Now, it's in tart form! And the tart casing isn't boring old pastry, it's made of cornflakes, like the cornflake clusters you made as a kid. Chocolate ganache, crunchy cornflakes, bits of toasted hazelnuts and a DIY white chocolate "nutella" - the dessert of dreams is coming your way.
If you have a microwave, in 30 second burst heat the chocolate, butter and golden syrup until all the ingredients have melted. Whisk together until smooth then fold in the cornflakes.
Line a tart case with butter and gently form the shape of the tart with the cornflake clusters. Aim to have a 5 cm or more deep case. Leave to set in the fridge of freezer while you make the white chocolate nutella.
For the white chocolate nutella, you'll need a food processor. Skip this step if you don't have one and just melt a whole tub of nutella in the microwave. If you have a food processor, break the white chocolate into small pieces and melt in the microwave in a jug.
Toast the hazelnuts in a frying pan then place them in the food processor, blitzing until you have a smooth nut butter. Pour in the melted white chocolate and salt and continue blitzing until you have a smooth nut butter. Pour this into the chilled, solid tart base and leave to set.
When it's set, make the final ganache: finely chop the chocolate and place it in a heatproof bowl. In another heatproof jug (or in a pan on the hob) heat the double cream until just simmering, then pour it over the chocolate and leave it for 2 minutes. Gently fold the mixture together until you have a smooth, glossy, lump-free ganache. Stir in the toasted hazelnut pieces.
Pour into the tart, bringing the ganache to the top of the case. Leave to set in the fridge or freezer if you are in a rush, then slice to serve.
