CHOCOLATE, HAZELNUT & SALTED CARAMEL TART
A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
More about "milk chocolate caramel tart with hazelnuts and espresso food"
CHOCOLATE, HAZELNUT AND CARAMEL TART - CATHERINE ZHANG
From zhangcatherine.com
Reviews 2Estimated Reading Time 4 minsServings 6Total Time 1 hr 30 mins
CHOCOLATE, HAZELNUT & CARAMEL TART RECIPE - HOW TO MAKE A …
From goodhousekeeping.com
Email [email protected]Total Time 1 hrCategory Vegetarian, DessertPublished Nov 1, 2019
- Step 1Heat oven to 350°F. Make crust: Place hazelnuts on small rimmed baking sheet and roast until starting to turn golden, 5 to 8 minutes. Transfer to large kitchen towel, bunch into sack, and rub until most of skins have been removed; let cool.
- Step 2Lightly butter a 13 1/2- by 4 1/2-inch rectangular removable-bottom tart pan. In food processor, pulse hazelnuts and 2 tablespoons sugar to form fine crumbs.
- Step 3Heat oven to 350°F. Place tart pan on baking sheet. Prick crust all over with fork and bake until light golden brown, 15 to 20 minutes. Let cool completely on wire rack.
- Step 4Make caramel: Place sugar, corn syrup, and 3 tablespoons water in heavy-bottomed medium saucepan. Without stirring, cook on medium-high until bubbles start to form at edges, about 1 minute; swirl pan.
- Step 5Return pan to medium heat, add cream (it will bubble up), and whisk until smooth, slightly thickened, and a deep amber color, about 1 minute. Pour into cooled tart shell and refrigerate until cool, about 1 hour.
- Step 6Make chocolate: Place chocolate in medium bowl. Heat cream in small saucepan until hot but not boiling. Pour over chocolate and let stand 1 minute, then stir until smooth.
- Step 7To serve, sprinkle with halved hazelnuts, flaky salt, pomegranate seeds, and gold flakes, if desired.
CHOCOLATE-CARAMEL HAZELNUT TART RECIPE - DIMITRI FAYARD - FOOD …
From foodandwine.com
4/5 (672)Total Time 2 hrs 30 mins
- In a food processor, pulse the confectioners' sugar with the butter and vanilla seeds until smooth. Add the egg yolk and water and process until blended. Add the flour and salt and pulse until the pastry just comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until just firm enough to roll out, about 20 minutes.
- Preheat the oven to 350°. Roll out the dough between 2 sheets of plastic wrap to an 11-inch round. Peel off the top sheet of plastic and invert the dough over a 9-inch fluted tart pan with a removable bottom. Discard the plastic and fit the pastry into the pan. Trim the overhang to 1/2 inch, fold in to reinforce the sides, and patch any holes. Prick the bottom of the tart shell with a fork and refrigerate until chilled, about 30 minutes.
- Line the pastry shell with foil and fill with pie weights or dried beans. Bake for 25 minutes, or until the pastry is set and the edges are golden. Carefully remove the foil and weights. Cover the rim of the tart with foil strips and bake for about 5 minutes, or until the pastry is golden and cooked through. Transfer to a rack and let cool.
- In a small saucepan, warm 1/4 cup of the cream with the vanilla seeds and baking soda. In a medium saucepan, cook 1/2 cup of the sugar with the corn syrup over moderate heat until a deep amber caramel forms, about 8 minutes. Remove the pan from the heat and stir in 4 tablespoons of the butter. Slowly stir in the vanilla cream in a thin stream. Cook the caramel over moderate heat until slightly thickened, about 3 minutes. Pour the hot caramel into the pastry shell and refrigerate until set, about 30 minutes.
HOW TO MAKE HAZELNUT & MILK CHOCOLATE TART - FOOD52
From food52.com
ROSE LEVY BERANBAUM’S MILK CHOCOLATE CARAMEL TART
From foodschmooze.org
CHOCOLATE & CARAMEL TART WITH HAZELNUTS | JAMIE MAGAZINE
From jamieoliver.com
Servings 12Total Time 2 hrs 10 minsCategory Chocolate RecipesPublished Nov 5, 2015
- To make the pastry, sift the flour, cocoa and icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs and stir in a pinch of sea salt.
- Stir in the egg yolk and 45ml water, then bring together into a dough, add more flour if necessary. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.
- Line a 25cm fluted tart tin with the pastry, pressing into the sides. Line with baking paper and fill with baking beads or rice. Set on a baking sheet and rest in the fridge for 30 minutes.
- Transfer the tin to the oven on the baking sheet for 15 minutes. Roast the nuts for the brittle at the same time, until they are golden brown. Remove the baking paper and beads or rice.
- To make the filling, place the sugar and honey into a pan and set over a medium heat. Once the sugar begins to melt, swirl in circular motions to start the caramel until it’s golden.
- To make the nut brittle, line a baking tray with baking paper. Put the sugar in a pan with the thermometer and set over a medium heat. Have your roasted hazelnuts ready.
- When the sugar starts to gently bubble at the edges, tilt the pan to ensure the sugar melts evenly. Before long (about 3 minutes) all of it will be melted.
- When the nut brittle is cool, chop or blitz in a processor to small pieces. Sprinkle the pieces of brittle over the top of the finished tart.
- To decorate with spun sugar, heat the sugar and glucose with 50ml water in the same pan, over a medium heat. Allow the sugar to melt, stir for even texture.
HAZELNUT CARAMEL TART WITH CHOCOLATE | LIL' COOKIE
From lilcookie.com
SNICKERS CARAMEL TART - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE ESPRESSO AND HAZELNUT TART RECIPE : SBS FOOD
From sbs.com.au
CHOCOLATE CARAMEL TART RECIPE | NESTLé FAMILY ME
From nestle-family.com
MALTED MILK CHOCOLATE HAZELNUT TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE-HAZELNUT TART RECIPE - MARJORIE TAYLOR - FOOD & WINE
From foodandwine.com
GOLDEN CARAMEL AND CHOCOLATE TART RECIPE - DORIE GREENSPAN
From foodandwine.com
CHOCOLATE ESPRESSO HAZELNUT TART - THE CANDID APPETITE
From thecandidappetite.com
27 BEST HAZELNUT DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
PALEO CHOCOLATE TART WITH HAZELNUTS & SALTED CARAMEL
From cookedandloved.com
SALTED CARAMEL–CHOCOLATE TART RECIPE | BON APPéTIT
From bonappetit.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A MATCH MADE …
From tasteofhome.com
DOUBLE CHOCOLATE TART RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RACHEL ALLEN'S CHOCOLATE AND HAZELNUT CARAMEL BARS RECIPE - GOODTO
From goodto.com
SALTED CARAMEL TART | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love