I bought a freshly shelled kilo of hazelnuts from Mt Hyde Hazelnut Farm in Outram, near Dunedin. Oh, the things I can do! I usually go for quick gratification recipes but I went all out on this layered pie. Multiple ingredients and components equals multiple dishes and applied time management. The result though is totally worth it. It's a rich tart so moderate-size slices will feed plenty, or the three in our family multiple times! It's from BBC Good Food


1/2 c hazelnuts, toasted and chopped

200 g flour

1 Tbsp icing sugar

120 g cold butter, diced

1 egg yolk

1-2 Tbsp cold water if necessary

Salted caramel:

100 ml coconut cream (or dairy cream)

1/3 c sugar (I used coconut)

1 Tbsp brown rice syrup (or maple or golden) 

25 g butter or coconut oil

generous pinch sea salt flakes

1/2 c hazelnuts, toasted and chopped

Chocolate filling:

100 g dark chocolate (I used Whittaker's 72%)

75 g butter

2 eggs plus 1 egg yolk

1/4 c coconut sugar

1 Tbsp cocoa

To prepare the hazelnuts (1 cup in total) toast them in a dry pan until lightly browned. Transfer to a tea towel, fold the towel over and rub the nuts together to flake the skins off. Remove the blanched nuts and chop half of them for inside the tart. The other half can be ground in a coffee grinder or food processor to form a flour.

In a food processor, blitz the nuts, flour, icing sugar and butter until the mixture resembles breadcrumbs. Add the egg yolk and pulse until a dough comes together. Only add 1 Tbsp cold water at a time if needed.

Shape into a disc, wrap and chill in the fridge for 30 minutes.

Preheat oven to 180C. Roll the dough out between 2 sheets of baking paper, large enough to line a 23 cm round loose-bottomed pie tin. Lay the dough on top of your tin, peel off the baking paper and gently press the dough into the tin. The dough can sit above the rim and be trimmed after baking. Prick the bottom all over with a fork, line with one of your sheets of baking paper, fill with beans/beads and blind bake for 20 minutes. Remove the baking paper and beads and bake for a further 5 minutes/ until light golden. Leave to cool.

While the tart case is baking make the salted caramel. Heat the coconut cream, sugar, syrup and butter in a pot. Bring to the boil and boil for 1 minute. Reduce heat to low and simmer for 10-15 minutes until thickened. Remove from heat and add the salt. Allow to cool then pour into tart case and sprinkle with hazelnuts.

To make the chocolate filling, melt the chocolate and butter in a small bowl (in a microwave or over a bain marie),

Whisk the eggs, yolk and sugar until thick and pale, about 5 minutes. Fold in melted chocolate and cocoa until just combined. Pour into the tart case.

Bake for 20-25 minutes until set. Allow to cool before serving. Store in the fridge.
Every component complements the others in this tart to make each bite a taste sensation - buttery pastry, gooey caramel, crunchy nuts and silky ganache. Why not add whipped cream, custard, yoghurt or ice cream for another level of yum?