Although as a girl I didn’t like nuts at all (to say the least) – today it’s one of my favorite ingredients to use in my recipes. Nuts are such a great addition to cakes and desserts and most of the time also stand by themselves as a tasty and healthy snack (I always have a small bag of almonds and nuts in my bag).
Hazelnut tart is one of my favorites, especially with caramel. The combination of hazelnuts and crispy, golden crust is such a classic – tasty and suitable for any occasion. This next recipe is one of the most delicious tarts I’ve ever made – hazelnut caramel tart with chocolate. It’s made of a buttery golden crust that’s filled with hazelnut cream dotted with some chocolate, all topped with luscious caramel and a lot of roasted hazelnuts on top.
Hazelnut Caramel Tart with Chocolate
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 40 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water as needed
For hazelnut cream:
- 100 grams hazelnuts
- 75 grams cold butter cut into cubes
- 75 grams light brown sugar
- 40 grams hazelnut praline paste
- ½ tsp. salt
- 30 grams all-purpose flour
- 1 large egg
- 30 ml. milk
- 100 grams chocolate coarsely chopped
For caramel filling:
- 40 grams corn syrup
- 200 grams sugar
- 100 ml. heavy cream
- 3 grams fine sea salt
- 125 grams soft butter
- 100-200 grams roasted hazelnuts halved
- Edible gold leaf optional
In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weighs and continue to bake the crust for 5-10 minutes until it turns light golden.
In a food processor with steel blade place hazelnuts, butter, sugar, praline paste, salt and flour and blend until crumbly mixture is obtained.
Add egg and milk and continue to blend until thick cream forms.
Pour the cream over the baked crust and flatten it with a spatula in an even layer.
Sprinkle with chopped chocolate.
Return the tart to the oven for another 10-15 minutes until the cream turns golden and sets.
In a large skillet put corn syrup and sugar and heat over high heat, stirring constantly, until golden caramel forms.
Meanwhile, in a small saucepan, heat cream and salt to a simmer.
When caramel is ready, cautiously and gradually add the cream mixture while stirring until smooth.
Continue to cook the caramel over medium heat until it reaches a temperature of 122-124c degrees.
Add in the butter and mix well until it is absorbed in the mixture.
Remove from heat and pour the hot caramel mixture over the baked hazelnut cream.
Allow setting completely at room temperature for 2-3 hours.
Decorate with hazelnuts and edible gold leaf.
- The tart is at its best on the day of preparation, but you can keep it in a closed container in the refrigerator up to 5-6 days.
- You can use any type of nuts you like instead of hazelnuts.
- It’s important to serve the tart at room temperature rather than cold.
- You can use milk or dark chocolate.
- Edible gold leaf can be obtained here (affiliate).
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