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Under the influence

Forget the 'mumfluencers' and the 'cleanfluencers', Sophie White is a self-styled yumfluencer™ and revels in its sweet-paying dividends


Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

After many years peddling my wares on the internet, I have slowly but surely amassed a small but fiercely dedicated following. Not for posting adorable pictures of my loin-fruit as the 'mumfluencers' do. Nor for showcasing my prowess with a hoover a la Mrs Hinch and her army of so-called 'cleanfluencers'. Nope, my sphere of influence is very niche. I have become something of an influencer in the world of creepy stories, crafting and confectionery items, thanks to a podcast I co-host called The Creep Dive.

It's not an immediately obvious intersection of sub-interests, yet the podcast has attracted a solid listernership, many of whom are extremely generous. You see, we don't make much money from the podcast - given the nature of the content, the brand-association opportunities are limited - but we do receive generous payment in kind in the form of our favourite confectionery goods. Any time myself or one of my co-hosts wistfully mentions a confectionery item, lo and behold, it promptly appears in the mail at the studio.

Himself was highly amused, until jumbo packets of peanut M&Ms started arriving in the post to our house. "So, just to clarify," he said as he appeared one morning, stooped under the weight of the sweets. "You're now just handing out our home address to strangers on the internet?"

"Yep." I replied cheerily, as I received my bounty.

"Strangers who are obsessed with creepy stories and murder? You don't see any problem with that?"

"No, no, they're like family."

He snorted, "Like the Manson Family?"

"Relax." I said, realising, as I do, just how easily I am bought: a few free choccie bars and I'm doling out my home address to complete randomers.

"They're my people; they like cosy things like knitting and macrame. And some light murder." No matter how casually I try to slip it in, it just doesn't sound great.

Still, the perks of being a yumfluencer™ - still working on the name - are excellent. A recent chat on the podcast about the joys of the Kinder Bueno saw me inundated with listener feedback (and Kinder Buenos). We were all in agreement that the Walnut Whip is one of the major underrated items on the sweet shelf.

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I reckon the Kinder Bueno is overlooked due to an issue with the filling-to-chocolate ratio. In this week's recipe, I have elevated the Kinder Bueno to tart status, with delicious results.

Serve it in thin slices as it's extremely rich.

Chocolate Hazelnut Tart

This tart serves 12-16, as it is very rich

You will need:

A little butter, to grease the tart tin

1 x 375g shortcrust pastry

150g dark chocolate

150g milk chocolate

400g Nutella

300ml cream

100g icing sugar

½ teaspoon vanilla extract

Greek yoghurt, to serve

Fresh berries, to serve

1 Preheat the oven to 200°C, 400°F, Gas 5. Lightly grease a 22cm tart tin with a little butter, and line the tin with the shortcrust pastry, taking care to press the pastry into the corners. Place a sheet of baking paper inside the pastry-lined tin and fill it with uncooked rice (or ceramic baking beans, if you have them). Bake it in the preheated oven for about 10 minutes, until the sides of the pastry are turning golden, then carefully remove the baking paper and the rice. Return the tart case to the oven for a further five minutes to cook, then remove it from the oven and allow it to cool in the tin.

2 Melt the dark chocolate and the milk chocolate together. Spread half the Nutella over the tart case. Put the other half of the Nutella, the cream, the icing sugar and the vanilla extract in a bowl and whisk until peaks form. Fold in the melted chocolate and spread the mixture over the Nutella layer. Place the tart in the fridge to set for 2-3 hours.

3 Slice the tart into thin slices and serve it with Greek yoghurt and fresh berries.

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