This post may contain nuts..
Well, the clue is in the title, this DEFINITELY contains nuts, hazelnuts, and lots of ’em!
Okay, so, many people may know, I basically have 2 stomachs, I can eat so much savoury food until i’m bursting, but then my ‘sweet’ stomach is empty, I mean, there is ALWAYS room for dessert! Right?
So this idea weirdly came from my boyfriend, he enjoyed the raspberry tarts, but in his opinion, you shouldn’t have fruit with a dessert (weirdo), he suggested I make a chocolate tart, but include the salted caramel I made (that I was just eating by the spoonful from the jar). So I threw a few things together (I mean it was not as easy as that) and here we go!
A salted caramel, chocolate & hazelnut tart! This was massive, fudgy, sweet, salty, crunchy… everything that you will ever need in life basically The salted caramel literally tastes like werther’s original sweets!
You will need:
For the tart shell:
225g plain flour
20g cocoa powder
1/2 teaspoon baking powder
1 tsp vanilla extract
125g cold butter cut into cubes
80g powdered sugar
1 egg
For the filling:
A jar of salted caramel, homemade or shop bought.
For the topping:
170g milk chocolate
350g double cream
6 tbsps nutella
chopped hazelnuts.
Method
- First of all, you will need to make the tart shell, for this you need to sift all of your dry ingredients into a large bowl.
- Then add in the butter. Rub the butter between your fingertips so it is fully incorporated into the mixture. This will begin to look like breadcrumbs.
- Next, add in the egg and vanilla and bring the mixture together until you have a ball of dough. Chill the dough in the fridge for at least 60 minutes.
- Now begin to make the filling by putting the cream in a saucepan over a medium heat, be careful to not let the cream boil!
- Add the Nutella and chopped milk chocolate into a large bowl and pour over the heated cream. Let this sit for 60 seconds and then stir until fully combined.
- Once the tart dough has chilled for 60 minutes, roll it out and form it into your tart case. Prick the bottom of the dough with a fork. Preheat your oven to 180 degrees C (gas mark 4) then chill in the fridge for 30 minutes.
- Bake your tart shell for 15 minutes.
- Let your tart shell cool down, then, fill with your salted caramel topping.
- Let this set for about 10 minutes, then pour over your chocolate mixture.
- Top with the hazelnuts.
- Let set in the fridge for at least 30 minutes before removing from the case and cutting
- Enjoy!!
Look at those layers!
I’ve got to admit, I was pretty proud of this one and I will definitely be making more, maybe even individual mini ones…
Well, thanks again for reading!
Kate X