Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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(49 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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    For the hazelnut pastry

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk
    • flour, for dusting



      Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

    For the salted caramel

    • 75g caster sugar
    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100ml double cream
    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 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 is a dairy product made from separating whole milk or cream into fat and…

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


    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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    9th Mar, 2019
    As others say you could easily double the amount of caramel. I'd keep the amount of chocolate filling the same. As it's quite a lot of work, you could make the shortcrust pastry in advance. I've made 4-5 times now and it's been perfect every time.
    7th May, 2017
    This took far far longer than 50 mins. Once the caramel is made it needs properly chilling so it's cold and firm before the chocolate goes on which hugely increases the whole cooking time. The pastry needs making, chilling, cooking, cooling, next the caramel needs making, cooling, applying and chilling, then the chocolate filling needs making and cooking. It's seriously not worth it for the end result.
    22nd Apr, 2017
    Used this as one of 2 desserts for a dinner party with friends. Delicious. Not too difficult to make, I did the pastry case the day before, so no rushing on the day. I didn't have blanched hazelnuts, so used what I had, tasted fine. Blitzed in the food processor easily, the roasted ones, I bashed with the rolling pin, instead of chopping- worked well. Cheated on the Dulce de leche, as had a tin that needed using, but would normally follow the recipe, more or less to the letter first time. So next time, will follow the recipe as won't be buying the tin variety again, unless on offer! So easy to make (even with cheat section), did cook for a little longer, 30-35 mins, but we all know our ovens. I'm looking forward to a slice of leftovers with a cuppa later - you won't be disappointed with this. I used a spring form cake tin, as didn't have the right size tart dish, cut the excess pastry off, so not the perfect finish - now have an excuse to buy another baking tin, specifically for this pud ;-)
    NunoCast's picture
    3rd Mar, 2017
    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.
    26th Sep, 2016
    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!
    7th Mar, 2016
    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.
    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
    20th Jun, 2015
    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.
    26th Apr, 2015
    This recipe went down really well for a "girls night in"! Served with home,are vanilla ice cream.


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