Chocolate, hazelnut & salted caramel tart recipe | Good Food
A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Kitchen scale
- Plastic wrap
- Refrigerator
- Fork
- Parchment paper
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Baking sheet
- Whisk
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 50g blanched hazelnut
- 200g plain flour
- 1 tbsp icing sugar
- 140g cold butter diced
- 1 egg yolk
- flour for dusting
- 75g caster sugar
- 25g butter
- 100ml double cream
- 1 tbsp golden syrup
- large pinch sea salt flakes
- 50g blanched hazelnut toasted and roughly chopped
- 100g dark chocolate (70%)
- 75g butter
- 2 large eggs plus 1 yolk
- 50g caster sugar
- 1 tbsp cocoa
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