What you need
1½ cups sweet biscuit crumbs
100g butter, melted
1 cup toasted hazelnuts, coarsely chopped
1 cup pure cream
300g CADBURY Baking Dark Chocolate
½ cup chocolate hazelnut spread
1. COMBINE the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 25cm round fluted tart pan with a removable base. Bake in a moderate oven 180°C for 5-7 minutes then cool on a wire rack.
2. PLACE cream in a saucepan and bring to a boil then immediately remove from heat and stir in the chocolate. Whisk in chocolate hazelnut spread and salt then stir through nuts. Pour onto the crust then chill until firm.
Serve this Chocolate Hazelnut Tart chilled with a dollop of cream. Lovely to look at, lip smacking to eat!