Hazelnut frangipane tart with hot chocolate mocha sauce

Warm hazelnuts, chocolate and hints of coffee add a luxurious touch to Frank Bordoni's enticing flan
By Frank Bordoni
Hazelnut frangipane tart with hot chocolate mocha sauce
  • Rating:
  • Serves: 1 x 20cm flan
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium



  • 350 g sweet shortcrust pastry, ready prepared dough
  • 1 tsp plain flour, for dusting

For the frangipane filling

  • 165 g hazelnuts, toasted, peeled and cooled
  • 125 g caster sugar
  • 125 g unsalted butter, cut into small pieces
  • 2 eggs
  • 0.25 tsp vanilla extract
  • 20 g plain flour

For the chocolate sauce

  • 200 ml double cream
  • 150 g dark chocolate
  • 1 tsp instant coffee
  • 25 g butter
  • 125 ml whipped cream, to serve


1. Preheat the oven to 190C/gas 5. Roll out the pastry, and use to line a lightly greased 20cm flan ring or dish. Chill in the refrigerator. 2. Tip the hazelnuts and sugar into a food processor and blend until powdery in texture. Remove and set aside while you make the butter mixture. 3. Place the butter, sugar and vanilla in the same food processor and blitz until creamy in texture. Add the eggs, flour and ground hazelnuts, and pulse until mixed. 4. Spoon the filling into the chilled pastry shell and bake until the frangipane is golden brown and slightly puffed. This should take around 45 to 50 minutes. Remove the flan from the oven and cool. 5. For the sauce, place the chocolate and coffee in a bowl over hot simmering water, and add the cream and butter. Stir until the chocolate has melted. 6. Serve the flan at room temperature, with warm chocolate sauce and a dollop of whipped cream on the side.

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