Chocolate Tart with Caramel & Hazelnuts

Chocolate Tart with Caramel & Hazelnuts

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!


(Chocolate Base):

  • 100g plain flour
  • 40g icing sugar
  • 20g unsweetened cocoa powder
  • 50g unsalted butter
  • 1 large egg

(Caramel Layer):

  • 225g hazelnuts
  • 200g white sugar
  • 1 Tbsp honey
  • 50ml water
  • 85ml double cream 
  • 50g unsalted butter

(Chocolate Ganache):

  • 150ml double cream
  • 85g Rich Milk 37% Seed and Bean Chocolate 
  • 85g Sicilian Hazelnut and Almond 37% Seed and Been Chocolate

(Marble Effect):

  • 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: