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Hazelnut and Caramel Chocolate Tart

Updated: Jun 24, 2023



Hazelnut & Caramel Chocolate Tart



Hazelnut & Caramel Chocolate Tart


Hazelnut & Caramel Chocolate Tart





 

To make the hazelnut and caramel chocolate tart...



RECIPE


Yield: 8 Individual Tart

Tart Ring Dimensions: 75 mm x 20 mm height tart ring



HAZELNUT CHOCOLATE PATE SABLEE


INGREDIENTS

QUANTITY

Unsalted Butter

165g

Icing Sugar -sifted

100g

Eggs

50g

Plain Flour

250g

Cocoa Powder

15g

Hazelnut meal

50g

Salt

2 g



SALTED CARAMEL

*enough for 8 individual tarts


INGREDIENTS

QUANTITY

Heavy Cream 35% Fat

95g

Full Cream Milk

30g

Caster Sugar

60g

Glucose

60g

Unsalted Butter

40g

Vanilla Bean Paste

10g

Sea salt Flakes

3 g


MILK CHOCOLATE HAZELNUT GANACHE

*enough for 8 individual tarts


INGREDIENTS

QUANTITY

Heavy Cream 35% Fat

75g

Callebaut Arriba Milk Coverture Chocolate 45%

220g

Unsalted Butter - room temperature

50g

Honey

20g

Glucose syrup

20g


 

METHOD



For the Hazelnut Chocolate Pâte Sablée

1. Place the cold but not solid butter and sifted icing sugar into a stand mixer bowl fitted with a paddle attachment. Mix over medium speed until light and fluffy.


In a separate bowl, sift together the flour and cocoa powder then mix in the salt and hazelnut meal.


2. When the butter are light and there is no lumps of butter left, add in the eggs with three tablespoon of the sifted dry ingredients then mix over low speed and mix until well combined.


Scrape the side and base of the bowl well then add in the rest of the dry ingredients and mix over low to medium speed until they just come together. Do not worry if there are still dry bits left in the dough at this point.


3. Lightly dust a workbench with some flour then transfer the rough dough on top. Knead the dough gently until smooth, sprinkling with some flour if necessary if it is too wet (avoid adding too much or your dough can become too dry).


4. Divide the dough to two to three portions, then place the dough between two pieces of parchment paper, press the dough nice and flat with even sides, then with the help of a rolling pin, roll the dough to to approximately 4 - 5 mm in thickness. Place the dough sheet onto a flat tray then place in the fridge to firm up for at least 2 hours or preferably overnight.


5. When the sheet of dough have rested, cut out 8 x 75 mm diameter discs and 8 x (25 mm height x 220mm length strips). If the dough starts to become soft again, place it back into fridge covered between parchment paper to firm up again for 30 minutes or longer.


6. Like a baking tray with parchment paper. Place the discs of pastry on to the lined tray then place the strips around the sides, cutting off any excess, Gently press the two seams to help them stick then press the bottom strips so that they adhere to the base discs. Cover the tray with cling wrap then rest in the fridge for at least 2 hours.


7. Once ready, trim off the overhanding dough around the border of the tart rings. Fit an oven proof cling film or scrunched up soft parchment paper into the tart shell making sure that the edges are snugly tugged. Fill the top fully with baking rice.


8. Bake in the pre heated oven for 12 minutes then remove the tray from the oven. When it is cool enough, remove the baking rice and the parchment paper or cling film. Place the tart shells back into the oven for another 6-8 minutes or until there are no signs of raw dough and that they are fully baked.



For the Caramel

Place the cream, milk and vanilla bean paste in a saucepan and bring it to a boil. In a separate clean saucepan, bring the caramel and glucose to a light amber colour. Once it reaches the right colour, gradually stream in the hot cream mixture while whisking to deglaze the caramel. Continue to whisk over low heat for one minute. Turn off the heat then whisk in the room temperature butter until they are well incorporated. Cool slightly before pouring into the base of the tart shells.


If the caramel becomes too hard to pour, gently heat it in the microwave.



For the Ganache

Place the chocolate, hazelnut praline paste and the room temperature butter in a deep jug. In a saucepan, bring the cream, honey and glucose to a boil. Pour the hot cream over the chocolate. Stick blend the the ganache until smooth then pour it on top of the set caramel in the tarts.

 

Assembly

Pipe the caramel in the base of the tart shells 1/3 of the way. Place some toasted hazelnuts on top. Leave the caramel to fully set in the fridge then pour the chocolate ganache while it is still runny on top of the set caramel all the way up to fill the tart shells. Decorate with halved hazelnuts and gold leaves.

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