Choc Hazelnut Tart With Roasted Strawberries

Prep Time
Cook Time
Ready In

"From our weekday newspaper the West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (122.9 g)
  • Calories 273
  • Total Fat - 19.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 0 mg
  • Sodium - 59 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 12.4 g
  • Protein - 2.1 g
  • Calcium - 9 mg
  • Iron - 0.7 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C fan forced/220C conventional.

Step 2

Line a large oven tray with baking paper and place pastry on top and sprinkle with caster sugar and then cover with a second sheet of baking paper and a second large oven tray on top and bake for 15 minutes or until golden.

Step 3

Meanwhile, put strawberries, vanilla and extra sugar in a small roasting pan and toss to combine and add to oven with the pastry during the last 10 minutes or baking and cook until strawberries just start to soft and set aside both pastry and strawberries to cool for 15 minutes.

Step 4

Spread chocolate hazelnut spread over cooled pastry, leaving a 1cm border and spoon strawberry mixture over tart, and drizzle with pan juices.

Step 5

Scatter with hazelnuts and drizzle with a little double cream and a scattering of mint.

Step 6

TIP - to make these as individual mini tarts, you could cut the pastry into quarters, long rectangles or rounds and then, top as per recipe.

Tips & Variations

No special items needed.