In order to sate the adult chocolate loving population of this household, I decided to make a chocolate hazelnut tart for Easter. The most appealing element of this tart is that it can be made in advance and stored in the fridge until the next day. The base of the tart is simple, a blend of hazelnuts, dark muscovado sugar, butter and flour (rice flour can be used if you are looking for a gluten free alternative). A food processor comes in handy to whizz up the base in one or two minutes and it is then simply pressed into a tin (equpped with a loose base) and refrigerated. Meanwhile get on with the remaining ingredients which include very good dark chocolate, six egg yolks, lots of cream and again, sugar, fine and white. The chocolate melts to which the cream, almost heated to boiling is added and blended with a whisk. Then the yolks beaten with the sugar are addded to the chocolate until a nice glossy appearance is achieved. Pour this mix into the chilled base and bake in the oven for about forty minutes or so. The mix should have a slight wobble to it. Remove. Chill. Gently remove the base from the tin and place on cake stand. No chocolate egg will compare to this. Believe me. Serve with a dollop of cream for a decadent, heart-stopping Easter or Valentine treat. You will be loved. Guaranteed!