Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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

Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 - 50 mins

plus cooling and chilling

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.

PER SERVING

424 kcalories, protein 5g, carbohydrate 31g, fat 31 g, saturated fat 16g, fibre 2g, sugar 19g, salt 0,6 g

Recipe from Good Food magazine, April 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sally

    31 March 2012

    Sally rated and commented on this recipe

    4 stars

    Lovely tart and the caramel came out really good (with no burning !).

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  • Binder photo Maria Budgen

    01 April 2012

    Maria Budgen rated and commented on this recipe

    5 stars

    Wanted a dessert that would satisfy both dinner party guests and resident teenagers, and when I spotted this recipe highlighted on the front page of the GF website it ticked all the boxes. For speed, I used a packet of ready rolled sweet pastry (so no ground hazelnuts in it), and although I did sprinkle chopped hazelnuts over the caramel, the nuts weren't noticeable, but not a problem. The chocolate mousse type filling with caramel was gorgeous. I did panic when making the caramel as initially the sugar crystallized hard before going liquid again and turning amber, and then when I added butter and cream, the caramel went into a solid toffee lump, but again, I persevered and it gradually blended in as it reheated. I then needed to add about 10mins cooking time for the tart to firm up but it looked just like the picture.

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  • Binder photo Maria Budgen

    01 April 2012

    Maria Budgen commented on this recipe

    (Contd!) I served with some sliced strawberries and single cream and it was a big hit with all so will make again, perhaps without bothering with the nuts. I used a 25cm loose bottomed flan tin (rather than 23cm) and the mixture filled it nicely.

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  • Binder photo rowrowrow

    02 April 2012

    rowrowrow rated and commented on this recipe

    5 stars

    This was absolutely delicious and so incredibly light. Really enjoyed every mouthful - pastry was a bit hard to manage, so would maybe use slightly less hazelnut and more flour. Gorgeous!

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  • Binder photo Pumpkin

    09 April 2012

    Pumpkin rated and commented on this recipe

    5 stars

    Really delicious tart, big hit for a dinner party! Time consuming to make but everything turned out perfectly in the end! Pastry was very crumbly so had to do some patching before it went into the oven but it looked fine when it came out. I was very proud of the salted caramel havin never made it before! It gives a lovely flavour to cut the chocolate a bit. Delicious tart and looks very professional when cooked! I used a 25.5 cm tin so increased pastry amount but filling amount was fine. Definitely 5 stars from me! I think this would work as individual tarts too!

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  • Binder photo philippa1234

    09 April 2012

    philippa1234 commented on this recipe

    A very tasty tart. I served with fresh strawberries, rasberries and icecream. Felt the fruit was needed to cut up the richness of the chocolate. Relatively easy to make. However, the pastry was so short that it would fall apart in my hands if i tried to pick it up after rolling so i had to just shape it in the tin! Was very crumbley after cooking but very nice all the same! also, glad I toasted the hazelnuts, we could definitely taste them and they added a nice rich nutty flavour. I'm guessing the people who felt the nuts didn't add anything possibly didn't toast them

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  • Binder photo philippa1234

    09 April 2012

    philippa1234 commented on this recipe

    A very tasty tart. I served with fresh strawberries, rasberries and icecream. Felt the fruit was needed to cut up the richness of the chocolate. Relatively easy to make. However, the pastry was so short that it would fall apart in my hands if i tried to pick it up after rolling so i had to just shape it in the tin! Was very crumbley after cooking but very nice all the same! also, glad I toasted the hazelnuts, we could definitely taste them and they added a nice rich nutty flavour. I'm guessing the people who felt the nuts didn't add anything possibly didn't toast them

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  • Binder photo Mum

    15 April 2012

    Mum rated this recipe

    5 stars

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  • Binder photo TheHindle

    19 April 2012

    TheHindle rated this recipe

    5 stars

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  • Binder photo josophine851

    29 April 2012

    josophine851 commented on this recipe

    Can anyone advise if this is suitable to make a day in advance?

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  • Binder photo suzan

    16 May 2012

    suzan commented on this recipe

    Am a professional caterer......made this the day before it was needed...refrigerated it....next day allowed to come up to room temperature...hey presto.. FABULOUS! Decorated the edge with piped whipped double cream, raspberries and grated chocolate..FIRST CLASS AND ACCOLADES ROLLED. Big thanks.

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  • Binder photo Caroline Wastie

    16 July 2012

    Caroline Wastie rated and commented on this recipe

    5 stars

    Gorgeous! I made this on a Friday night for a dinner party, made double as had another party the next day so yes, can be made the day before. I made 8 individual ones which worked perfectly with the suggested ingredients/amounts etc.... The pastry is sooooo light and went down well with guests and teenagers who nicked one!!!! I served with thick cream and raspberries.

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  • Binder photo Azzishah

    27 July 2012

    Azzishah commented on this recipe

    This is the site I was searching for. Glad to visit here I liked the chocolate recipe too. First i used to have the recipe information on this site.http://www.saycheesewithbritannia.com/recipe/Barbeque-Chicken-Pizza.aspx. But i thing this is the best site ever i had seen.

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  • Binder photo Allie

    24 August 2012

    Allie rated this recipe

    5 stars

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  • Binder photo ros

    25 August 2012

    ros rated and commented on this recipe

    5 stars

    Delicious tart. I added a bit more salt, as didn't find it 'salted caramel' enough, but this may be my taste. Went down a storm at a dinner party though. Weirdly the baking paper sticks to the pastry when blind baking. Initially I thought is was the baking paper so bought a different brand, but the same thing happened the next time.

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  • Binder photo mosan

    11 September 2012

    mosan commented on this recipe

    Any suggestions for making the pastry gluten free? I've never made GF pastry before and given the shortness of this sweet pastry, would appreciate advice. Sounds like this would be a great dessert

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  • Binder photo HannahT1990

    27 September 2012

    HannahT1990 rated and commented on this recipe

    5 stars

    This recipe is just incredible.

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  • Binder photo whirlwind

    07 November 2012

    whirlwind rated and commented on this recipe

    5 stars

    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!

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  • Binder photo charlotte

    23 November 2012

    charlotte rated and commented on this recipe

    5 stars

    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.

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  • Binder photo charlotte

    23 November 2012

    charlotte commented on this recipe

    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.

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Difficulty and servings

Moderately easy

Serves 12

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 - 50 mins

plus cooling and chilling

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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PER SERVING

424 kcalories, protein 5g, carbohydrate 31g, fat 31 g, saturated fat 16g, fibre 2g, sugar 19g, salt 0,6 g

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