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momentary optimism?

January 30, 2013

We just come back from seeing  the Jesus Christ Superstar production at the local school – brilliant, loads of talent and potential. Feel less like the comet’s about to descend. (Go and see it Boo. It’ll make you feel better about the place – momentarily anyway.)

We ate quite early, because we had to go out, and there was no time for pudding, so I’ve just eaten a piece of a chocolate tart which I made earlier, Blue Peter style. It’s loosely based on a Bakewell tart recipe. It’s another thing to put in a pastry case once you’ve mastered the art.

IMG_4855We have loads of hazelnut trees in our garden because squirrels plant them. I don’t think it’s deliberate, but it’s successful. Sometimes I harvest the nuts and store them. Hazelnuts are very different when they’re fresh compared to when they’re stored and they seem to keep for ages. I had some hazelnuts in the pantry – I don’t like to think how old they are, but they tasted ok so I ground them up. This is not an obligatory part of this recipe – I’m just being opportunistic.

You’ll need to line a 9″ flan dish with pastry and bake it blind for 15 minutes. In a mixing bowl put 3oz soft butter and 3oz sugar and beat well. Add an egg, (white first, then yolk) and beat well. Then add 3 and a half oz  self raising flour. Put 3fl oz milk in a jug and stir in half a teaspoon of baking powder and add this gradually. Add half an ounce of cocoa powder and 3oz ground hazelnuts. Mix. The mixture should be a stiffish cake mix, but still drop from a spoon quickly. If it’s too stiff add some more water.

Spread some chocolate hazelnut spread over the base of the pastry case and spread the cake mix over the top. Bake in a medium oven – 180c – for about 40 minutes. As soon as it comes out of the oven drizzle some icing over the top.

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