A rich, soft dark chocolate truffle filling topped with a crisp, chewy hazelnut meringue makes a great finale to any meal

MAKES 6

For the chocolate pastry
125 g plain flour
25 g icing sugar
2 tablespoons cocoa powder
75 g cold butter, diced
1 egg yolk
25 ml cold water

For the filling
100 g plain good-quality chocolate, finely chopped
125 ml double cream
50 ml hazelnut liqueur or brandy
2 egg yolks
125 g caster sugar

For the topping
2 egg whites
125 g caster sugar
50 g ground, roast hazelnuts

Make the pastry using the ingredients above.

Place all the dry ingredients in a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the eggs and enough water to bind the mixture, kneading it gently to create a soft dough. Or place all the ingredients except the eggs and liquid in a food processor and process for a few seconds until well mixed. Add the eggs, if using, and process again. Add enough water to bind the mixture and make a soft dough.

Grease and line 6 x 10 cm tart tins. Roll out the pastry and cut into 6 x 15 cm circles. Press firmly into the tins, prick the bases and chill until firm. Pre-heat the oven to Gas Mark 4 (180°C, 160°C Fan). Bake the tart cases blind for 10 minutes with the beans and then for 5 minutes without. Place the chopped chocolate in a bowl. Heat the cream until just boiling and pour over the chocolate. Stir well until the chocolate has melted. Add the hazelnut liqueur or brandy. Whisk the egg yolks and 25 g sugar until the sugar has dissolved. Stir into the chocolate mixture and chill. Whisk the egg whites until stiff. Add 125 g sugar and continue whisking until the mixture is thick and glossy. Fold in the hazelnuts. Divide the filling among the tartlets and spoon over the meringue. Bake for 30 minutes, or until the filling is set and the meringue is crisp. When cool, dust with cocoa powder before serving.

To achieve a light, crisp pastry
• Make sure that all the ingredients, especially the butter, utensils and surfaces are cold. If it's a hot day, dip your hands in iced water before handling pastry.
• Handle the pastry as little as possible. Don't knead it like bread dough. If pastry is overworked, it will be difficult to roll out and will shrink during baking.
• Roll out the dough lightly on a cool marble slab to about 3 mm thick, rolling in one direction and turning the pastry as you go. Don't be tempted to “steamroller” it. Keep the board and rolling pin lightly floured.
• Always chill the pastry before baking for at least half an hour.
• Prick the base of the pastry when baking blind to prevent air bubbles and to ensure a good, even surface.

RECIPE DAGMAR VESELY
PHOTOGRAPH PETER CASSIDY
STYLING MIRANDA WATCHORN
MARCH 2006