Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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(36 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

      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

      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

      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

      Butter

      butt-err

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

    • 2 large eggs, 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, questions and tips

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    NunoCast's picture
    NunoCast
    3rd Mar, 2017
    3.8
    Absolutely delicious but it's too much work for what you really get.
    Bagheera Charlie
    20th Nov, 2016
    Not detailed enough for a beginner/casual baker....or a normal person. Wasted an hour and 20 minutes crystallising and then burning sugar, really should have warned about stirring when making caramel.
    elise9491
    26th Sep, 2016
    5.05
    Loved this recipe. Had to make a last minute dinner party dessert. Was initially worried that it might be too complicated but it turned out to be quite straight-forward. Have to admit that I cheated and bought the pastry which did save a lot of time and it still tasted great. Also followed the advice below and doubled the caramel - only had a little bit left over which was used as sauce on the side. Went down really well!
    CRBear
    7th Mar, 2016
    3.8
    Delicious tart! As suggested by others, I doubled the caramel layer- which was delicious. However, the chocolate mixture was twice as much as I needed to fill the tart afterwards (and I believe it would have been too much had I used the correct amount of caramel)- so I will halve it next time. Perhaps the volume increases more if you use a stand mixer- as it was the mixture only needed 3 mins mixing in it, not 6. Unfortunately my tart burnt within the stated cooking time- and it definitely needed double/triple the stated amount to set (although a bit of wobble is good!) I recommend keeping an eye on it and covering with foil if it looks like it is catching. All over, an excellent recipe.
    lrod
    31st Jan, 2016
    Really good but quite a lot of hard work. I thought that the hazelnuts in the pastry were really nice but wasn't so keen on them added on top of the caramel. Once chilled the pastry was easy to roll and I had made this by hand as I only have a mini chopper for the nuts and not a food processor. It needed a little more salt to get that salted caramel taste but this can be done gradually. Will definitely make again but without the added nuts.
    philinbrighton's picture
    philinbrighton
    20th Jun, 2015
    2.55
    I don't think i cooked the caramel enough and it was too runny to put into the tart, so I cooked it was a chocolate/hazelnut tart and served with the caramel as a sauce.
    atkinsd
    26th Apr, 2015
    5.05
    This recipe went down really well for a "girls night in"! Served with home,are vanilla ice cream.
    Bakingwithjenna
    25th Jan, 2015
    Loved this recipe! Would definatley reccommend! Tips: 1. I used more water when making the caramel but would actually double caramel layer when making again. 2. I used a spring form pan and it worked very well 3. Pastry layer was very difficult to manoeuvre and was very easily broken so just put it in the pan and used my fingers to creat the right shape. 4. Used dry pasta instead of baking beans and was totally fine 5. Would reccommend leaving hazelnuts roughly crushed instead of finely when scattering over caramel as it adds more texture when bigger
    pandadodo
    23rd Nov, 2014
    5.05
    I made this for a dinner party and I was pretty concerned because I couldn't cut it to see how it was inside beforehand, but it turned out to be extremely successful among the diners! I was not quite sure about the caramel taste because it seemed a little bit too sweet to me, but I used agave instead of golden syrup so that's probably the reason. I really recommend this tart, all the flavours are just right and go perfectly together! I just got a negative comment from a diner about the chocolate which was, according to her, very strong, but to me (and the other people) it was just fine. Will definitely make again :)
    Snechie
    20th Sep, 2014
    5.05
    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.

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