Chocolate Hazelnut Tart With Caramel And Sea Salt

Name: Chocolate Hazelnut Tart With Caramel And Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1/3 cup sugar, scant; 4 teaspoons all-purpose flour; 2 eggs, beaten; 1 cup toasted, peeled and chopped hazelnuts; 2/3 cup bittersweet chocolate chips, chopped; 2/3 cup corn syrup, scant; 4 teaspoons butter, melted; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tart shell (see recipe below or use refrigerated pie dough); favorite caramel sauce; coarse sea salt (like Maldon or Fleur de Sel); Tart Shell; 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 1 stick very cold unsalted butter, diced; 2 tablespoons ice water

Servings: persons

Filling
1/3 cup sugar, scant
4 teaspoons all-purpose flour
2 eggs, beaten
1 cup toasted, peeled and chopped hazelnuts
2/3 cup bittersweet chocolate chips, chopped
2/3 cup corn syrup, scant
4 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tart shell (see recipe below or use refrigerated pie dough)
favorite caramel sauce
coarse sea salt (like Maldon or Fleur de Sel)
Tart Shell
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 stick very cold unsalted butter, diced
2 tablespoons ice water

1
Preheat oven to 325 degrees Fahrenheit.
2
In a large bowl, mix together sugar and flour. Add eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla and salt. Stir well.
3
Pour mixture into the pie crust. Bake for 1 hour.
4
Cool the tart for at least 30 minutes, then drizzle with caramel sauce and sprinkle with sea salt.
5
Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine.
6
Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
7
Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
8
Roll out and line tart pan.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Filling, 1/3 cup sugar, scant, 4 teaspoons all-purpose flour, 2 eggs, beaten, and more.

Yes, Chocolate Hazelnut Tart With Caramel And Sea Salt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!