• Prepare a 20cm tart tin/springform tin by first rubbing all inside surface with butter, then line the base with baking paper (the butter on the base will help prevent the baking paper from slipping when you add the pastry)
• Preheat oven to 180C
• Place hazelnuts, cacao and xylitol into the mixer, blend 10 seconds / speed 8 / mc on
• Add the butter and egg (if you prefer a crumbly tart shell, use yolk only, then you can add the white to the mascarpone later)
• Blend 10 seconds /speed 5 / mc on
• Scrape down and repeat, if there’s still lumps of butter repeat again as these will result in holes in the tart shell
• Move the dough to the lined tart shell/baking tin, spread around a bit with a spatula. Top with a large sheet of baking paper, just big enough to cover the whole tart, then gently press the dough into place, pushing to the edges and up the sides (about 2.5cm if you are using a cake tin). I will make a video for this on our website soon, if it spills over the edge of the tart tin, just move it to an area with less dough until its more or less even. Leave the paper on.
• Refrigerate 10 minutes
• Place into the oven for 15 minutes with paper still on, remove from oven and immediately, with an oven glove or tea towel in hand gently press on the paper to flatten any air bubbles that have made the base rise, set aside to cool
• For the mascarpone cream, add hot coffee and xylitol to the mixer blend 20 seconds / speed 2 / mc on
• Add the mascarpone (and egg white if you didn’t use it in the base) and insert the butterfly. The time taken for this step will depend on the brand/thickness of mascarpone. Most brands will whip very quickly, so whip only 15 seconds / speed 3 / mc on. If yours is coles brand, it will take a while, so whip approx 1 minute / speed 3 / mc on, then continue in 20 seconds bursts / speed 3 / mc off, checking each time for it to become thicker. When its ready you can tip the jug upside down and the cream wont move.
• Fill the cooled tart shell, then refrigerate 1 hour
• Garnish with a few hazelnuts or grated 86% chocolate or dusted cacao

Non-thermo instructions

• Prepare a 20cm tart tin/springform tin by first rubbing all inside surface with butter, then line the base with baking paper (the butter on the base will help prevent the baking paper from slipping when you add the pastry)
• Preheat oven to 180C
• Place hazelnuts, cacao and xylitol into a food processor or blender, blend until smooth and fine. If you dont have a food processor/blender, purchase hazelnut meal and combine these ingredients in a bowl.
• Add the butter and egg (if you prefer a crumbly tart shell, use yolk only, then you can add the white to the mascarpone later)
• Blend until it comes together as a dough. You can use your hands for this, keep working until its all smooth and no lumps
• Move the dough to the lined tart shell/baking tin, spread around a bit with a spatula. Top with a large sheet of baking paper, just big enough to cover the whole tart, then gently press the dough into place, pushing to the edges and up the sides (about 2.5cm if you are using a cake tin). I will make a video for this on our website soon, if it spills over the edge of the tart tin, just move it to an area with less dough until its more or less even. Leave the paper on.
• Refrigerate 10 minutes
• Place into the oven for 15 minutes with paper still on, remove from oven and immediately, with an oven glove or tea towel in hand gently press on the paper to flatten any air bubbles that have made the base rise, set aside to cool
• For the mascarpone cream, add hot coffee and xylitol and mascarpone to a bowl
• Mash with a fork and keep mixing until all the ingredients have combined evenly and are smooth. If using Coles mascarpone brand you will need to then use a whisk to whip until thick.
• Fill the cooled tart shell, then refrigerate 1 hour
• Garnish with a few hazelnuts or grated 86% chocolate or dusted cacao

** If your mixture splits, warm on 37 degrees for 1 minute, speed 3 and it will melt and come back together, chill and whip again (start with 10-20 seconds at a time).