Chocolate, hazelnut & salted caramel tart

Chocolate, hazelnut & salted caramel tart

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(50 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


    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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    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
    23rd Nov, 2014
    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 :)
    20th Sep, 2014
    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.
    29th Dec, 2013
    The flavours in this were delicious. However... The pastry was hard to work with, kept breaking and I had to patch it up. It required more cooking time than stated. It was at least another 15 mins on top of stated time as it was still very wobbly after 25 mins. I think I turned it out too early as the pastry sides broke, Having said this the tart tasted delicious and received rave reviews from the family.
    ra ra
    16th Dec, 2013
    I made this for a dinner party and it was fantastic! I served it with vanilla ice cream which really balanced the richness of the tart. I added leaves made from tempered chocolate and roasted hazelnuts covered in chocolate to the top. It looked and tasted beautiful, the only thing was that it went so quickly and everyone wanted another piece! I will be making this again for christmas desert (two this time tho!) the instructions are perfect and easy to follow and even though it can take a little bit of time, it is most definatly worth it! thanks :)
    17th Nov, 2013
    I used Delia's shortcrust pastry recipe with half butter, half lard because I prefer it. Even though I like nuts, I think this recipe is better without them. I was concious of the caramel turning out too runny so used 1.5 times sugar and butter to make it thicker. It came out perfect. Chocolate filling was absolutely delicious. Will make again.
    7th Sep, 2013
    Absolutely delicious for dinner with friends, sounds fiddly as three stages but v easy and the pastry was melt in your mouth, yum. Made a day ahead and pastry was crisp etc.
    7th Sep, 2013
    Absolutely delicious, made in a normal height tin and had pastry left over, but filling seemed the right amount. Made it 24hr ahead left at room temp in a sealed container and was great, pastry stayed crisp etc.
    26th Aug, 2013
    Great recipe. I couldn't find hazelnuts so used pecan nuts instead. Used a 30cm tart tin, so had to increase the quantity of ingredients, which turned out fine. Quite time consuming but definitively worth the effort..
    27th Jun, 2013
    This was very disappointing for the amount of effort involved. The caramel was very runny and leaked out when the tart was cut, and the chocolate was incredibly bitter. The hazelnut pastry, on the other hand, was delicious and buttery and I would use it again with a different filling.


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