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Chocolate, caramel and hazelnut tart
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Decadent tart with caramel, chocolate, and hazelnuts - irresistible and quick to disappear!
Ingredients:
  • 150g (1 cup) plain flour
  • 60g (1/3 cup) icing sugar mixture
  • 30g (1/4 cup) almond meal
  • 125g chilled unsalted butter, coarsely chopped
  • 1 egg yolk
  • 1 x 100g pkt ground hazelnuts
  • 160g (1 cup, lightly packed) brown sugar
  • 350ml pouring cream
  • 90g unsalted butter, extra, chopped
  • 2 x 100g pkts good-quality dark chocolate, finely chopped
  • Cocoa powder, to dust
  • Creme fraiche (optional), to serve
Instructions:
  • Preheat the oven to 200°C. Combine flour, icing sugar, almond meal, and butter in a food processor until it forms fine breadcrumbs. Add the egg yolk and process until the mixture just comes together. Transfer the dough to a lightly floured surface and knead until smooth, then shape it into a disc. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Roll out the pastry into a 4mm-thick disc on a lightly floured surface. Line a 22cm round fluted tart tin (3.5cm deep, with removable base) with the pastry, trimming any excess. Chill in the fridge for 30 minutes.
  • Place non-stick baking paper in the pastry, add pastry weights or rice, and bake for 10 minutes. Then, remove the paper and weights, bake for another 6 minutes until light golden. Let it cool slightly before sprinkling with hazelnuts.
  • In a saucepan over medium heat, combine brown sugar, 150ml of cream, and extra butter. Stir and cook for 2 minutes until the sugar dissolves. Lower the heat to medium-low and simmer for 6 minutes until the caramel thickens. Pour over the pastry base and chill in the fridge for 15 minutes.
  • Warm the remaining cream gently in a saucepan and remove from the heat. Stir in the chocolate until smooth. Pour the mixture over the caramel and use the back of a spoon to even out the surface. Chill in the fridge for 1 1/2 hours.
  • Sprinkle cocoa powder over the tart and cut into slices. Enjoy at room temperature with a dollop of creme fraiche, if preferred.

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