Calling all chocolate lovers, this tart is for you! Rich and decadent, it will instantly satisfy your sweet tooth.
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 salt
1/2 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 cream
120 grams good-quality dark or milk chocolate, chopped
1 tablespoon butter
1 Preheat oven to 375ºF.
2 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.
(Click to see How to Make Basic Pie Crust)
3 Bake crust in the oven for 20 minutes or until golden brown and cooked through. Let cool.
4 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.
5 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.
Photography by Patrick Martires | Demonstration by Rachelle Santos | Food Processor from Oster
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