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Chocolate Hazelnut Caramel Tart | DonalSkehan.com
  • desserts-baking

Chocolate Hazelnut Caramel Tart

February 26

A proper showstopper of a dessert, rich and decadent and easy to make ahead.

  • serves Serves 8
  • time 4h

Method

  1. 1. Grease the base of a shallow 20cm (8 in) tart tin and line with a disc of baking parchment. Tip the biscuits, hazelnuts and cocoa into a food processor and grind to a medium-coarse, sandy texture. Add the butter and blitz briefly until the mixture clumps together. Push the mixture into the base and sides of the prepared tin and transfer to the fridge for 30 minutes.
  2. 2. To make the caramel, place the butter, dark brown sugar, golden syrup, condensed milk and salt into a medium-sized saucepan and allow to simmer over a medium heat, stirring regularly, until the sugar dissolves. Bring to the boil and cook for 6-8 minutes, stirring constantly, until thickened. Remove from the heat and pour into your biscuit base and return to the fridge for 30 minutes to set.
  3. 3. For the ganache, heat the cream in a large saucepan over a low heat until steaming. Combine the chocolate and golden syrup in a large heatproof bowl. Pour the hot cream over this mix, whisking constantly until the chocolate has melted. Pour this mixture over the caramel and biscuit base, then sprinkle with the blanched hazelnuts and return to the fridge for another 1 ½–2 hours.
  4. 4. When ready to eat, push the tart out of its tin. Place on a plate and leave to come up to room temperature until sliceable. Serve sliced with a dollop of crème fraiche. The tart will keep in the fridge for up to 3 days.

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Ingredients

10oz bourbon biscuits

handful blanched hazelnuts, lightly toasted 

1 tbsp unsweetened cocoa powder 

3/4 stick unsalted butter, melted 

 

For the caramel layer:

3/4 stick unsalted butter, cubed  

2oz soft dark brown sugar 

1 tbsp golden syrup

7oz condensed milk

½ tsp flaky sea salt 

 

For the ganache:

7oz double cream

6oz dark chocolate, finely chopped – at least 70% cocoa solids 

2 tbsp golden syrup 

Handful blanched hazelnuts, toasted and roughly chopped

 

To serve:

Crème fraiche

300g bourbon biscuits

30g blanched hazelnuts, lightly toasted 

1 tbsp unsweetened cocoa powder 

80g unsalted butter, melted 

 

For the caramel layer:

90g unsalted butter, cubed  

60g soft dark brown sugar 

1 tbsp golden syrup

200g condensed milk

½ tsp flaky sea salt 

 

For the ganache:

200ml double cream

170g dark chocolate, finely chopped – at least 70% cocoa solids 

2 tbsp golden syrup 

20g blanched hazelnuts, toasted and roughly chopped

 

To serve:

Crème fraiche