Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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(44 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
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • large pinch sea salt flakes
    • 50g blanched hazelnut, toasted and roughly chopped

    For the chocolate fudge filling

    • 100g dark chocolate (70%)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 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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    2602800
    9th Apr, 2013
    5.05
    This is to die for! It's so easy to make, I kept getting messages to tell me how wonderful it was.
    melissavcjones
    3rd Apr, 2013
    5.05
    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
    12th Feb, 2013
    5.05
    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
    8th Feb, 2013
    5.05
    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
    8th Feb, 2013
    5.05
    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
    21st Jan, 2013
    Is it possible to freeze this tart?
    annefrick
    3rd Jan, 2013
    4.05
    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
    19th Dec, 2012
    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
    23rd Nov, 2012
    5.05
    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
    23rd Nov, 2012
    5.05
    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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