Chocolate Hazelnut Salted Caramel Tart
Three-layer tart featuring a hazelnut shortcrust pastry base, salted caramel middle, and rich chocolate ganache filling. Golden syrup and sea salt balance dark chocolate and toasted hazelnuts. Baked until the chocolate layer forms a crispy crust while remaining fudgy within.
Ingredients
- 1 ¾ oz blanched hazelnut, groundroasted unsalted almond1:1tree_nut
similar texture and slight flavor change
- 1 ¾ cups all-purpose flour
- 1 tbsp powdered sugar
- 10 tbsp butter, cold diced
- 1 egg yolk
- flour, for dusting(optional)
- ⅓ cups superfine sugar, for caramel
- 1 ¾ tbsp butter, for caramel
- 7 tbsp heavy cream
- 1 tbsp golden syrup
- sea salt flakes, large pinch
- 1 ¾ oz blanched hazelnut, toasted and roughly choppedroasted unsalted almond1:1tree_nut
similar texture and slight flavor change
- 3 ½ oz dark chocolate, 70% cocoa
- 5 ½ tbsp butter, for filling
- 2 egg, large
- 1 egg yolk
- ¼ cups superfine sugar, for filling
- 1 tbsp cocoa powder
Instructions
- 1
Process blanched hazelnuts until finely ground. Add flour, powdered sugar, and cold diced butter; pulse until breadcrumb texture. Mix in egg yolk and cold water until dough forms. Flatten into disc, wrap, and chill 30 mins.
- 2
Heat oven to 350°F (325°F fan, gas 4). Roll out pastry on floured surface to line a 9" loose-bottomed deep tart tin. Trim edges, prick base with fork. Line with baking parchment and baking beans.
- 3
Bake 20 mins, then remove beans and parchment. Bake 5-10 mins more until light golden. Cool completely.
- 4
For salted caramel: dissolve superfine sugar in 1-2 tbsp water over gentle heat. Increase heat and cook to amber color. Reduce heat, add butter, cream, and golden syrup; stir until smooth and thickened. Remove from heat, add sea salt flakes. Cool briefly, then spread onto pastry base. Scatter with toasted chopped hazelnuts.
- 5
Melt dark chocolate and butter together in a bowl over simmering water. Stir until smooth and cool slightly.
- 6
In separate bowl, whisk eggs, egg yolk, and superfine sugar about 6 mins until thick and pale. Fold in melted chocolate and cocoa. Pour into tart case.
- 7
Transfer to baking sheet and bake 20-25 mins until set with a formed crust on top. Cool to room temperature before slicing and serving.
Tips
Keep all pastry ingredients cold for a tender, flaky crust.
Watch the sugar carefully when making caramel; it darkens quickly once amber.
Whisk eggs and sugar to full ribbon stage for a lighter chocolate filling texture.
The tart can be served slightly warm for a softer chocolate layer or fully cooled for cleaner slices.
Good to Know
Cover and refrigerate up to 3 days. Bring to room temperature before serving for best flavor.
Pastry can be made and chilled 1 day ahead. Assemble caramel and chocolate layers up to 4 hours before serving.
Slice with a sharp knife wiped between cuts. Serve at room temperature with optional whipped cream or vanilla ice cream.
Common Mistakes
Do not skip the pastry chilling step to avoid tough, shrinking crust
Do not stop whisking eggs too early to avoid dense chocolate filling
Do not overbake the chocolate layer to avoid a completely hard rather than fudgy center
Substitutions
similar texture and slight flavor change
slightly sweeter result