Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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(31 ratings)

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

More effort

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: per serving

  • kcal424
  • fat31g
  • saturates16g
  • carbs31g
  • sugars19g
  • fibre2g
  • protein5g
  • salt0.6g
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Ingredients

For the hazelnut pastry

  • 50g blanched hazelnut
  • 200g plain flour
  • 1 tbsp icing sugar
  • 140g cold butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg yolk
  • flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

For the salted caramel

  • 75g caster sugar
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml double cream
  • 1 tbsp golden syrup
  • large pinch sea salt flakes
  • 50g blanched hazelnut, toasted and roughly chopped

For the chocolate fudge filling

  • 100g dark chocolate (70%)
  • 75g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large egg, plus 1 yolk
  • 50g caster sugar
  • 1 tbsp cocoa

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.

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Comments (39)

annefrick's picture
4

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
5

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
5

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
5

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
5

This recipe is just incredible.

maitken's picture

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

ros-bridges's picture
5

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.

cawpeanut's picture
5

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.

croxfords's picture

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.

josophine851's picture

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

philippa123456789's picture

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

philippa123456789's picture

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

loubbcgoodfood's picture
5

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!

rowrow1980's picture
5

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!

mariabudgen's picture
5

(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.

mariabudgen's picture
5

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.

Sally Thomas's picture
4

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

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