Choco-Caramel Hazelnut Tart

Rich and decadent, this will instantly satisfy your sweet tooth.


July 2011 | By Rachelle Santos
Choco-Caramel Hazelnut Tart
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

July 2011

Calling all chocolate lovers, this tart is for you! Rich and decadent, it will instantly satisfy your sweet tooth.

 

Serves 8  Prep

Time 20 minutes  

Cooking Time 8 minutes 

Baking Time 20 minutes

 

 

For the crust

1 1/4 cups all-purpose flour

1/3 cup confectioners’ sugar

1/4 teaspoon salt1/2 cup chilled butter, cubed

1 to 3 tablespoons ice water

 

For the caramel hazelnut filling

3/4 cup sugar

1/4 cup water

1/3  cup heavy cream

2 tablespoons butter

1 teaspoon vinegar

1/3 cup hazelnuts, toasted, skinned, and chopped

 

For the chocolate topping

1/3 cup heavy cream120 grams good-quality dark or milk chocolate, chopped

1 tablespoon butter  

 

 

Preheat oven to 375ºF.  

 

Make the crust: Combine flour, confectioners’ sugar, and salt in the bowl of a food processor; pulse 1 to 2 times to mix. Add butter and pulse to blend until mixture resembles coarse crumbs. Add 1 tablespoon water and process just until dough begins to clump together, adding more water by the tablespoon if dough is still dry. Roll out dough until 1/4-inch thick and transfer to a 9-inch round, removable-bottom tart pan. Press dough onto bottom and sides of pan; freeze for 20 minutes.

 

Bake crust in the oven for 20 minutes or until golden brown and cooked through. Let cool.

 

Make the caramel hazelnut filling: In a saucepan, combine sugar and water. Bring to a boil and let sugar dissolve. Continue boiling without stirring until syrup is golden, about 5 minutes. Remove pan from heat and add cream carefully as the mixture will bubble up. Place saucepan over low heat and add butter and vinegar. Once butter melts, add chopped hazelnuts. Pour filling into the cooled crust. Chill until set, about 30 minutes.

 

Make the chocolate topping: In a small saucepan, heat cream over low fire. Remove from heat and add chocolate and butter. Stir until smooth. Spread chocolate mixture over caramel. Chill until chocolate is set, about 1 hour.

 



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