Mmmm… doesn’t this chocolate and hazelnut tart look delicious?!  Sarah Moore from Peak Functions lets us in on her winner of a sweet pastry recipe (as it doesn’t require blind baking!!)

Sweet Pastry

300g Flour

125g Butter

125g Icing sugar

1 Egg, beaten


1.  Place the flour, butter and icing sugar in the food processor and blend until it looks like breadcrumbs.

2.  Add the beaten egg while the processor is running and then wait until it forms a ball.

3.  Remove from processor and knead.

4.  Form a flat round disc and wrap in cling wrap and place in the fridge for an hour, then roll the pastry to the required shape tart tin and rest again for an hour.

5.  Remove from fridge and brush with egg white and cook the tart base for 15 – 10 minutes on 170 C.