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.


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.


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.


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.


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.


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.


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

But we managed it!


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

  1. I didn’t have the will power, my slices are all gone. Soph is torturing by saving her last piece in the fridge!


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