Chocolate hazelnut caramel tart is a rich, creamy, chocolate tart with a hint of caramel sauce.
The tart is vanilla flavored and has a couple layers to it.
The first is a feuilletine chocolate crunch layer.
The second is a thick layer of rich chocolate cremeux.
The top layer is a mix of white and milk chocolate ganache.
For the decoration on top, we use dusted hazelnuts, and salted caramel sauce.
Chocolate Hazelnut Caramel Tart
How to make a chocolate hazelnut tart with salted caramel sauce.
Yield: 1 9″ tart
- 235 g all purpose flour
- 30 g almond powder
- 90 g icing sugar
- 1/2 tsp salt
- 120 g butter cold, cubed
- 56 g egg (1 large egg)
- 1 tsp vanilla extract
Feuilletine Crunch Layer
- 30 g feuilletine
- 60 g hazelnut crumbs
- 80 g hazelnut butter
- 25 g milk chocolate
- 15 g dark chocolate
- 30 g hazelnuts skins removed
- 15 g sugar granulated
- 15 g flour
- 15 g butter
- 1/4 tsp salt
- 100 g dark chocolate
- 135 g milk chocolate
- 4 egg yolks
- 1/8 cup sugar granulated
- 1 1/8 cup heavy cream
- 100 g milk chocolate
- 60 g white chocolate
- 100 g heavy cream
- 15 g hazelnuts
- 2 tbsp salted caramel sauce
- In a stand mixer fitted with the paddle attachment, add 235 g flour, 30 g almond powder, 90 g icing sugar, 1/2 tsp salt, and 120 g cubed, cold butter. Mix on low until a powder begins to form in the mixing bowl.
- Add 56 g of egg and 1 tsp of vanilla extract. Mix on low until the dough starts to begin to form.
- Remove the dough and separate it into 2. We'll only need 1 of the 2 tart doughs for this recipe. Place the dough on a floured counter. Form the dough into a ball, and then place it between 2 large pieces of parchment paper.
- Roll the dough out to 3 mm.
- Place the dough on a tray, and put it in the fridge for an hour.
- Remove the dough from the fridge and place it in the tart ring. Press the dough into the corners and the edges of the ring. Remove any excess dough by cutting the top of the dough with a knife. Place the dough in the freezer for half an hour
- Bake the tart for 18-20 minutes at 340 degrees F. Remove from the oven and let it cool to room temperature.
- Preheat oven to 350 degrees F.
- In a food processor, combine 30 g hazelnuts (skins removed), 15 g butter, 15 g sugar, 15 g flour, 1/4 tsp salt and pulse until the mixture becomes crumbs. They should be coarse, but still quite small in size.
- Line a baking sheet with parchment paper. Add the hazelnut crumbs on top of the parchment paper and spread out the pieces so it's one layer without any clumps.
- Bake the hazelnut crumbs for 9-10 minutes at 350 degrees F.
- Let the crumbs cool and set aside.
Feuilletine Crunch Layer
- Melt 25 g milk and 15 g dark chocolate together in the microwave. You can microwave it in 30 second intervals, and then mix together with a spoon to make sure the chocolate has fully melted together.
- Add 60 g hazelnut crumbs, 80 g hazelnut butter, and 30 g feuilletine pieces to the chocolate and mix together until it's fully combined.
- Pour feuilletine crunch layer into the bottom of the tart. Use a spatula to smooth it out into the corners, and place it into the fridge for an hour or so until it sets.
- Place 100 g dark chocolate and 135 g milk chocolate in a heat proof bowl. The chocolate should be broken into small pieces. Place a sieve on top of the bowl.
- In another heat proof bowl, mix together 4 egg yolks and 1/8 cup granulated sugar with a whisk.
- Place 1 1/8 cup of heavy cream in a medium saucepan on low-medium heat. Just before in comes to a simmer, remove it from the heat and add a little to the eggs. Whisk vigorously to temper the eggs. Continue slowly adding the hot heavy cream to the eggs until it's completely mixed in. Place the cream egg mixture back into the saucepan and heat on low-medium constantly whisking it. The mixture will begin to thicken. Remove it from the heat source when it reaches 175-185 degrees F.
- Pour the hot cream mixture through the sieve onto the chocolate. Let it melt for a couple of minutes and then whisk the chocolate cremeux together. Let it cool for about 20 minutes, then pour it on top of the feuilletine crunch layer. Place it in the freezer for a couple of hours to let it set.
- Place 100 g milk chocolate, and 60 g white chocolate in small pieces in a heat proof bowl.
- Heat 100 g of heavy cream in a small saucepan over low-medium heat. Heat the cream until just before it comes to a simmer.
- Pour hot heavy cream over chocolate pieces and use a whisk to mix it until the chocolate has completely melted. Set aside
- Place hazelnuts in a food processor and grind until they are a powder.
- Remove tart from the freezer and pour ganache over the tart. You'll only need about half of the ganache, so you can save the rest for another recipe. Using a spatula, spread the ganache right to the edges of the tart.
- Sprinkle powdered hazelnuts around the edges of the tart.
- Drizzle salted caramel sauce over the tart in a zig zag design.