Chocolate, Hazelnut & Caramel Tart

Name: Chocolate, Hazelnut & Caramel Tart
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 6 tbsp. hazelnuts; 6 tbsp. unsalted butter, at room temperature, plus more for pan; 6 tbsp. sugar, divided; 1 c. all-purpose flour; 1/2 tsp. kosher salt; 2/3 c. sugar; 1 1/2 tbsp. light corn syrup; 3 tbsp. unsalted butter, cut up; 1/2 c. heavy cream; 6 oz. bittersweet chocolate, finely chopped; 3/4 c. heavy cream; 1/4 c. hazelnuts, halved; Flaky sea salt; Pomegranate seeds; Edible gold flakes

By The Good Housekeeping Test KitchenPublished: Nov 1, 2019

Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr

Cal/Serv:

555

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Layer gooey caramel and rich chocolate ganache into a hazelnut crust for a decadent dessert everyone will love.

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Ingredients

For Crust

6 Tbsp.
hazelnuts
6 Tbsp.
unsalted butter, at room temperature, plus more for pan
6 Tbsp.
sugar, divided
1 cup
all-purpose flour
1/2 tsp.
kosher salt

For Caramel

2/3 cup
sugar
1 1/2 Tbsp.
light corn syrup
3 Tbsp.
unsalted butter, cut up
1/2 tsp.
kosher salt
1/2 cup
heavy cream

For Chocolate

6 oz.
bittersweet chocolate, finely chopped
3/4 cup
heavy cream

For Decorating

1/4 cup
hazelnuts, halved
Flaky sea salt
Pomegranate seeds
Edible gold flakes

Directions

1. Step 1Heat oven to 350°F. Make crust: Place hazelnuts on small rimmed baking sheet and roast until starting to turn golden, 5 to 8 minutes. Transfer to large kitchen towel, bunch into sack, and rub until most of skins have been removed; let cool.
2. Step 2Lightly butter a 13 1/2- by 4 1/2-inch rectangular removable-bottom tart pan. In food processor, pulse hazelnuts and 2 tablespoons sugar to form fine crumbs. Add butter and pulse to combine. Add flour, remaining 4 tablespoons sugar, and salt and pulse to combine. Press into bottom and up side of prepared tart pan and refrigerate at least 30 minutes.
3. Step 3Heat oven to 350°F. Place tart pan on baking sheet. Prick crust all over with fork and bake until light golden brown, 15 to 20 minutes. Let cool completely on wire rack.
4. Step 4Make caramel: Place sugar, corn syrup, and 3 tablespoons water in heavy-bottomed medium saucepan. Without stirring, cook on medium-high until bubbles start to form at edges, about 1 minute; swirl pan. Bring to a simmer, then increase heat to high and boil, swirling pan often, until mixture is a rich caramel color, about 5 minutes. Immediately remove from heat, add butter and salt, and swirl pan to melt.
5. Step 5Return pan to medium heat, add cream (it will bubble up), and whisk until smooth, slightly thickened, and a deep amber color, about 1 minute. Pour into cooled tart shell and refrigerate until cool, about 1 hour.
6. Step 6Make chocolate: Place chocolate in medium bowl. Heat cream in small saucepan until hot but not boiling. Pour over chocolate and let stand 1 minute, then stir until smooth. Pour in even layer over caramel and refrigerate until set, about 10 minutes.
7. Step 7To serve, sprinkle with halved hazelnuts, flaky salt, pomegranate seeds, and gold flakes, if desired.

Nutritional Information (per serving): About 555 calories, 39.5 g fat (22.5 g saturated), 6 g protein, 255 mg sodium, 53 g carbohydrate, 3 g fiber

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