Chocolate Caramel Nut Tart
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Add the cream very slowly, literally by the teaspoon! Corn syrup can be replaced with common alternatives.
Ingredients
- Wheat Flour - 4.6 oz
- Butter - 6 oz
- Sugar Glaze - 7.1 oz
- Whole egg - 1 piece
- Powdered Sugar - 2.5 oz
- Cocoa Powder - 2½ tablespoons
- Light Corn Syrup - 1 tablespoon
- 10% cream - 4 fl oz
- Hazelnut - 1½ cups
Step by Step guide
Step 1
For the dough: separately mix the flour, cocoa powder, and a pinch of salt; separately beat 120 grams of butter and powdered sugar, then incorporate the yolk into the mixture. Combine the flour and butter mixtures and beat on low speed until smooth. Let the dough rest for 15 minutes.
Step 2
Press the dough by hand into the bottom and sides of a 25 cm round tart pan and bake for 30 minutes at 356°F. Remove from the oven and cool to room temperature.
Step 3
For the filling, make the caramel: in a saucepan, combine 60 ml of water, 200 grams of sugar, and corn syrup, and cook over low heat until it turns a honey color. Remove from heat, add ¾ teaspoon of salt, and very slowly, while stirring, add the cream.
Step 4
To the resulting caramel, add peeled roasted hazelnuts and cook over low heat until it reaches a dark honey color.
Step 5
Pour the caramel with nuts into the cooled crust and place in the oven (356°F) for 18–20 minutes; when the caramel starts to boil, remove it and cool in the refrigerator.
Step 6
The already cooled tart can be decorated with grated chocolate or patterns made from chocolate glaze, as shown in the picture.
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