Time: 15 minutes in the oven; 2 minutes in the Thermomix
Yield: 8
The mix of hazelnuts and chocolate is a very Italian thing, which has become something of a world-wide phenomenon via Nutella. And before Nutella, an invention of the sixties, there was Gianduja, a chocolate spread with about 30 per cent of hazelnut paste. Gianduja dates from the Napoleonic era, more than 200 years ago! This recipe has a double swing at hazelnuts: in the crust, and in a final dusting of the filling.
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