Since the lockdown, Oliwia (the amazing recipe creator of this tart) said she had more time and it was a great opportunity to explore her passion for cooking that has been nurtured by her grandmother since the age of 7. This tart came from her desire create a rich, delightful indulgence that grows with every taste. Hence the Caramel and Hazelnut Chocolate Tart was born.
Disclaimer: This will send your dopamine levels swirling, so handle with unfettered pleasure!
- 100g plain flour
- 40g icing sugar
- 20g unsweetened cocoa powder
- 50g unsalted butter
- 1 large egg
- 225g hazelnuts
- 200g white sugar
- 1 Tbsp honey
- 50ml water
- 85ml double cream
- 50g unsalted butter
- 150ml double cream
- 85g Rich Milk 37% Seed and Bean Chocolate
- 85g Sicilian Hazelnut and Almond 37% Seed and Been Chocolate
- 50g white chocolate
- 45ml double cream
- Cut butter into small pieces.
- In a large bowl combine dry ingredients, add egg and butter and knead to form a dough.
- Make a shape of ball out of it, wrap it in cling film and let it cool in the fridge for 30 minutes.
- Butter the tart form.
- Roll out the cooled dough thinly and place it in the form.
- Refrigerate again for 30 minutes.
- Preheat the oven to 200C.
- Bake for 20 minutes.
- Once time is up, take it out of the oven and allow to cool down.
- Toast the hazelnuts in the oven while it’s cools down (after baking the base).
- Once cooled down, peel them by placing it in a dry cloth and rubbing them between your palms.
- Set aside.
- Add sugar, honey and water to a small pan on medium heat.
- Simmer the sugar mixture until it reaches golden brown colour.
- Remove pan from heat, add in the double cream and butter, swirl in the pan until combined.
- Put back on the stove.
- Mix until it reaches boiling point, remove from the heat and stir in the hazelnuts.
- Pour the mass on tart base and put in the fridge to cool down.
- Pour the cream into a small pot and let it boil.
- Remove from the heat, add chopped chocolate, set aside for a minute.
- Mix until a smooth chocolate sauce is formed.
- Pour over the cooled caramel mass.
- Prepare ganache according to the above instructions.
- Use a teaspoon to unevenly make differently sized “dots” on the milk glaze.
- Make swirls with the spoon handle.
- Place in the fridge for at least 12h.
- Cut with hot, dry knife.
Thanks to Oliwia for this recipe. To see more of her exciting recipes, dining ideas and stories, check out her personal blog on Instagram @pleasantly_oli: www.Instagram.com/pleasantly_oli