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Sift the flour and icing sugar into a food processor.
Add the unsalted butter, egg yolk, and 1 tbsp of cold water into the food processor.
Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all!
Grease & flour a 23cm tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!
Preheat the oven to 200C/180CFan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'Blind' for 15 minutes remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden!
Leave to cool (keep the pastry in the tin for now as it will keep it sturdy whilst it is being filled.)
Spread 400g of Nutella onto the cooled Pastry Base and leave for now.
Add the dark chocolate, milk chocolate, double cream and unsalted butter to a large bowl.
Microwave the mixure in short bursts, stirring well each time, until smooth. Alternatively, add the bowl above a pan of simmering water to melt.
Pour this on top of the nutella. Press in the Ferrero Rocher around the edge and sprinkle on some chopped hazelnuts!
Leave to set in the fridge for 3-4 hours or longer if needed.