hard to say who was the most antagonistic while we were hurtling down suburban streets in a dangerous weapon, but I think it was Skater. Once, we were out and about with a mission to find a Commonwealth bank where he could deposit some funds, in a face to face situation with a bank teller. I hear you snickering…….and that’s unkind. Apparently there is an “app” you can download to make your search easier and I was directed to do this, I refused…..hey I was instructing and I dont bank with the Commonwealth.  This escalated into full warfare, yelling and unpleasantness (from both of us) till I asked him to pull over. I also asked him to get out, and would have driven away right there and then, but I am a Mother and I think I am supposed to be setting an example. Instead we drove home, with a seething squirming anger blistering the air, my eyes stinging and the lump in my throat threatening to melt. How did this happen? We love each other why can’t we do this stressful thing together?

Chocolate Hazelnut Tart

Chocolate Tart, hazelnut and Amedei Nutella

My teenager sought the refuge of his girlfriends house, leaving me with a deep wound in my heart. I cried at the feeling of failure.

I have since been assured by my friends that I am a good Mother. There are worse stories than ours. Skater came home the next day, to find I was still feeling hurt, and after we discussed what went wrong he apologised but said  he didn’t remember saying that I am a bad teacher, and that I argue…. in fact he didn’t remember saying any of it!

Do you ever just feel like eating Chocolate? Good make this Chocolate Hazelnut Tart.

5.0 from 2 reviews
Chocolate Hazelnut Tart with Semifreddo
My Kitchen Stories: 
Chocolate Dessert
A special dessert for someone that needs chocolate
  • 200 gm plain flour (1- ½ Aust cups)
  • 40 gm pure icing sugar (¼ Aust cup ) (powdered sugar)
  • 125 gm chilled unsalted butter, chopped
  • 1 egg (70gm)
  • 1 Tablespoon of cold water
  • 300 gm 70% dark chocolate cut into pieces
  • 200 gm unsalted butter chopped
  • 2 whole eggs
  • 2 yolks
  • 125 gm castor sugar
Semi Freddo- Make this the day ahead for best results
Decorate the plate with chocolate ganache (or nutella, I used Amedei Nutella, pure indulgence), berries and praline
  1. Preheat the oven to 180 C or 350 F
  2. I used a rectangular tart approx 11 x 7 inch case with a removable base, a 10 inch or 23 cm round one
Make a semifreddo in the flavour you like using the semifresddo recipe from the link and freeze over night. I used cone shaped moulds but you could use ramekins or any other mould you have. I used hazelnut paste, because I love the flavour of these with chocolate but you can use mascapone, nuts, or fruit
  1. To make the pastry combine flour, sugar and butter in a food processor and blitz till combined. Mix the egg and cold water, stop the machine and add ¾ of the egg mix and blitz briefly. If the dough doesn't come together in a ball add a little more of the egg mix. .
  2. Flatten into a disc, wrap in plastic and chill till very cold ( up to 1 hour or in the freezer). Roll out the pastry as thinly as you can, on a bench using enough flour to stop it sticking. Line the tin you are using. Chill again. Then trim.
  3. Bake blind for 15 minutes. Remove the paper and beans and finish cooking till golden (another 15 minutes approximately), set aside.
  4. Turn the oven down to 160 C or 325 F,
  1. Melt the butter and chocolate together and cool while preparing the eggs.
  2. Beat the whole eggs and yolks with the sugar till light and fluffy and thick. Gently fold the chocolate mixture into the eggs and pour into the cooked pastry case.
  3. Return to the oven and bake for approximately 15 minutes before checking. The centre should feel soft and wobbly, and mousse like. Cool.
  4. Serve the tart with some extra chocolate, praline and raspberries.
  5. it is soft and lovely the day it is made but will refrigerate and keep well for days
Never add too much liquid to pastry. A little bit at a time is best. A wet pastry will be tough
Chocolate Hazelnut tart

Find the Semi freddo recipe here.

Watch a video on how to make Praline here.

You could also make this easy condensed milk ice cream from Here


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