Luis Troyano's Hazelnut & Orange Tart Baking Masterclass with Cooperative Food

Friday, April 3, 2015

Do you know what makes a #goodbake? Let Luis Troyano and Cooperative Food show you with this fantastic chocolate, orange and hazelnut tart!
Chocolate and Orange Hazelnut Tartfrom

Yield: 6 to 8 slices
Prep time:
Cook time:

Luis Troyano's Chocolate & Orange Hazelnut Tart

Earlier this week, I had the privilege of attending a baking masterclass at the Cooperative Food's HQ here in Manchester. Running the masterclass was Great British Bakeoff finalist Luis Troyano. A group of us food bloggers were welcomed into the masterclass in the Cooperative's test kitchen and Luis showed us a step-by-step recipe for a delicious chocolate praline tart.

Luis Troyano explaining how to make a chocolate tart at #goodbake |

Unlike a lot of my usual recipes, this tart isn't gluten free, but it can be easily adapted to be gluten free. I recommend using your favourite gluten free shop-bought shortcrust pastry or using an easy pastry made from ground almonds and rice flour. The filling recipe calls for a spoonful of flour, but you could easily swap this out for cornflour or 1/2 tablespoon of xanthan gum to make a gluten free version.

Amazing Easter products from The Cooperative |

Allow me to let you in on a secret: this tart is absolutely delicious! It's beautiful, easy to make and will go down a treat anytime it is served! The tart is taken to the next level with candied hazelnuts and a knockout slightly sweetened cream with just the right amount of orange liqueur. Straight from one of the country's best bakers, with this easy recipe you can be sure to deliver a #goodbake. Don't forget to get all the products you need to recreate this amazing dessert from your local Cooperative Food.


For the tart filling
1 tablespoon gluten free plain flour
2 medium eggs
50 grams chocolate chips
120 grams Nutella
125 grams ground hazelnuts
125grams caster sugar
125 grams unsalted butter
500 grams gluten free shortcrust pastry

 zest of 2 oranges

Candied hazelnuts |
For the candied hazelnuts
20 whole hazelnuts
150 grams caster sugar
150 ml water

For the topping
2 oranges
2 tablespoons orange liqueur
2 tablespoons icing sugar
350ml double cream


Luis Troyano finishing his chocolate praline tart |

Chocolate & Orange Hazelnut Tart

Cooked Chocolate Praline Tart |


  1. Preheat the oven to 160 fan/180c.
  2.  Spray the tin with nonstick spray and line with baking parchment.
  3. Roll out the pastry on a well-floured surface and then line the tin with the pastry. Refrigerate while you make the filling.
  4. Cream together the butter and sugar until pale and fluffy.
  5. Whisk the eggs, and add them along with the ground hazelnuts, plain flour and orange zest into the creamed butter and sugar and mix together.
  6. Warm the Nutella for a few seconds in a microwave.
  7. Fold in most of the Nutella and the chocolate chips until just mixed.
  8. Take the pastry case and spread the remainder of the Nutella evenly across the base. You'll have to work quickly because it will freeze quickly as it touches the cold pastry.
  9. Place the filling into a piping bag and pip the mixture evenly into the case. Spread it out evenly using a spoon if necessary.
  10. Once filled, bake the tart in the oven for about 35 minutes or until a skewer placed in the centre comes out clean.
  11. Allow the tart to cool in the tin and then remove it and put it on a cake dish.
  12. Meanwhile, make the candied hazelnuts. Place the water and sugar in a small saucepan and bring to a rolling boil. Add the hazelnuts and boil for 20 minutes. Drain with a sieve and spread on greaseproof paper to dry.
  13. Place the double cream and icing sugar into a mixer and whisk until starting to peak. Add the liqueur and whisk until stiff peaks form. Set aside until needed.
  14. Zest the oranges and set them aside. Drain the syrup from the hazelnuts and save it to candy the orange peel. Cut the oranges into slices and candy the orange peel in the leftover syrup. Once simmered and soft, roll in sugar and set aside to let dry.
  15. Pipe the cream onto the cooled tart and decorate with the hazelnuts and orange peels. Then serve.
Here's the amazing tart Luis Troyano made:

and here's my version:

Chocolate, hazelnut and orange tart with orange liqueur cream |

Follow me on Instagram for more photos of my day at The Cooperative and the #goodbake masterclass with Luis Troyano!

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