Filo pastry chocolate hazelnut tart

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Line the base of a 20cm/8in round loose-bottomed cake tin with baking paper.

2. For the filling, put the chocolate hazelnut spread, 200g/7oz hazelnuts, dark chocolate, vanilla bean paste, caster sugar and salt in a large bowl. Mix well.

3. For the pastry, lay the filo sheets on a clean work surface and cover with a damp tea towel to stop them drying out. Brush one sheet with a little melted butter. Top with another sheet and brush with butter. Repeat with a third sheet.

4. Spoon half the filling along one long edge of the pastry, leaving a 3cm/1¼in gap at each end. Roll up to enclose the filling, then fold in the ends. Put the roll seam-side down in the centre of the tin and curl it into a coil.

5. Repeat with the remaining filo, butter and filling to make another roll. Put it seam-side down around the first coil to make one large spiral. Brush with any remaining butter and scatter over the remaining 50g/1¾oz hazelnuts.

6. Bake for 20 minutes. Reduce the oven temperature to 150C/130C Fan/Gas 2 and bake for a further 30 minutes.

7. For the syrup, put the caster sugar, 100ml/3½fl water, coffee powder and vanilla bean paste in a small saucepan over a medium heat. Bring to a simmer and stir briefly, then simmer gently for 5 minutes. Remove from the heat and set aside.

8. When the tart is cooked, remove it from the oven. While it’s still hot and in the tin, brush the syrup over the top. Carefully remove the tart from the tin and transfer to a wire rack to cool slightly.

9. Dust with the icing sugar and serve with the clotted cream.