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    Home » Chocolate » Chocolate, Hazelnut and Caramel Tart

    Chocolate, Hazelnut and Caramel Tart

    June 14, 2020 by Catherine Zhang 10 Comments

    Jump to Recipe·Print Recipe

    Crisp, buttery tart shell filled with crisp roast hazelnuts, liquid caramel and a silky chocolate hazelnut ganache. Perfectly balanced, these chocolate caramel tartlets aren't too sweet and will hit the spot when you are looking for a choc caramel treat.

    One of the greatest inventions… Nutella. Honestly nothing can go wrong with Nutella in it, and this chocolate, caramel and hazelnut tart was inspired by the amazing spread!

    Balancing the sweetness of chocolate and caramel

    Two of the best chocolate combinations are chocolate and caramel, and chocolate and hazelnut (at least for me). So this was a combination that needed to be made. Both caramel and chocolate tend to be quite sweet, so it is important to balance out the sweetness of both. I used a little salt and dark chocolate to create the perfect balance. You’d think that the tart would be SUPER sweet, but I could probably eat a few in a row without falling into a sugar coma… I wouldn’t recommend it though!

    Chocolate Caramel and Hazelnut Tart
    Choc Caramel Hazelnut Tartlet

    Tips on creating the perfect chocolate tart

    Perfecting the tart pastry

    The sable is what holds the tart together, as well as balancing out the sweetness of the filling with a crisp and buttery pastry. If it is too thick the tart can seem doughy, and not enough will result in an overwhelming sweetness. A couple of tips to keep in mind!

    • Use chilled butter
      • Working with chilled butter is important as it increases the short and flaky texture of the tart
      • It is also important to keep the dough chilled as you work with it to prevent the butter from softening too much. The solution is to move quickly!
    • Work with chilled dough
      • Not only does chilling the dough keep the butter cold, it makes the process a lot easier
      • Soft dough can be difficult to transfer to the tart rings, causing tears and rips in your shell
      • Whenever you feel the pastry is getting too warm place the pastry on a cookie sheet in the freezer. This should bring the temperature back down to a workable consistency
    • Freeze/refrigerate your tart shells before baking
      • It is important to chill the shells before baking. When the shells are firm your tarts will shrink less during the baking process

    Creating a smooth and silky ganache

    You want to make sure that the ganache is smooth and silky to create the best mouthfeel when eating! To ensure that the ganache doesn't split or curdle do not overheat the cream. Once it is hot and steaming pour it over the chocolate and let the residual heat do its magic.

    Chocolate Caramel and Hazelnut Tart

    Let's Get Baking

    If you follow me on instagram you would have seen these tarts pop up over and over again. That’s because I made it at The Rice Den as part of their takeaway and banquet menu! I had gotten so many requests for the recipe during that time, and now I’m finally sharing it. To help with the making of these tarts I’ve also uploaded a video on my YouTube channel to help you guys out. A lot of people have been telling me that the videos make the recipes a lot easier to approach, and helps the process as well, so I hope this one does the same.

    If you make these tarts make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes. These are SO good, and I promise you won’t be disappointed. Can’t wait to see what you guys make! Until next time… happy baking~

    Print

    Chocolate, Hazelnut and Caramel Tart

    Choc Caramel Hazelnut Tartlet
    Print Recipe

    Crisp, buttery tart shell filled with crisp roast hazelnuts, liquid caramel and a silky chocolate hazelnut ganache. Perfectly balanced, these chocolate caramel tartlets aren't too sweet and will hit the spot when you are looking for a choc caramel treat.

    • Prep Time: 60 minutes
    • Cook Time: 30 minutes
    • Total Time: 90 minutes
    • Yield: 6 1x

    Ingredients

    Scale

    Tart Shell

    • 120 g Plain flour
    • 20 g Almond meal
    • 50 g Icing sugar
    • 60 g Unsalted butter
    • ½ Large egg, beaten

    Caramel

    • 80 g Sugar
    • 80 g Thickened/Heavy cream
    • 40 g Salted butter
    • Salt, to taste

    Chocolate and Hazelnut Ganache

    • 90 g Thickened/ Heavy cream
    • 53 g Dark chocolate, 70%, roughly chopped
    • 30 g Unsalted butter
    • 75 g Nutella, or any chocolate hazelnut spread
    • Salt

    Assembly

    • Flakey salt
    • 60 g Roasted hazelnuts, roughly chopped

    Instructions

    Tart Shell

    1. Combine flour, almond meal, sugar and salt in food processor
    2. Add butter and process until a fine breadcrumb texture
    3. Add beaten egg slowly until the dough comes together
    4. Roll and reserve in freezer for 15 minutes
    5. Fit into mould and reserve moulds in freezer for 30 minutes (I used Silikomart 80mm tart rings)
    6. Trim the edges of the shells
    7. Dock the base and bake at 170°C for 15 minutes

    Salted Caramel

    1. In a small saucepan or microwave heat up the thickened cream until steaming
    2. Place the sugar in a pan over medium heat and cook until golden brown
    3. Add the cream and mix until completely combined (be careful as it will splatter)
    4. Remove from heat and add the butter
    5. Transfer to another bowl to cool
    6. Add a pinch of salt to taste

    Chocolate and Hazelnut Ganache

    1. Heat the cream up until steaming and pour over the chopped chocolate
    2. Leave for 5 minutes and stir to combine
    3. Add the butter and Nutella and continue to mix until smooth

    Assembly

    1. Place 6-7g of roasted hazelnuts in the base of each tart shell
    2. Distribute the caramel evenly between each of the tarts
    3. Set in the fridge for 30 minutes to firm up
    4. Distribute the chocolate ganache between the tarts
    5. Decorate with remaining roasted hazelnuts and flakey salt

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. M

      March 09, 2021 at 4:27 pm

      Hi,
      I just made these tarts and I wanted to point out that you forgot to add the amount of cream in the chocolate ganache section. I just made up my own ganache. I am not sure how it is going to turn out but they look nice. Thanks for you recipe.

      Reply
      • Catherine

        March 11, 2021 at 2:07 am

        Hi M,
        Thank you for letting me know! The cream must have gotten lost during my website migration. Hope the tarts turned out good 🥰

        Reply
    2. Rhita

      May 22, 2021 at 6:51 pm

      Do you serve these cold or warm.

      Reply
      • Catherine Zhang

        May 22, 2021 at 11:01 pm

        Cold! 🙂

        Reply
    3. SB

      June 07, 2021 at 4:02 pm

      Can this be made as one large tart? (Instead of smaller tartlets?)

      Reply
      • Catherine Zhang

        June 08, 2021 at 1:23 am

        Hi SB, Yes definitely! You can use the same measurements in a regular tart tin.

        Reply
        • Nida

          July 23, 2021 at 8:44 am

          Hello, can these be made a day in advance? Do they refrigerate well?

          Reply
          • Catherine Zhang

            July 24, 2021 at 5:07 am

            Hi Nida, Yes these can definitely be made in advance. They can be refrigerated for up to 4 days!

            Reply
    4. Phiroza

      October 13, 2021 at 7:17 am

      Can we freeze these tarts once they are made ?
      If so,For how long will they stay ok after freezing?

      Reply
      • Catherine Zhang

        October 20, 2021 at 12:39 pm

        Hi Phiroza, Yes while these will taste better fresh, they are definitely freeze-able!

        Reply

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    About me!

    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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