Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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(21 ratings)

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Cooking time

Prep: 40 mins Cook: 45 mins - 50 mins Plus cooling and chilling

Skill level

Moderately easy

Servings

Serves 12

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
424
protein
5g
carbs
31g
fat
31g
saturates
16g
fibre
2g
sugar
19g
salt
0.6g

Ingredients

For the hazelnut pastry

  • 50g blanched hazelnuts
  • 200g plain flour
  • 1 tbsp icing sugar
  • 140g cold butter, diced
  • 1 egg yolk
  • flour, for dusting

For the salted caramel

  • 75g caster sugar
  • 25g butter
  • 100ml double cream
  • 1 tbsp golden syrup
  • large pinch sea salt flakes
  • 50g blanched hazelnuts, toasted and roughly chopped

For the chocolate fudge filling

  • 100g dark chocolate (70%)
  • 75g butter
  • 2 large eggs, plus 1 yolk
  • 50g caster sugar
  • 1 tbsp cocoa

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Method

  1. To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  3. Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  4. For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Recipe from Good Food magazine, April 2012

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Comments

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Snechie's picture
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Delicious! Lots of steps so quite a bit of effort, but worth it. Have made it a few times and I don't bother with the nuts in the pastry, I just added extra flour instead. Lovely warm or cold.

LiggyB's picture

The flavours in this were delicious. However...
The pastry was hard to work with, kept breaking and I had to patch it up.
It required more cooking time than stated. It was at least another 15 mins on top of stated time as it was still very wobbly after 25 mins.
I think I turned it out too early as the pastry sides broke,
Having said this the tart tasted delicious and received rave reviews from the family.

ra ra's picture

I made this for a dinner party and it was fantastic! I served it with vanilla ice cream which really balanced the richness of the tart. I added leaves made from tempered chocolate and roasted hazelnuts covered in chocolate to the top. It looked and tasted beautiful, the only thing was that it went so quickly and everyone wanted another piece! I will be making this again for christmas desert (two this time tho!) the instructions are perfect and easy to follow and even though it can take a little bit of time, it is most definatly worth it! thanks :)

Foodmonster2's picture

I used Delia's shortcrust pastry recipe with half butter, half lard because I prefer it. Even though I like nuts, I think this recipe is better without them. I was concious of the caramel turning out too runny so used 1.5 times sugar and butter to make it thicker. It came out perfect. Chocolate filling was absolutely delicious. Will make again.

helenburnside's picture
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Absolutely delicious for dinner with friends, sounds fiddly as three stages but v easy and the pastry was melt in your mouth, yum. Made a day ahead and pastry was crisp etc.

helenburnside's picture
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Absolutely delicious, made in a normal height tin and had pastry left over, but filling seemed the right amount. Made it 24hr ahead left at room temp in a sealed container and was great, pastry stayed crisp etc.

trace28za's picture
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Great recipe. I couldn't find hazelnuts so used pecan nuts instead. Used a 30cm tart tin, so had to increase the quantity of ingredients, which turned out fine. Quite time consuming but definitively worth the effort..

jaysterhowl's picture

This was very disappointing for the amount of effort involved. The caramel was very runny and leaked out when the tart was cut, and the chocolate was incredibly bitter. The hazelnut pastry, on the other hand, was delicious and buttery and I would use it again with a different filling.

2602800's picture
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This is to die for!
It's so easy to make, I kept getting messages to tell me how wonderful it was.

melissavcjones's picture
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This was a huge hit for a family gathering. Everyone loved it and I would make it in advance next time because the leftovers the next day were just as good. I did have to give it an extra 10 mins in the oven as it was still abit too wobbly after the prescribed time. LOVED IT!

jalehishani's picture
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This tart is delicious. I made it for Christmas day as no-one liked Christmas pud. I used ready rolled pastry and pecans instead of hazelnuts. The only thing I would change is the size of the tin; I thought it was too big as the tart came out very thin, I think a smaller tin would give a better thickness. I'm glad I read Maria Budgen's comments about the caramel as I had the same experience but wasn't worried! The caramel was such a success I made some more and made some caramel chocs with it. Yummy. A really easy recipe to follow and quick to make. Not too sweet and not too rich, a perfect choc pud which went down a treat.

danielleh's picture
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Made this exactly as per the recipe and I can tell you it is VERY hard work if you don't have a blender. However it is worth every single calorie, my family now request I make one for every function.

danielleh's picture
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Made this exactly as per the recipe and I can tell you it is VERY hard work if you don't have a blender. However it is worth every single calorie, my family now request I make one for every function.

louisaquarry's picture

Is it possible to freeze this tart?

annefrick's picture
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We used this recipe as a starting point for our new year's eve pudding. We omitted the pastry base, and used four ramekins instead to hold the pudding. We also omitted the hazelnuts in the caramel. I used Maldon salt for the caramel, and would probably use a bit more of it next time.

The caramel went as the bottom layer, and we put the chocolate filling on top before we baked it. The caramel beneath the chocolate was a nice surprise when we ate it.

I loved it and would make it this way again. Next time I would probably serve it with vanilla ice cream as the chocolate did become a bit strong.

sanitarium628's picture

superb, very easy to make although we used shop bought pastry cases (1 large and a few smaller ones) the smaller cases took about 5 minutes less to cook and made for a few nice presents for the in-laws as they were the perfect size for individual servings

peteypies's picture
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This is very versatile and I now make mini bite-sized tarts in batches of 24 of so which are great to serve at drinks parties. Use the same amount of caramel mixture but half the chocolate one missing out the hazelnuts altogether. You can also make individual ones for a dinner party which look really stylish. Don't worry if the caramel goes hard just add more water and re-heat before you add the other ingredients. Also, flaked salt is more punchy than ground salt from a mill. Just add a few good pinches until it's got the right saltiness.

peteypies's picture
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This is very versatile and I now make mini bite-sized tarts in batches of 24 of so which are great to serve at drinks parties. Use the same amount of caramel mixture but half the chocolate one missing out the hazelnuts altogether. You can also make individual ones for a dinner party which look really stylish. Don't worry if the caramel goes hard just add more water and re-heat before you add the other ingredients. Also, flaked salt is more punchy than ground salt from a mill. Just add a few good pinches until it's got the right saltiness.

whirlwind's picture
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This is absolutely delicious! I made 8 individual tarts rather than one large one. First time of making sweet pastry and it worked well - the hazelnut smell whilst it was cooking was gorgeous.

I added a little more salt to the caramel as it wasn't salted enough for my liking. Unfortunately I forgot to put the hazelnuts on top of the caramel - doh! (probably because I got distracted after burning myself with the caramel!) The tart is rich in flavour but at the same time it is quite light as well (I think as a result of the whisked eggs.) Served it with a few strawberries and some cream.

It was devine. Even my husband loved it and he doesn't really eat dessert as he doesn't have a sweet tooth. He ate one on Sat night and Sunday night which is absolutely unheard of, so it must have been good!

hannaht1990's picture
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This recipe is just incredible.

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