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For the pastry-
140g Mr Hugh’s rapeseed oil
100g golden caster sugar
225g plain flour
50g ground almond
1 egg, beaten
For the filling
50g golden caster sugar
200g dark chocolate (70% cocoa)
100g Mr Hugh’s hazelnut infused rapeseed oil
splash Frangelico liqueur or brandy
3 egg yolks
Make the pastry. Cream together the 140g Mr Hugh’s rapeseed oil and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
Meanwhile, in a pan slightly heat the Mr Hugh’s Hazelnut infused rapeseed oil and melt in the chocolate, mix in the alcohol then set aside to cool slightly. Beat the egg, yolks and remaining sugar until pale and fluffy. Then fold in the chocolate mix.
When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve.
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