2 cups finely crushed shortbread cookies

1/4 cup butter, melted


1/2 cup light cream

6 tablespoons unsalted butter

3 sprigs rosemary

peel of 1 orange

9 ounces dark chocolate chips

1 egg, plus 3 egg yolks

1/3 cup, plus 1 tablespoon sugar

5 tablespoons Justin's Chocolate Hazelnut Butter

2 tablespoons cocoa powder

Cooking Instructions

  1. Preheat oven to 350°F.
  2. To make the crust, place cookie crumbs and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Press into bottom and up the sides of a 9” tart pan.
  3. Bake for 8 minutes. Remove from oven and cool.
  4. To make the filling,  place the cream, butter, rosemary and orange peel in a small saucepan over low heat. Simmer 5 minutes, then remove from heat and refrigerate for 3 hours.
  5. Place the dark chocolate chips in a double boiler. Strain the the rosemary infused cream over the chocolate and stir over low heat until chocolate is melted and smooth. Set aside.
  6. In the bowl of an electric mixer, beat together the egg, egg yolks, and sugar on medium speed for approximately 4 minutes. Fold 1/4 cup of the egg mixture into the chocolate mixture, then pour the chocolate mixture back into the mixing bowl. Stir to fully combine.
  7. Spread Chocolate Hazelnut Butter in the bottom of the prepared tart crust. 
  8. Pour the chocolate filling into the crust on top of the Chocolate Hazelnut Butter. 
  9. Bake 14 minutes, remove from oven and cool for half an hour. 
  10. Sift the cocoa powder over the tart and enjoy!







Inspired by Yotam Ottolenghi