Caramel and Hazelnut Tarts » Dish Magazine

Name: Caramel and Hazelnut Tarts » Dish Magazine
Ingredients: Pâte Sucrée; 1⅔ cups plain flour; ½ teaspoon sea salt; ¾ cup icing sugar; 110 grams butter, diced and chilled; 1 egg yolk; 3 tablespoons chilled water Filling; ⅓ cup packed brown sugar; ¼ cup golden syrup; 1 teaspoon vanilla extract; 100 grams butter; ½ cup cream; 200 grams hazelnuts, roasted and roughly chopped; 1 egg, lightly beaten To serve; icing sugar to dust; mascarpone shallow tart tins, lightly greased (I used tins that are 6cm across the top and 4cm across the base, with a 50ml capacity)

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Two words sum up these tarts: utterly delicious!

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Ingredients

Pâte Sucrée
1⅔ cups plain flour
½ teaspoon sea salt
¾ cup icing sugar
110 grams butter, diced and chilled
1 egg yolk
3 tablespoons chilled water Filling
⅓ cup packed brown sugar
¼ cup golden syrup
1 teaspoon vanilla extract
100 grams butter
½ cup cream
200 grams hazelnuts, roasted and roughly chopped
1 egg, lightly beaten To serve
icing sugar to dust
mascarpone shallow tart tins, lightly greased (I used tins that are 6cm across the top and 4cm across the base, with a 50ml capacity)