• Serves 14
  • 40 mins prep
  • 40 mins cook

Salted chocolate hazelnut tarts

Chocolate and nuts are a match made in heaven. Especially when you add some salted caramel into the mix. These delicious roasted hazelnut and dark chocolate tarts are the perfect after-dinner treat.

Ingredients

Pastry

  • 1 1/4 cups plain flour
  • 1/3 cup icing sugar
  • 1/4 cup cocoa
  • 150 g butter, chilled, chopped, plus 100g extra, chopped
  • 2 egg yolks
  • 1 tsp iced water

Hazelnut caramel

  • 2 cups caster sugar
  • 1/2 cup water
  • 1/3 cup thickened cream
  • 1/2 cup roasted hazelnuts, chopped

Ganache

  • 200 g dark chocolate, chopped
  • 1/3 cup thickened cream
  • 1 tsp SAXA Pink Himalayan Salt Flakes

Steps

Salted chocolate hazelnut tarts

  1. Preheat oven to moderate or 180°C. Lightly grease 14 x 7.5cm round loose-based tart tins (2cm deep) or a 24cm loose-bottom flan pan.
  2. Sift flour, icing sugar and cocoa together into a large bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add egg yolks and water and mix to a soft dough. Transfer to a lightly-floured surface and knead lightly until smooth. Wrap in plastic wrap and chill 30 minutes.
  3. Roll out pastry between two sheets of baking paper. Line tins and ease dough into tins. Trim edges and prick bases with a fork. Chill for 30 minutes.
  4. Bake for 12-15 minutes, then cool.
  5. For the hazelnut caramel, combine sugar and water in a saucepan. Stir over a low heat until sugar dissolves. Increase heat to high. Boil, without stirring, for 6-8 minutes until light caramel in colour. Remove from heat. Stir in cream (take care as it will bubble). Whisk in butter until smooth and shiny and stir in hazelnuts. Spread over tart cases. Chill for 15 minutes.
  6. For ganache, combine chocolate and cream in a heatproof bowl over a small saucepan of simmering water. Stir for 3-4 minutes until smooth. Pour ganache over hazelnut caramel, leaving edges uncovered. Chill for 1 hour until set. Top with a sprinkle of SAXA Pink Himalayan Salt Flakes.
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