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

    • 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 Apr, 2012
    Really delicious tart, big hit for a dinner party! Time consuming to make but everything turned out perfectly in the end! Pastry was very crumbly so had to do some patching before it went into the oven but it looked fine when it came out. I was very proud of the salted caramel havin never made it before! It gives a lovely flavour to cut the chocolate a bit. Delicious tart and looks very professional when cooked! I used a 25.5 cm tin so increased pastry amount but filling amount was fine. Definitely 5 stars from me! I think this would work as individual tarts too!
    2nd Apr, 2012
    This was absolutely delicious and so incredibly light. Really enjoyed every mouthful - pastry was a bit hard to manage, so would maybe use slightly less hazelnut and more flour. Gorgeous!
    1st Apr, 2012
    (Contd!) I served with some sliced strawberries and single cream and it was a big hit with all so will make again, perhaps without bothering with the nuts. I used a 25cm loose bottomed flan tin (rather than 23cm) and the mixture filled it nicely.
    1st Apr, 2012
    Wanted a dessert that would satisfy both dinner party guests and resident teenagers, and when I spotted this recipe highlighted on the front page of the GF website it ticked all the boxes. For speed, I used a packet of ready rolled sweet pastry (so no ground hazelnuts in it), and although I did sprinkle chopped hazelnuts over the caramel, the nuts weren't noticeable, but not a problem. The chocolate mousse type filling with caramel was gorgeous. I did panic when making the caramel as initially the sugar crystallized hard before going liquid again and turning amber, and then when I added butter and cream, the caramel went into a solid toffee lump, but again, I persevered and it gradually blended in as it reheated. I then needed to add about 10mins cooking time for the tart to firm up but it looked just like the picture.
    Sally Thomas
    31st Mar, 2012
    Lovely tart and the caramel came out really good (with no burning !).


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