Chocolate & Hazelnut Tart

What makes you happy? I’ve been trying my best to appreciate this rare ‘free’ time we have now. I would have never imagined in my life that this would happen. With that said, afternoon tea definitely makes me happy. Amongst that, cute wooden plates, crinkled linen and brown things also make me happy.
Silky ganache and crunchy hazelnut butter. Flakey sea salt.
The tart shell is basically a pressed in pie or cheesecake crust. I made my own cookies (recipe here) to grind into fine crumbs. You can use graham crackers instead. If you really don’t feel like baking, you could always make an oreo cheesecake crust instead which only requires melting butter and mixing it with oreo cookie crumbs – there are many recipes online!
Filled 1/3 way with chunky hazelnut butter. I purchased this freshly ground chocolate hazelnut butter at a grocery store called rainbow in San Francisco. One of my favourite places to visit! The store is filled with so many self-serve bins of herbs, spices, nut butters, granola. You name it, they’ll likely have it. The just don’t sell meat, which I’m fine with.

Chocolate & Hazelnut Tart
Yield: 3 – 4″ tarts

Hazelnut Tart Base:

40g buttery cookie crumbs
25g ground hazelnuts
15g cocoa powder
15g icing sugar
20g unsalted butter, melted
pinch salt

Stir all ingredients together, divide into 3 equal portions and press into tart moulds
Freeze until firm
Preheat and oven to 350F or 170C
Bake for 10-12 minutes
Press down again if it has puffed up with a spoon
Leave to cool in mold

Ganache Filling:

110g Heavy cream
15g Honey
90g Dark chocolate (valrhona guanaja 70%)
12g Unsalted butter, room temp

Place cream and honey into a small pot and bring up to a boil, turn off heat
Immediately pour over chocolate, let sit for a few seconds
Stir until smooth
Whisk butter in


Spread ~ 1 TBSP hazelnut butter at the bottom of the tart
Pour ganache on top of hazelnut butter
Grate chocolate on top of ganache
Refrigerate to set
Once firm, remove tart from mold gently (has to be cold or it’ll fall apart)
Sprinkle flaky salt on top of tart just before serving
Enjoy at room temperature


Making a basic fudgey chocolate brownie is so simple it’s almost like stirring together box mix. All you need at minimum is a bowl, scale and spoon.

If you happen to have a kitchenaid or electric hand mixer, you could take it up a notch and whisk the eggs and sugar together before folding the melted chocolate and butter in. That still gives you a fudgey product that melts in your mouth.

Processed with VSCO with a7 presetProcessed with VSCO with 4 presetProcessed with VSCO with a7 preset84D53196-6C08-494C-A3DA-6F9D0E597404


Yield: 5″x5″ tray

58g Butter, unsalted
45g Dark Chocolate, 68% min
80g Granulated Sugar
20g Brown Sugar
1     Egg
1/2 tsp Vanilla extract
52g All Purpose Flour
1/4 tsp Salt
4g  Cocoa Powder

  1. Melt chocolate with butter in a microwave at 30 second increments stirring in between each blast in the microwave until emulsified
  2. Whisk sugar, eggs and vanilla into melted chocolate mixture
  3. Sift in all purpose flour, salt and cocoa powder and fold in
  4. Preheat and oven to 160C/325F
  5. Pour onto a baking tin lined with parchment
  6. Bake for 15-20 minutes or until center is slightly underbaked*
  7. Serve warm with ice cream or chilled

*Baking until fully set will result in an unpleasant dense cake like texture
Cutting it while cold will result in a cleaner slice

Happy baking!

Lemon “tart”


I call this a lemon “tart” because it has flavors reminscent of a lemon tart but it’s really a lemon posset with a shortbread crumble. This version of a lemon tart is SO simple to make at home without any fancy equipment. It’s perfect for this stay-at-home period whilst we do our part and not go out. B3380A27-58A5-476B-A698-593F06DDD664D8E5BFF6-4E5B-44B9-AEA2-D851BF961895DB840661-1AC1-4EA8-ABA1-5D715E083F4448616CFE-862E-4045-83AC-35355E5731C18E36B6EC-0EDB-4DC8-A5CC-5399A328D654B8B6EDC1-956E-46B6-B9AA-C697042E26E495A75FD8-9DDF-4A2E-8B1C-4F4EA90898E669E546C6-381C-4B98-AC94-32E42A5C4A2B4D990CFA-5CFF-40CD-A0F3-E9E9E6B5D422B6EE9F33-564E-48B9-A2ED-AC25C3E316416125B17F-EE8A-4B9D-9FD5-087E6F7A0E9B


Shortbread (Buttery Cookie)
Yield: more than enough with lots of extra

125g Butter, cold and cubed
125g Granulated Sugar
187.5g All Purpose Flour
1 tsp Salt

Mix all ingredients in a bowl until it comes together
Press dough onto a tray lined with parchment paper in a flat layer
Preheat the oven to 170C
Bake for 10 minutes, use a spoon to break up the chunks of dough
Bake for 10-15 more minutes until golden
Cool cookie
Crush in a ziplock bag with a rolling pin or in a food processor (this works better)

Lemon Posset
Yield: 3 coupes


250g Heavy Cream
75g Sugar
1 ea Lemon peel
40g Lemon juice

Place cream, sugar and lemon peel in a pot
Place pot on the stove on medium heat, stir until sugar has melted
Remove lemon peel when the mixture is hot
Bring to a boil
Turn off heat, skim of foam

Pour lemon juice into hot cream and gently stir
To assemble, pour posset into a glass or coupe
Chill until set
Top with crumble


If your crumble is fine enough to clump together, press into your vessel like a cheesecake crust and refrigerate until set -> head over to the highlights of this step by step guide to see why you should grind it fine.
Pour posset mixture on top of crumble