Chocolate, Caramel and Hazelnut Tart Recipe

For the dough :

• 150 g white flour
• 40 g of cocoa
• 25 g powdered sugar
• 120 g unsalted butter
• the yolk from 1 large egg

For the cream :

• 300 g of sugar
• 60 ml of honey
• 300 ml cream
• 45 g unsalted butter

For the crispy topping :

• 50 g hazelnuts
• 100 g of sugar

For the caramelized sugar :

• 100 g powdered sugar
• 1 1/2 tablespoons of glucose syrup

Method of preparation :

To make the dough, mix the flour, cocoa and sugar in a bowl. Add the butter and knead until a crumbly, breadcrumb-like dough is obtained. Add the egg yolk and 45ml of water and mix to a dough, adding more flour if necessary. Cover with cling film and refrigerate for 30 minutes.

Preheat the oven to 190 degrees Celsius. Take a tart form with a diameter of 25 cm, put the dough in it, pressing well on the edges, then fill it with rice grains or ceramic balls for baking and put it again in the refrigerator for 30 minutes. After that, the tray is placed in the oven for 15 minutes. At the same time, you can also bake the hazelnuts for the crunchy topping, until they turn brown. Take out the dough, remove the ceramic balls or rice grains and put it back in the oven for 5 minutes or until the dough is done.

For the filling, put the sugar and honey in a saucepan over medium heat. When the sugar starts to melt, stir in circular motions until a golden caramel is obtained. Remove from the heat and add the cream and butter. Put it back on the heat and cook until the caramel turns brown. Remove from the heat and pour over the top of the tart, then leave to cool. For the crispy topping, take a baking tray and line it with baking paper. Place the sugar in a saucepan over medium heat with a cooking thermometer. When it starts to bubble around the edges, tilt the pot to make sure the sugar melts completely.

When it reaches 150 degrees Celsius, take it off the heat and add the hazelnuts and stir (do not stir with a spoon), then pour into a tray lined with baking paper and leave to cool. After it has cooled, cut it with a knife or use the food processor to shred it and then spread it evenly over the surface of the tart.

To decorate with caramelized sugar, heat the sugar and glucose syrup together with 50 ml of water for 8-10 minutes until the mixture reaches 150 degrees Celsius, then quickly remove from the heat and put in a container of ice water to stop the cooking process. Take 2 forks and pull the sugar out of the pot, curling your hands back and forth to get long, thin strips of sugar. After they harden, they are placed on top of the tart for decoration.