Chocolate, Hazelnut & Salted Caramel Tart

Last week I went to a work meeting in Gloucester, giving me hours of time to fill on the train. There’s only so much work discussions and email you can do on the train, so I popped into WH Smith and picked up a couple of baking magazines. One was all about chocolate baking… and didn’t have a single inspiring recipe.

The other, BBC Good Food Bakes & Cakes Spring 2014, was the opposite and had must-bake recipes every few pages! If you’re trying to lose weight, do not buy this magazine! In fact even maintaining my weight with this magazine around is going to take a huge amount of cycling and low-calorie weekdays…

First to go straight to my hips will be this chocolate, hazelnut & salted caramel tart, on page 81 of the magazine.

Hazelnut pastry:

  • 50g blanched hazelnuts
  • 200g plain flour
  • 1 tbsp icing sugar
  • 140g cold butter, diced
  • 1 egg yolk
  • 1-2 tbsp cold water

Use the food processor to turn the hazelnuts into ground hazelnuts, then add the flour, sugar & butter and process into breadcrumb-like texture, then add the egg yolk & water to form a dough. Form into a disc, wrap in cling-film, and chill for 30 minutes.

Roll out and fit into a 23cm loose-base tart tin, prick holes in the bottom, and chill to avoid shrinkage.

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Line with foil and baking beans and blind bake at 160C fan for 20 minutes, then remove the foil and give it another 5-10 minutes until it starts to colour, then allow to cool.

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Top tip: remember it’s a loose bottom… lifting from the bottom may result in pulling the pastry down at the sides :(

Salted caramel:

  • 75g caster sugar
  • 1-2 tbsp water
  • 25g butter
  • 100ml double cream
  • 1 tbsp golden syrup
  • 1 large pinch sea-salt flakes
  • 50g blanched hazelnuts, toasted & roughly chopped (well… bashed inside a plastic bag :)

Dissolve sugar into water in a pan on low heat, then turn up the heat until it turns amber (without stirring). Reduce the heat and add the butter, syrup & cream, stirring until it’s smooth and thick.

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Remove form the heat and add the salt, then allow to cool slightly, then spread on the pastry and scatter the toasted hazelnuts on top.

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Chocolate fudge filling:

  • 100g dark chocolate
  • 75g butter
  • 2 large eggs, plus 1 yolk
  • 50g caster sugar
  • 1 tbsp cocoa powder
  • Sea salt flakes for sprinkling

Melt the chocolate & butter in a bain marie, stirring until smooth, then take off the heat. In a separate bowl whisk the eggs, egg yolk & sugar until thick and pale (5+ minutes). Fold in the melted chocolate & cocoa, then pour into the tart and sprinkle with sea salt flakes.

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Cook for 20-25 minutes (I assume at the same temperature as before… tut tut whoever wrote this recipe!) until set and a crust has formed on the top.

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Allow to cool to room temperature before serving… that’s not going to be easy!

But we managed it!

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Then I had two slices…

It was delicious… but then of course it was: chocolate… caramel… hazelnuts… salt: what do you expect!?

2 thoughts on “Chocolate, Hazelnut & Salted Caramel Tart

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