Chocolate tart with caramel and hazelnuts

Is there a better combination than caramel, nuts and chocolate? I’m sure there will be people who will say yes. But for me it’s a sure thing. Therefore, if you have no idea for a weekend dessert, make these simple tartlets with me.

Ingredients:
Cake shells:
– 180 g wheat flour
– 20 g cocoa
– 110 g cold butter
– 60 g powdered sugar
– 30 g almond flour
– 2 g salt
– 40 g eggs (mixed)
Chocolate ganache:
– 150 g cream 30%
– 130 g dark chocolate (50%)
Caramel:
– 300 g sugar
– 200 g cream 30%
– 80 g butter
– salt
Caramel nuts:
– 1/4 caramel
– 100-120 g hazelnuts

Tools you need:
– perforated rims for tartlets 8cm
– perforated baking mat
– knife
– spacer strips
– confectionery bags
– cutting board
– breadboard

You will make around 10 tartlets.
Work plan:
Day 1 – cake for the shells, caramel, baking shells.
Day 2 – ganache, making/finishing tartlets

Shells:
Sift the dry ingredients into the mixing bowl. Cut the cold butter into small cubes and add to the dry ingredients. Knead everything until you get a crumb. The dough should look like wet sand. When you get this consistency, pour the egg into the bowl and start kneading again. Remember that the longer you knead the dough, the harder it will be.
Once you finish kneading, divide it into two parts, put on a baking paper and roll out. It is the best to do this between two sheets of baking paper. However, be careful to do not make creases. Any crease can negatively affect baking. Places the rolled out two sheets of dough in the fridge for at least 1 hours. In the meantime, prepare the perforated tartlets rims. Grease them with butter if necessary. I have to do it, otherwise it’s hard for me to get the shells out of the molds.
When the dough is cooled, take out from the fridge one sheet of douch and use a ruler to cut strips about 2.5 cm wide and long enough to fit your tartles rims. Line your rims with stripes. Cut off the dough that sticks out and put all shells in the fridge for about 30 minutes.
Remove from the fridge the second sheet of dough and cur out the bottoms of the tarts with the previously lined rims. Put the form with a strip of dough and press it. This way the bottom of the cake will stick to the dough strip. Make sure to cut off again dough that stick out. Put the finished shells in to freezer for about 30 minutes or in the fridge for 2-3 hours. Bake the well-chilled shells on a perforated mat for about 15-18 minutes until golden. Remove baked shells from the molds and cool completely.

Chocolate ganache
Place the cream in a smaller pot and bring it to a boil. Be careful not to burn it. Pour the chocolate into the very hot cream. Leave for a while. Mix everything thoroughly and preferably blend.

Caramel
Prepare the caramel using the dry method. Pour half of the sugar into a heavy bottomed pan and wait until it starts to melt and caramelize. Sprinkle in the rest of the sugar and wait until it caramelizes. You can stir the sugar with a heat-resistant spatula. This will cause the sugar to dissolve faster. The finished caramelized sugar should be amber in color. Slowly pour the hot cream into it and stir vigorously. Be careful not to burn yourself. Hot steam may come out of the pot at this stage. When the mass has settled down, put the diced butter into it. When the butter melts, use a hand blender to blend the whole thing until you get a uniform emulsion. Blending is an important step because it keeps the butter from precipitating out of your caramel. Stir everything vigorously and cook for approx. 8-10 minutes on medium burner power. The longer you cook the caramel, the thicker it will be. Finally add salt and mix.

Caramel hazelnuts
Put hazelnuts on baking paper or a mat and place on a baking tray in an oven preheated to 180 degrees. Roast the nuts for about 15 minutes. After this time, take them out and let them cool. Chop them up and put them in a bowl. Pour in 1/4 of the caramel prepared from the above recipe. Mix thoroughly and set aside.

Finishing
Fill the tartlet shells 3/4 full with caramel. Tap the filled shells gently to make sure the caramel fills the tart completely. Put the slightly warm, flowing ganache into a pastry bag and fill the rest of the shells with it. Tap the bodies on the countertop/board again so that the ganache completely fills the tart. Put the tarts prepared in this way in the fridge for about an hour for the ganache to set. After this time, put nuts in caramel on the top of the tarts. You can sprinkle the tarts lightly with salt to enhance the flavor of the nuts and caramelized sugar.

So…will you do it with me? If you used my recipe, please let me know in the comment. You can tag me on Facebook or Instagram @nieladawypiek. If you have any questions about the recipe, feel free to write.