Sweet treat

March 22, 2017


This heavenly tart from Bistro Chico features the holy trinity of ingredients: chocolate, caramel and coffee.

dark chocolate, caramel and hazelnut tart with frangelico coffee syrup and crème fraiche



300g Carème traditional vanilla bean sweet shortcrust pastry


  • 1. Roll out pastry onto a floured surface and line an 11x34cm tart tin with a removable base.
  • 2. Cover with baking paper, fill with dried beans and bake at 180°C for 10 minutes,
  • 3. Remove paper and bake for another 10 minutes until dry and golden; set aside to cool.




100g dark muscovado sugar 1/3 cup double cream

50g unsalted butter

150g hazelnuts (roasted, peeled and coarsely chopped)


  • 1. Place all ingredients except hazelnuts into a heavy based saucepan and bring to the boil over medium heat.
  • 2. Reduce heat, simmer for 8 minutes, then remove from heat and cool.
  • 3. Add hazelnuts to caramel and combine; then spread over cooled pastry shell.




200g callebaut dark chocolate (70% cocoa solids)

200ml double cream


  • 1.Place chocolate and cream in a saucepan and cook over a low heat, stirring occasionally until melted and smooth.
  • 2. Remove from heat, transfer to a bowl and cool to room temperature.
  • 3. Spread chocolate mix over caramel, smooth with a spatula and refrigerate for 3 hours or until set.


Coffee and Frangelico syrup


100ml espresso coffee

30ml Frangelico liqueur

50g castor sugar


  • 1.Place coffee, Frangelico and sugar into a heavy based saucepan and bring to the boil.
  • 2. Simmer and reduce until liquid achieves a sticky effect.


To serve

1. Slice tart with a warm knife, drizzle with syrup and finish with a spoonful of crème fraîche.

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