{"id":20771,"date":"2018-04-26T04:46:13","date_gmt":"2018-04-26T02:46:13","guid":{"rendered":"https:\/\/www.oogio.net\/?p=20771"},"modified":"2022-01-15T08:59:45","modified_gmt":"2022-01-15T06:59:45","slug":"hazelnut-caramel-tart-with-chocolate","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/hazelnut-caramel-tart-with-chocolate\/","title":{"rendered":"Hazelnut Caramel Tart with Chocolate"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_20767\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20767\" class=\"wp-image-20767\" title=\"Hazelnut Caramel Tart with Chocolate\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/hazelnut_chocolate_and_caramel_tart-s.jpg\" alt=\"Hazelnut Caramel Tart with Chocolate\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20767\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">Although as a girl I didn\u2019t like nuts at all (to say the least) &#8211; today it&#8217;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).<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Hazelnut tart is one of my favorites, especially with caramel. The combination of hazelnuts and crispy, golden crust is such a classic \u2013 tasty and suitable for any occasion. This next recipe is one of the most delicious tarts I&#8217;ve ever made \u2013 hazelnut caramel tart with chocolate. It\u2019s made of a buttery golden crust that\u2019s filled with hazelnut cream dotted with some chocolate, all topped with luscious caramel and a lot of roasted hazelnuts on top.<\/p>\n<div id=\"attachment_20763\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20763\" class=\"wp-image-20763\" title=\"Hazelnut Caramel Tart with Chocolate\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/hazelnut_chocolate_and_caramel_tart2-s.jpg\" alt=\"Hazelnut Caramel Tart with Chocolate\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20763\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20772--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Hazelnut Caramel Tart with Chocolate<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For hazelnut cream:<\/h4>\n<ul>\n<li>100 grams hazelnuts<\/li>\n<li>75 grams cold butter cut into cubes<\/li>\n<li>75 grams light brown sugar<\/li>\n<li>40 grams hazelnut praline paste<\/li>\n<li>\u00bd tsp. salt<\/li>\n<li>30 grams all-purpose flour<\/li>\n<li>1 large egg<\/li>\n<li>30 ml. milk<\/li>\n<li>100 grams chocolate (coarsely chopped)<\/li>\n<\/ul>\n<h4>For caramel filling:<\/h4>\n<ul>\n<li>40 grams corn syrup<\/li>\n<li>200 grams sugar<\/li>\n<li>100 ml. heavy cream<\/li>\n<li>3 grams fine sea salt<\/li>\n<li>125 grams soft butter<\/li>\n<\/ul>\n<h4>For decoration:<\/h4>\n<ul>\n<li>100-200 grams roasted hazelnuts (halved)<\/li>\n<li>Edible gold leaf (optional)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weighs and continue to bake the crust for 5-10 minutes until it turns light golden.<\/li>\n<\/ol>\n<h4>Hazelnut cream:<\/h4>\n<ol>\n<li>In a food processor with steel blade place hazelnuts, butter, sugar, praline paste, salt and flour and blend until crumbly mixture is obtained.<\/li>\n<li>Add egg and milk and continue to blend until thick cream forms.<\/li>\n<li>Pour the cream over the baked crust and flatten it with a spatula in an even layer.<\/li>\n<li>Sprinkle with chopped chocolate.<\/li>\n<li>Return the tart to the oven for another 10-15 minutes until the cream turns golden and sets.<\/li>\n<\/ol>\n<h4>Caramel filling:<\/h4>\n<ol>\n<li>In a large skillet put corn syrup and sugar and heat over high heat, stirring constantly, until golden caramel forms.<\/li>\n<li>Meanwhile, in a small saucepan, heat cream and salt to a simmer.<\/li>\n<li>When caramel is ready, cautiously and gradually add the cream mixture while stirring until smooth.<\/li>\n<li>Continue to cook the caramel over medium heat until it reaches a temperature of 122-124c degrees.<\/li>\n<li>Add in the butter and mix well until it is absorbed in the mixture.<\/li>\n<li>Remove from heat and pour the hot caramel mixture over the baked hazelnut cream.<\/li>\n<li>Allow setting completely at room temperature for 2-3 hours.<\/li>\n<li>Decorate with hazelnuts and edible gold leaf.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul style=\"text-align: left\">\n<li>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.<\/li>\n<li>You can use any type of nuts you like instead of hazelnuts.<\/li>\n<li>It\u2019s important to serve the tart at room temperature rather than cold.<\/li>\n<li>You can use milk or dark chocolate.<\/li>\n<li>Edible gold leaf can be obtained <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00JGORXX8\/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=oogionet-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00JGORXX8&amp;linkId=6e1a29bfc40fe536dd99689603103741\" target=\"_blank\" rel=\"noopener\">here<\/a> (affiliate).\u00a0<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_20766\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20766\" class=\"wp-image-20766\" title=\"Hazelnut Caramel Tart with Chocolate\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/hazelnut_chocolate_and_caramel_tart5-s.jpg\" alt=\"Hazelnut Caramel Tart with Chocolate\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-20766\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_20765\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-20765\" class=\"wp-image-20765\" title=\"Hazelnut Caramel Tart with Chocolate\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/04\/hazelnut_chocolate_and_caramel_tart4-s.jpg\" alt=\"Hazelnut Caramel Tart with Chocolate\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-20765\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Although as a girl I didn\u2019t like nuts at all (to say the least) &#8211; today it&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1561,1557],"tags":[2840,1618,1849,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hazelnut Caramel Tart with Chocolate | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/hazelnut-caramel-tart-with-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hazelnut Caramel Tart with Chocolate | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Although as a girl I didn\u2019t like nuts at all (to say the least) &#8211; today it&#8217;s one of my favorite ingredients to use in my recipes. 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