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Tarte au chocolat
- 275g Gianduja (hazelnut and chocolate paste), or Nutella
- 125g 70 per cent dark chocolate , plus a block for the shavings and brushing the pastry
- 300ml double cream
- 450ml milk
- 3 eggs , lightly beaten
- icing sugar
- 125g butter , at room temperature
- 90g caster sugar
- 1 vanilla pod or 1 orange, zested
- 1 egg
- 250g plain flour
Directions:View on BBC Good Food
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