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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    whirlwind
    7th Nov, 2012
    5.05
    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
    27th Sep, 2012
    5.05
    This recipe is just incredible.
    maitken
    11th Sep, 2012
    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
    25th Aug, 2012
    5.05
    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.
    azzishah
    27th Jul, 2012
    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.
    cawpeanut
    16th Jul, 2012
    5.05
    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
    16th May, 2012
    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
    29th Apr, 2012
    Can anyone advise if this is suitable to make a day in advance?
    philippa123456789
    9th Apr, 2012
    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
    9th Apr, 2012
    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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