Chocolate, Hazelnut and Caramel Tart

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!

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.

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~

Chocolate, Hazelnut and Caramel Tart

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★★★★★

5 from 2 reviews

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 1x2x3x

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

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