Milk Chocolate-Caramel Tart with Hazelnuts and Espresso Recipe

Name: Milk Chocolate-Caramel Tart with Hazelnuts and Espresso Recipe
Ingredients: 1 1/4 cups unbleached all purpose flour; 1/3 cup powdered sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 tablespoon (or more) ice water; 3/4 cup sugar; 1/4 cup water; 1/3 cup heavy whipping cream; 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes; 1 teaspoon apple cider vinegar; 2/3 cup hazelnuts, toasted , husked, coarsely chopped; 1 1/2 teaspoons instant espresso powder; 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped; 1 tablespoon unsalted butter; 1 tablespoon cacao nibs*; 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

www.epicurious.com

This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate topping, and a sprinkling of crunchy cacao nibs (pieces of roasted cacao beans).

Keywords

tart
espresso
hazelnut
chocolate
cacao nib
make ahead
simmer
food processor
bon appétit

View full recipe on www.epicurious.com

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Ingredients

1 1/4 cups unbleached all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
3/4 cup sugar
1/4 cup water
1/3 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon apple cider vinegar
2/3 cup hazelnuts, toasted , husked, coarsely chopped
1 1/2 teaspoons instant espresso powder
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon unsalted butter
1 tablespoon cacao nibs*
1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom