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Chocolate, Hazelnut & Salted Caramel Tart Recipe

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling
Chocolate, Hazelnut & Salted Caramel Tart
Recipe Ingredients
FOR THE HAZELNUT PASTRY
50g blanched hazelnuts
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
FOR THE SALTED CARAMEL
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnuts , toasted and roughly chopped
FOR THE CHOCOLATE FUDGE FILLING
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa
Recipe Method
To make the pastry, whiz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 min.
Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 min, then carefully remove the baking beans and parchment and bake for a further 5-10 min until light golden. Allow to cool
Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an amber colored caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few min, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 min until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 min or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

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