Chocolate & Hazelnut Toffee Tart

A rich, nutty tart with a protein boost—perfect for when you want something indulgent but a little more balanced. It keeps all the deep chocolate and toffee flavors while sneaking in optional protein

This tart is rich, nutty, and packed with protein without losing its indulgent feel. The crisp pastry holds a gooey hazelnut-almond toffee, topped with a smooth chocolate mousse. It’s easy to make—bake the crust, layer the fillings, and let it chill before serving.

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Ingredients

For the crust:

• 1 portion shortcrust pastry to fit approx. 25cm baking tin

For the hazelnut toffee:

• 50g butter

• 75ml single cream (or Greek yoghurt for extra protein)

• 100g soft light brown sugar

• 150g hazelnuts & almonds, roasted, peeled, and coarsely chopped (almonds will add extra protein)

For the chocolate mousse:

• 200ml single cream or high-protein Greek yoghurt

• 200g high-protein dark chocolate

Method

1. Roll out the high-protein shortcrust pastry to line a 25cm (10in) tart tin, chill for 20 minutes, then blind bake until fully cooked.

2. In a saucepan, melt the butter with cream and brown sugar, bring to a boil, and simmer for 2-3 minutes until slightly thickened.

3. Stir in the chopped hazelnuts and almonds, let the mixture cool slightly, then spread it over the baked pastry.

4. Heat the cream (or Greek yoghurt) in a saucepan until just boiling, then remove from the heat and stir in the dark chocolate and whey protein until smooth.

5. Pour the chocolate mousse over the toffee layer and let the tart chill until fully set.

6. If refrigerated, bring to room temperature before serving, then dust with cocoa (if using) and serve with whipped Greek yoghurt or cream.