The Chocolate, Hazelnut and Caramel Tart represents the pinnacle of dessert sophistication, combining three of the most beloved flavors in pastry into one show-stopping creation. This elegant tart features a buttery pastry shell filled with layers of silky caramel, rich chocolate ganache, and toasted hazelnuts that create a symphony of textures and tastes. Drawing inspiration from classic European patisserie traditions and the famous flavor combination popularized by luxury confections, this tart transforms premium ingredients into a dessert worthy of the finest restaurants. Each slice reveals beautiful layers of golden caramel, velvety chocolate, and crunchy hazelnuts, while the crisp pastry shell provides the perfect foundation. This is the kind of dessert that creates lasting memories and transforms ordinary occasions into special celebrations.
Serving: 8-10 people
Cooking Time: 2 hours 30 minutes (plus 4 hours chilling time)
Ingredients
For the Pastry Shell:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Caramel Layer:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
For the Chocolate Ganache:
- 8 oz dark chocolate (70% cocoa), chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
For the Hazelnut Component:
- 1 cup whole hazelnuts, toasted
- 2 tablespoons hazelnut oil or melted butter
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
For Garnish:
- Extra toasted hazelnuts, chopped
- Flaky sea salt
- Gold leaf (optional)
- Powdered sugar for dusting
Instructions
Make the Pastry Shell
In a food processor, pulse flour, powdered sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized butter pieces. Add egg yolk and 2 tablespoons ice water, pulsing just until dough comes together. If too dry, add remaining water 1 teaspoon at a time. Form dough into a disc, wrap in plastic, and refrigerate for 1 hour.
Roll and Blind Bake
Preheat oven to 375°F. Roll chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing into corners and trimming excess. Prick bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 10-12 minutes more until golden. Cool completely.
Prepare Toasted Hazelnuts
While pastry bakes, spread hazelnuts on a baking sheet and toast at 375°F for 10-12 minutes until fragrant and skins begin to crack. Transfer to a clean kitchen towel, rub vigorously to remove skins, then roughly chop. Reserve 1/4 cup for garnish and set the rest aside for the filling.
Create the Caramel
In a medium, heavy-bottomed saucepan, combine sugar and water. Cook over medium-high heat without stirring until sugar dissolves and turns deep amber, about 12-15 minutes. Watch carefully to prevent burning. Remove from heat and slowly whisk in warm cream (it will bubble vigorously). Add butter, vanilla, and sea salt, whisking until smooth. Let cool for 10 minutes.
Assemble First Layer
Scatter 3/4 cup of chopped toasted hazelnuts evenly over the bottom of the cooled tart shell. Pour the warm caramel over the hazelnuts, spreading gently to cover. The caramel should come about halfway up the tart shell. Refrigerate for 30 minutes until caramel is set but not completely firm.
Make the Chocolate Ganache
Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream just until it begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes, then whisk from center outward until smooth and glossy. Whisk in butter, honey, and pinch of salt until completely incorporated.
Add Chocolate Layer
Pour chocolate ganache over the set caramel layer, spreading gently with an offset spatula to create an even surface. The ganache should fill the tart shell nearly to the top. Tap the pan gently to release air bubbles.
Final Chill and Set
Refrigerate the tart for at least 4 hours or overnight until completely set. The layers should be firm but still creamy when sliced.
Garnish and Serve
Before serving, sprinkle reserved chopped hazelnuts around the edge of the tart. Add a few flakes of sea salt and dust lightly with powdered sugar if desired. Use a sharp, warm knife to cut clean slices, wiping blade between cuts.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 485
- Protein: 7g
- Carbohydrates: 42g
- Fat: 32g
- Fiber: 4g
- Sodium: 195mg
- Calcium: 8% daily value
- Iron: 15% daily value
- Magnesium: 12% daily value
Helpful Tips
Pastry Success: Keep butter cold and don’t overwork the dough to ensure a tender, flaky crust. If the dough cracks while rolling, let it warm slightly at room temperature. Blind baking is crucial for preventing a soggy bottom.
Caramel Perfection: Watch the sugar carefully as it can go from perfect amber to burnt in seconds. Have your cream warmed and ready to add immediately when the color is right. The caramel should be deep amber but not smoking.
Chocolate Quality: Use high-quality dark chocolate with 70% cocoa content for the best flavor and texture. Cheaper chocolate may not melt as smoothly or provide the rich taste this dessert deserves.
Temperature Control: All components should be at the right temperature when assembled. Caramel should be warm but not hot when poured, and ganache should be barely warm to prevent melting the caramel layer.
Hazelnut Preparation: Toasting hazelnuts properly is key to their flavor. They should be golden and fragrant, and most of the papery skins should rub off easily. Don’t skip the skin removal – it can make the tart bitter.
Make-Ahead Strategy: This tart actually improves overnight as flavors meld. You can make it up to 2 days ahead and store covered in the refrigerator. The pastry shell can be baked up to 3 days in advance.
Serving Tips: Use a sharp knife dipped in warm water and wiped clean between slices for the cleanest cuts. Let the tart sit at room temperature for 10-15 minutes before serving for the best texture.
Storage Guidelines: Store covered in the refrigerator for up to 4 days. The tart can be frozen for up to 1 month, though the texture may be slightly different after thawing.
Troubleshooting: If caramel is too soft, it may not have cooked long enough. If ganache is grainy, the cream may have been too hot – whisk vigorously or blend with an immersion blender to smooth.
Elegant Presentation: For special occasions, dust with powdered sugar, add a few whole toasted hazelnuts, or include a small piece of gold leaf for luxury appeal. Serve with a dollop of lightly whipped cream or vanilla ice cream.
