Pour the chocolate cream into the tart shell and scatter the hazelnuts on top. Refrigerate until firm, about 1 hour and 30 minutes. Remove the tart ring, cut the tart into wedges and serve.

To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear.

Delicious, rich and very naughty, this is a chocolate tart with a crunchy chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensures it has a smooth texture and ...

Chocolate topping makes this tart irresistible. A great party dish for the kids.

Fill the water bath canner with water (to give the jars water 1 inch above the jars. Start heating the water while you process the cherries. Wash the cherries.

Once the tart has chilled, spread the jam evenly in it, starting from the center and leaving a border of about 1/2 inch around the edges. The jam should be thinly spread and not resemble a filled pie.

When made in a cake pan, a chocolate tart is simple to pull off but showstopping to serve, Genevieve Ko writes. By Genevieve Ko It’s been a hard year, and finding small joys feels particularly ...

About a decade ago, I traveled to Italy to take a cooking class. Of the many things I brought home from that trip, none is more cherished than my recipe for Italian jam tart. I learned it from ...

The first tart we made — technically a crostata — was filled with fig jam, but these simple pastries made from butter, sugar and flour really can be filled with anything.

Pour into blind bake tart case and chill. Serve with cream and citrus syrup. Posted 19 Feb 2005 19 Feb 2005 Sat 19 Feb 2005 at 9:21am , updated 16 Sep 2017 16 Sep 2017 Sat 16 Sep 2017 at 6:58am ...