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Dark Chocolate and Sea Salt Caramel Tart with Toasted Hazelnut Crust

Dark Chocolate and Sea Salt Caramel Tart with Toasted Hazelnut Crust

Dark Chocolate and Sea Salt Caramel Tart with Toasted Hazelnut Crust

By recipes genie | Published on December 27, 2024

Tools & Equipment

1
Oven
2
Baking sheet
3
Food processor
4
9-inch tart pan with removable bottom
5
Medium-sized saucepan
6
Heatproof bowl
7
Whisk
8
Spatula
9
Measuring spoons and cups
10
Kitchen towel

Ingredients

Hazelnut Crust

  • 1
    150 grams hazelnuts
  • 2
    100 grams all-purpose flour
  • 3
    75 grams unsalted butter
  • 4
    50 grams granulated sugar
  • 5
    0.25 teaspoon salt

Caramel Filling

  • 1
    200 grams granulated sugar
  • 2
    120 milliliters heavy cream
  • 3
    60 grams unsalted butter
  • 4
    0.5 teaspoon sea salt

Chocolate Ganache

  • 1
    200 grams dark chocolate
  • 2
    120 milliliters heavy cream

Garnish

  • 1
    1 pinch sea salt flakes

Directions

1

Preheat Oven

Preheat your oven to 175°C (350°F). Ensure the rack is in the center. This ensures even heat distribution for your crust.

2

Toast Hazelnuts

Spread the hazelnuts on a baking sheet. Toast them in the preheated oven for 8-10 minutes, until fragrant and the skins begin to crack. Be careful not to burn them. Remove and let cool slightly. This enhances the nutty flavor.

3

Remove Hazelnut Skins

Once cooled, rub the toasted hazelnuts in a clean kitchen towel to remove as much of the skins as possible. This step helps in achieving a smoother texture for your crust. If some skins remain, that's fine.

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4

Grind Dry Ingredients

In a food processor, combine the toasted hazelnuts, flour, sugar and salt. Pulse until the hazelnuts are finely ground. Do not over-process; you want a coarse meal, not a paste.

5

Incorporate Butter

Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs. The butter should be evenly distributed, creating a sandy texture.

6

Press Crust into Pan

Press the mixture evenly into a 9-inch tart pan with a removable bottom. Use the back of a spoon or measuring cup to create a compact, even crust that extends up the sides. Ensure there are no gaps, which could lead to leaks during baking.

7

Bake Crust

Bake the crust in the preheated oven for 15-20 minutes, or until golden brown. Watch carefully to prevent burning. Remove and let cool completely on a wire rack before filling.

8

Melt Sugar for Caramel

While the crust cools, prepare the caramel. In a medium-sized heavy-bottomed saucepan, combine the sugar and cook over medium heat. Do not stir. Let it melt and caramelize, swirling the pan occasionally to ensure even cooking.

9

Incorporate Butter into Caramel

Once the sugar turns a deep amber color, carefully add the butter and whisk until melted. It will bubble and might splatter slightly so be careful. Watch for the color change – this is your indicator of a good caramel.

10

Add Cream to Caramel

Slowly pour the heavy cream into the caramel, whisking constantly. Be careful as the mixture will bubble vigorously. Continue to whisk until smooth. The caramel should now be a smooth, thick consistency.

11

Add Salt to Caramel

Remove the caramel from the heat and stir in the sea salt. Let the caramel cool slightly for about 5-10 minutes before pouring it into the cooled crust.

12

Fill the Tart

Pour the slightly cooled caramel into the baked crust, ensuring an even layer. Set aside to cool and set.

13

Prepare Chocolate Ganache

While the caramel sets, make the chocolate ganache. Finely chop the dark chocolate and place it in a heatproof bowl.

14

Heat Cream for Ganache

In a small saucepan, heat the heavy cream over medium heat until simmering. Do not boil. Immediately pour the hot cream over the chopped chocolate. Let it sit for a minute to allow the chocolate to melt.

15

Whisk Ganache

Gently whisk the chocolate and cream together until smooth and glossy. Ensure there are no lumps. This creates your ganache.

16

Add Ganache to Tart

Pour the ganache over the caramel layer in the tart. Spread evenly with a spatula. Let the tart set in the refrigerator for at least 2 hours. This is crucial for the ganache and caramel to firm up.

17

Garnish and Serve

Before serving, sprinkle sea salt flakes over the top of the tart for added flavor and visual appeal. Remove the tart from the pan and slice. Serve and enjoy!

Recipe Tips

  • For an even more intense hazelnut flavor, toast the hazelnuts a day ahead and let them sit overnight in a sealed container.
  • If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the dry ingredients, but it will take longer and might result in a slightly different texture.
  • Do not overcook the caramel as it will become bitter.
  • If your caramel seizes when adding the cream, return to low heat and gently stir until smooth.
  • Ensure the crust is completely cool before adding the caramel to prevent it from melting. Same for the caramel prior to adding ganache.
  • Store leftover tart in the refrigerator, covered, for up to 3 days. The ganache may slightly harden due to refrigeration but this is normal.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

55g

Protein

6g

Fat

25g

Fiber

3g

Sugar

35g

Sat. Fat

12g

Sodium

250mg

Trans Fat

0.5g

Cholesterol

80mg

Potassium

150mg

Vitamin A

100%

Vitamin C

1%

Calcium

50%

Iron

2%

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