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Chocolate & caramel tart with hazelnuts
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Total Time:
2 hours 10 minutes
Ingredients:
  • 150 g plain flour
  • 40 g cocoa
  • 25 g icing sugar
  • 120 g unsalted butter
  • 1 large free-range egg yolk
  • 300 g caster sugar
  • 60 ml runny honey
  • 300 ml double cream
  • 45 g unsalted butter
  • 50 g blanched hazelnuts
  • 100 g caster sugar
  • ½ tablespoon glucose syrup
Instructions:
  • For the pastry, sift flour, cocoa, and icing sugar in a bowl. Rub in butter until fine crumbs form. Stir in a pinch of sea salt. Add egg yolk and 45ml water, mix into a dough, add more flour if needed. Wrap in clingfilm, chill for 30 minutes. Preheat oven to 190°C/375°F/gas 5. Line a 25cm fluted tart tin with pastry, pressing into sides. Chill for 30 minutes. Bake on a sheet for 15 minutes. Roast nuts until golden. Remove paper and beads, bake for 5 more minutes. Set aside. For the filling, heat sugar and honey until golden caramel. Remove, whisk in cream and butter until golden brown. Pour into tart, set aside. For the nut brittle, line a tray. Heat sugar until golden, swirl in hazelnuts, pour onto tray, cool, chop. Sprinkle over tart. To decorate with spun sugar, heat sugar, glucose, and water until 150°C. Pour into ice bath. Pull sugar to form strands with forks or spoon. Decorate tart. Serve with crème fraîche or yogurt.

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