Maggie Beer

Chocolate, Hazelnut and Vino Cotto Tart with Gluten Free Pastry

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Step 1: Prepare a batch of gluten free pastry and blind bake in a 28cm x 3cm tart tin.

Step 2: Preheat a fan forced oven to 170°C.

Step 3: To make the filling, place the butter and sugar into an electric mixing bowl with a paddle attachment and cream the butter mixture on high speed for approximately 4 minutes or until the mixture is light and fluffy.

Step 4: Reduce paddle speed to medium, slowly add the eggs and Vino Cotto and mix well.

Step 5: The mixture will look curdled, which is normal.

Step 6: Add the cocoa and hazelnut meal and mix for 2 minutes until the mixture comes together.

Tip: To make your own hazelnut meal, roast hazelnuts in a 180°C oven for 8 to 10 minutes, then remove from the heat, place into a clean tea towel, and rub to remove the skins. Allow to cool, then place into a food processor and blend for 30 seconds or until a fine meal forms.

Step 7: Pour the mixture into the gluten free blind baked tart shell and even out the top of the tart.

Step 8: Place onto a flat baking tray and into the preheated oven to bake for 50 minutes. If you find the tart is getting too much colour on top you can reduce the temperature to 160C.

Step 9: Remove tart from the oven, place onto a cooling rack, and allow to cool to room temperature, then dust with cocoa.

Step 10: To serve, cut the tart into 12 equal slices and serve with fresh raspberries, roasted hazelnuts and mascarpone.


  1. You'll need to make: 1 batch Gluten Free Pastry blind baked in a 28cm x 3cm tart tin
  2. 125ml 1/2 cup Vino Cotto
  3. 75g cocoa plus extra for dusting
  4. 2 punnets fresh raspberries to serve
  5. 1/2 cup roasted hazelnuts chopped, to serve
  6. to serve mascarpone

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