Salted Caramel, Chocolate & Hazelnut Tart.

This post may contain nuts..
Well, the clue is in the title, this DEFINITELY contains nuts, hazelnuts, and lots of ’em!

Okay, so, many people may know, I basically have 2 stomachs, I can eat so much savoury food until i’m bursting, but then my ‘sweet’ stomach is empty, I mean, there is ALWAYS room for dessert! Right?

So this idea weirdly came from my boyfriend, he enjoyed the raspberry tarts, but in his opinion, you shouldn’t have fruit with a dessert (weirdo), he suggested I make a chocolate tart, but include the salted caramel I made (that I was just eating by the spoonful from the jar). So I threw a few things together (I mean it was not as easy as that) and here we go!

A salted caramel, chocolate & hazelnut tart! This was massive, fudgy, sweet, salty, crunchy… everything that you will ever need in life basically  The salted caramel literally tastes like werther’s original sweets!

You will need:
For the tart shell:
225g plain flour
20g cocoa powder
1/2 teaspoon baking powder
1 tsp vanilla extract
125g cold butter cut into cubes
80g powdered sugar
1 egg

For the filling:
A jar of salted caramel, homemade or shop bought.

For the topping:
170g milk chocolate
350g double cream
6 tbsps nutella
chopped hazelnuts.

Method

1. First of all, you will need to make the tart shell, for this you need to sift all of your dry ingredients into a large bowl.
2. Then add in the butter. Rub the butter between your fingertips so it is fully incorporated into the mixture. This will begin to look like breadcrumbs.
3. Next, add in the egg and vanilla and bring the mixture together until you have a ball of dough. Chill the dough in the fridge for at least 60 minutes. 
4. Now begin to make the filling by putting the cream in a saucepan over a medium heat, be careful to not let the cream boil!
5. Add the Nutella and chopped milk chocolate into a large bowl and pour over the heated cream. Let this sit for 60 seconds and then stir until fully combined. 
6. Once the tart dough has chilled for 60 minutes, roll it out and form it into your tart case. Prick the bottom of the dough with a fork. Preheat your oven to 180 degrees C (gas mark 4) then chill in the fridge for 30 minutes.
7. Bake your tart shell for 15 minutes.
8. Let your tart shell cool down, then, fill with your salted caramel topping.
9. Let this set for about 10 minutes, then pour over your chocolate mixture.
10. Top with the hazelnuts. 
11. Let set in the fridge for at least 30 minutes before removing from the case and cutting
12. Enjoy!!

Look at those layers!

I’ve got to admit, I was pretty proud of this one and I will definitely be making more, maybe even individual mini ones…

Well, thanks again for reading!

Kate X